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

• 3 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

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👨‍🍳 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.