Finally, I got to recreate this fish recipe that we had as a starter from a popular Indian restaurant here in Kuwait. Of course, I had to scrounge around the net to find something similar. Since they used frozen fish fillets and it still tasted fine, I used the same too. I am sure fresh fish like king fish will taste even better. Ideally it should be kanthari chilly or bird's eye chilly, but I had only normal green Indian chillies.
Internet says the following: Delivering an upper mid-level heat, Kanthari Chilli brings a balanced spiciness to dishes without overwhelming the palate. It offers a satisfying kick that enhances the overall flavour without overshadowing other ingredients. It ranges around 100,000 to 225,000 SHU on the Scoville scale.
Kantari Fish Fillet in Coconut Milk
🧄 Ingredients:
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500g fish fillets (any firm white fish)
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1 tbsp coconut oil
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1 sprig curry leaves or coriander leaves
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4 small onion(pearl onions), chopped fine
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1-inch ginger, chopped fine
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3 garlic cloves, chopped fine
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3 Kanthari chillies chopped fine - I used 2 green chillies (adjust to taste)
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1/4 tsp turmeric powder
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1 tsp red chili flakes (or to taste)
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Salt to taste
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1½ cups thick coconut milk (2 or more Tbsp. coconut powder for 1 cup milk)
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Few more fresh curry leaves for garnish
👨🍳 Instructions:
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Prep the Fish:
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Rinse the fish fillets, pat dry, and set aside. No marination needed.
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Cook the Base:
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Heat coconut oil in a clay pot or pan.
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First sauté the garlic for a few seconds and then the onion, ginger and green chili.
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Sauté on medium heat until onions turn soft and translucent.
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Add Spices:
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Sprinkle in turmeric and chili flakes.
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Stir gently for 30 seconds, allowing spices to bloom.
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Add Coconut Milk:
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Pour in the coconut milk.
Add salt.
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Bring it to a gentle simmer.
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Add the fish fillets carefully.
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Simmer gently for 8–10 minutes, until the fish is fully cooked and flaky.
Check salt.
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Finish the Curry:
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Remove the fish fillets and let the sauce thicken. Add the curry leaves or coriander leaves towards the end.
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Pour the sauce over the fish fillets
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Optional: squeeze in lime juice for a fresh tang.
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Garnish and Serve:
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Drizzle with a little extra coconut oil and fresh curry leaves.
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Let sit 5 minutes before serving to deepen flavor.
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