Spiced Coconut Sauce for Fish
A fragrant coconut milk sauce infused with chilies, garlic, ginger, and spices, poured hot over cold fried or boiled fish. This traditional sauce adds rich flavor and moisture to prepared fish.
Ingredients
- 2 tablespoons Ghee (For frying)
- 3 whole Green chilies, cut into pieces (Adjust to taste)
- 0.5 clove Garlic, sliced (About 1/4 teaspoon sliced)
- 0.5 cup Onions, sliced (About 1 small onion)
- 2 tablespoons Coconut milk (For initial frying stage)
- 1 cup Coconut milk (Main liquid for sauce)
- 1 tablespoon Vinegar (White or cider vinegar)
- 1 tablespoon Fresh ginger, sliced (About 1-inch piece)
- 0.5 teaspoon Black peppercorns, whole or crushed (To taste)
- 0.5 teaspoon Salt (To taste)
- 1 pound Fish, fried or boiled, cold (Any firm white fish, pre-cooked and cooled)
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Instructions
- 1Have your fish already fried or boiled and cooled. Arrange the cold fish on a serving platter.
- 2Heat the ghee in a pan over medium heat. Add the cut chilies, sliced garlic, and sliced onions. Fry for about 3-4 minutes until half cooked and fragrant.
- 3Add 2 tablespoons of coconut milk to the half-fried aromatics. Continue to fry, stirring frequently, until the mixture becomes dry, about 3-4 minutes.
- 4Stir in 1 cup of coconut milk, the vinegar, sliced ginger, peppercorns, and salt. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the flavors meld and the sauce is heated through.
- 5While the sauce is still hot, pour it over the cold fried or boiled fish on the serving platter. Serve immediately.
