Bina's Baim Mach Narikel diye torkari (Baim Fish-Coconut Milk Curry)

    Bina's Baim Mach Narikel diye torkari (Baim Fish-Coconut Milk Curry)

    2saves
    1hr5min


    1 person made this

    About this recipe: This curry is not very spicy, but rather has a sweet taste as it has coconut milk. It is served with plain white rice or pulao.

    BengaliFoodie Dhaka, Bangladesh

    Ingredients
    Serves: 15 

    • 2 medium sized baim fishes
    • 1 coconut
    • 1/2 cup vegetable oil
    • 1 big onion, sliced thinly
    • onion paste made from 1 big onion
    • salt as needed
    • 1/2 teaspoon garlic paste
    • 1/2 teaspoon ginger paste
    • 1/2 teaspoon cumin paste
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chilli powder

    Directions
    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Cut the skin off the fish and cut 8-10 pieces from each fish. There will be around 15-20 fish pieces.
    2. Pierce the eyes of the coconut with a sharp knife and drain the coconut water into a bowl. Split the coconuts by covering in a kitchen towel and smashing with a rolling pin or a hammer. With a sharp knife, pry the coconut meat from its husk, then peel off any remaining brown bits of skin that adhere to the coconut meat. Place 1/2 of the coconut flesh and coconut water in a blender, adding 4 cups of hot water. Blend until the coconut and water forms a smooth slurry. Pour the coconut slurry on a sieve, and collect the coconut milk on a bowl. Squeeze the coconut flesh on to the sieve so that the coconut milk comes out as much as possible. Set aside the coconut milk on a bowl. Grind the rest of the coconut meat on a "sheel pata" (a flat stone with a cylindrical stone or rolling pin, that is rubbed back and forth to grind or smash ingredients), so that a fine paste forms. Set aside on a bowl when ready.
    3. Heat oil on a pan, and add onion slices and fry until light golden. Add onion paste, salt, garlic, ginger and cumin pastes, turmeric and red chilli powders and stir for 5 minutes.
    4. Add the coconut paste, stir and mix well with the spices. Now add the fish pieces and cook for 5 minutes. Pour the coconut milk, stir lightly and lower the heat. Put the lid on for 10-15 minutes until the water dries up and forms a light gravy with the oil simmering on top.
    5. Taste for salt and serve with plain white rice.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate