Friday, June 20, 2008

Kadai Fish fry in Coconut milk gravy

I had some frozen Tuna Steaks in my freezer which I used to make Kadai Fish fry. I shallow fried the fish and then added it to a Coconut milk gravy. This I served as a side-dish along with Roti.

I received the Yummy Blog Award from Usha of Veg Inspirations. I received one more award from Ranji of Ranji's Kitchen Corner. Its called "Blogging with a purpose award":) Thank you so much Ranji and Usha :) ....Coming to think about it, I remember the initial purpose with which I started "My Kitchen Treats" :) .....It was for the sole purpose of having some kind of proof to show some people in my life who think I don't know the abc of cooking ;)) ...Yes friends, believe it or not that was my initial purpose,.....but believe me, its changed a lot from way back then. I did not get what I thought I would get (because some people are called "Impossible" not for nothing when it comes to their prejudiced ways of judgment), but I got something much bigger than what I wanted, I got a lot of friends, confidence, encouragement, and last but not the least a lot of creative ideas, tips and tricks from a lot of blogs. Apart from these I realized my interest in writing, and photography . Blogging definitely made me learn lot of things which I would not have otherwise given a second thought.

Here is how I made the Kadai Fish fry in Coconut milk gravy:

For Kadai Fish fry:


2 frozen/fresh Albacore Tuna steaks (boneless)
Oil for shallow frying
Shallow frying pan

For the marinade:

Chilli powder: 2 teaspoons
Vinegar/lemon juice: 1/4 cup
Coriander powder: 1 teaspoon
Cumin powder: 1 teaspoon
Onion powder: 2 teaspoons
Ginger-garlic paste: 2 teaspoons
Salt: as per taste


After thawing the frozen tuna, cut the steaks into chunks and marinate it with the above marinade for 15-20 minutes. In a shallow frying pan, add oil until it is 1/4 the level in the frying pan. Let it heat on high flame.

Fry the fish pieces taking care that the pan is not crowded, else the fish will not be cooked uniformly. Turn the pieces from time to time to cook all sides. If the oil is sufficiently hot, it will take around 3-4 minutes to cook each side. Collect the fish pieces on a dish layered with paper napkins to absorb excess oil.
For the Coconut milk gravy:

1/2 cup thick Coconut milk
1/2 cup luke warm water
1 teaspoon cornflour
Grind to a paste: 4 shallots + 3 tablespoons ginger-garlic paste + 4 red chillies
Mix : 1/4 teaspoon red chilly powder + 1 teaspoon coriander powder + a pinch of turmeric powder + 1 tablespoon water to form a thick paste
Asafoetida (hing): 1/4 teaspoon
Tomato paste: 1 tablespoon
Salt: as per taste
Oil: 2 tablespoons
Garam Masala: a pinch


In a shallow pan on high flame, add 2 tablespoons of oil. Then add the hing, and low the fire to medium low. Then add the powder paste and stir well for 5 seconds, then add the ground paste and stir until the raw smell is gone. This will take approximately 1-2 minutes, on medium flame. Then add the tomato paste, stir for 5 seconds. Add a little salt. Meanwhile take half of the thick coconut milk and combine with 1/2 cup of luke warm water . Then add it to the pan little by little so that it mixes well with the masala for approximately 3 minutes at high flame. When the masala starts to boil, lower the fire to medium and add the fried fish and again bring it to a boil. Lower the fire to medium. Mix the rest of the coconut milk with 1 teaspoon cornflour and add it to the fish. Stir for a minute. Check for salt again and add if necessary. Sprinkle with a pinch of garam masala and garnish with spring onions.

Did you folks check out the yummy combination of Gobi Manchuri and Layered Porotta (Kerala Porotta) in Ranji's blog? She is shared useful tips she got from Cham :) ..I am gonna try that:)

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