Delicious pangasius fish fillets prepared in a rich coconut and spice curry. Traditionally, this is served in a steel pot, or balti, as the name suggests. Serve with rice or chapati for the perfect lunch or dinner option.
Oil2 - 3 tablespoons
Fish fillets, cut into half500 grams
Ginger Paste1 teaspoon
Garlic paste1 teaspoon
Chili flakes½ teaspoon
Paprika Powder½ teaspoon
White Pepper½ teaspoon
Thai Red Chili, chopped2
Coconut Milk2 cups
Red Chili Powder1 teaspoon
Black Pepper1 teaspoon
Lemon Juice1 tablespoon
In a small pot, heat oil over medium flame and saute onions until brown.
Add fish fillets and mix.
Add ginger garlic paste and mix.
Add salt, chili flakes, paprika powder, white pepper powder, chopped Thai chili and mix well.
Add coconut milk and mix well.
Then add red chili powder, ground black pepper, mix and cover the lid for 8 minutes.
Now squeeze one lemon and mix.
Garnish with freshly chopped coriander.
Enjoy! Please give us your feedback in the comments below.