Thursday, 17 July 2025

Kantari Fish Fillet in Coconut Milk

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:

  • 500g fish fillets (any firm white fish)

  • 1 tbsp coconut oil

  • 1 sprig curry leaves or coriander leaves

  • 4 small onion(pearl onions), chopped fine

  • 1-inch ginger, chopped fine

  • 3 garlic cloves, chopped fine

  • Kanthari chillies chopped fine - I used 2 green chillies (adjust to taste)

  • 1/4 tsp turmeric powder

  • 1 tsp red chili flakes (or to taste)

  • Salt to taste

  • 1½ cups thick coconut milk (2 or more Tbsp. coconut powder for 1 cup milk)

  • Few more fresh curry leaves for garnish


👨‍🍳 Instructions:

  1. Prep the Fish:

    • Rinse the fish fillets, pat dry, and set aside. No marination needed.

  2. Cook the Base:

    • Heat coconut oil in a clay pot or pan.

    • First sauté the garlic for a few seconds and then the onion, ginger and green chili.

    • Sauté on medium heat until onions turn soft and translucent.

  3. Add Spices:

    • Sprinkle in turmeric and chili flakes.

    • Stir gently for 30 seconds, allowing spices to bloom.

  4. Add Coconut Milk:

    • Pour in the coconut milk.

    • Add salt.

    • Bring it to a gentle simmer.

    • Add the fish fillets carefully.

    • Simmer gently for 8–10 minutes, until the fish is fully cooked and flaky.

    • Check salt.

  5. Finish the Curry:

    • Remove the fish fillets and let the sauce thicken. Add the curry leaves or coriander leaves towards the end.

    • Pour the sauce over the fish fillets 

    • Optional: squeeze in lime juice for a fresh tang.

  6. Garnish and Serve:

    • Drizzle with a little extra coconut oil and fresh curry leaves.

    • Let sit 5 minutes before serving to deepen flavor.