Recipe of Perfect Coconut fish curry (arachu vecha)

Coconut fish curry (arachu vecha).

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, coconut fish curry (arachu vecha). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Coconut fish curry (arachu vecha) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It's appreciated by millions every day. Coconut fish curry (arachu vecha) is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Coconut fish curry (arachu vecha):

1. {Make ready of Flesh of half a fresh coconut.
2. {Make ready of shallots.
3. {Make ready of Turmeric.
4. {Prepare of Chilli powder.
5. {Prepare of firm white fish (we used haddock).
6. {Get of curry leaves.
7. {Get of Cherry tomatoes.
8. {Take of green chilli.
9. {Take of dried kudampuli.
10. {Take of Tarka topping.
11. {Get of shallots.
12. {Prepare of Sunflower oil.
13. {Prepare of Chilli powder and salt.

Instructions to make Coconut fish curry (arachu vecha):

1. Remove coconut flesh and blitz with shallots, turmeric and chilli. This may take some time and you want a smooth paste with no bits left! Add dribble of water if needed to help blending. Then add salt to taste..
2. Prepare other ingredients and cut fish into matchbox sized pieces..
3. Hear saucepan and when hot add paste and cook for few minutes then add about 300 mls of water, whole green chilli, about 8 cherry tomatoes halved and kudampuli. Simmer for 5 minutes then add fish and simmer for 6 minutes more..
4. Meanwhile make tarka topping by heating small frying pan, add slosh of sunflower or veg oil and add chopped shallot. Then fry until a rich deep brown (not burnt but still dark). Add sprinkle of chilli powder and salt to flavour then tip onto curry just before serving..

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