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@eiren___n:

𝓔𝓲𝓻𝓮𝓷
𝓔𝓲𝓻𝓮𝓷
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Friday 10 July 2026 19:09:44 GMT
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olesia.sidch
𝕸𝖆𝖌𝖎𝖈𝖆𝖑 𝖌𝖎𝖗𝖑 🪐 :
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2026-07-10 20:55:16
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Cooking fish curry with my mom means bold flavours, life lessons, and a zero-waste kitchen. Fish Curry in Coconut Milk Ingredients (serves 6) For the fish 700 g firm fish (white king fish), cut into pieces 1 tbsp turmeric 1 tbsp masala mother-in-law/kashmiri 1 tsp salt 1 tbsp ginger-garlic paste 3 tbsp oil (for shallow frying) For the curry 1 large onion, sliced 6 green chilies 8 garlic cloves, kept whole 1 tbsp fresh ginger 10–12 curry leaves 4 green mangoes, quartered 10 brinjals, sliced lengthwise 1½ cups blended or grated tomatoes 1 tbsp tamarind paste (adjust to taste) 1 cup coconut milk Salt, to taste Method 1. Mix fish with turmeric, masala, salt, and ginger-garlic paste. Shallow-fry until lightly golden. Remove and set aside. 2. In the same oil (don’t waste it), sauté onion, green chilies, whole garlic cloves, ginger, curry leaves, and curry paste. 3. Add mangoes and brinjals. Mix well to coat everything in the spices. 4. Stir in tomatoes and tamarind. Simmer for 5–7 minutes. 5. Add coconut milk, then return the fish and all the fish sauce to the pot. 6. Simmer gently for 5 minutes. Adjust salt. 7. Serve hot with pap or kali. 👇🏽 Save this recipe & tell me what we should cook next #FishCurryRecipe #CookingWithMom #ZeroWasteKitchen #HomeCookedMeals #ComfortFood
Cooking fish curry with my mom means bold flavours, life lessons, and a zero-waste kitchen. Fish Curry in Coconut Milk Ingredients (serves 6) For the fish 700 g firm fish (white king fish), cut into pieces 1 tbsp turmeric 1 tbsp masala mother-in-law/kashmiri 1 tsp salt 1 tbsp ginger-garlic paste 3 tbsp oil (for shallow frying) For the curry 1 large onion, sliced 6 green chilies 8 garlic cloves, kept whole 1 tbsp fresh ginger 10–12 curry leaves 4 green mangoes, quartered 10 brinjals, sliced lengthwise 1½ cups blended or grated tomatoes 1 tbsp tamarind paste (adjust to taste) 1 cup coconut milk Salt, to taste Method 1. Mix fish with turmeric, masala, salt, and ginger-garlic paste. Shallow-fry until lightly golden. Remove and set aside. 2. In the same oil (don’t waste it), sauté onion, green chilies, whole garlic cloves, ginger, curry leaves, and curry paste. 3. Add mangoes and brinjals. Mix well to coat everything in the spices. 4. Stir in tomatoes and tamarind. Simmer for 5–7 minutes. 5. Add coconut milk, then return the fish and all the fish sauce to the pot. 6. Simmer gently for 5 minutes. Adjust salt. 7. Serve hot with pap or kali. 👇🏽 Save this recipe & tell me what we should cook next #FishCurryRecipe #CookingWithMom #ZeroWasteKitchen #HomeCookedMeals #ComfortFood

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