Kandu Kukulhu |Kandu Kukulhu recipe | Maldivian |Coconut Milk Fish Curry |Nabaneeta's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more affordable than breasts.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can reduce additives and costs.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers similar flavor and is often cheaper.

Prepare a paste with ginger, garlic, green chilies, red chili powder, coriander powder, turmeric powder, garam masala, and salt by grinding them with 2-3 tablespoons of water.

Pat the fish pieces dry with a tissue paper and apply the prepared paste onto the fish.

Heat 2 tablespoons of refined oil in a pan over medium heat.

Add chopped onions and minced garlic to the pan and sauté until golden brown.

Add the remaining spice paste to the pan and sauté until fragrant and the oil starts to separate.

Adjust the gravy by adding 1/2 teaspoon salt, 1/4 teaspoon turmeric, and 1/2 teaspoon red chili powder, cooking for 1 minute.

Add 1.5 cups of water to the pan and bring to a boil.

Once boiling, add 150 ml of coconut milk and reduce the heat to low, adjusting the seasoning as needed.

Add the fish pieces into the gravy, ensuring they are covered with the sauce.

Cover and cook for 1 minute, then carefully flip the fish and cook for another minute.

Finish with a teaspoon of coconut milk and some curry leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary