Scrambled Fish with coconut (Fish Bhurji)
 
Prep time
Cook time
Total time
 
Delicious fish scramble made by sautéing flounder filets with onions, ginger, garlic, cilantro and grated coconut.
Author:
Recipe type: Main Course
Cuisine: Indian, Fusion
Serves: 1-2
RecipeIngredients
  • About 8-10 oz of fish filets (like flounder or any other white fish)
  • 1 tbsp coconut oil
  • ½ tsp mustard seeds (OMIT for AIP)
  • ½ of a medium size red onion, chopped finely
  • 1 clove of garlic, chopped fine,
  • ½ inch by ½ inch piece of fresh ginger, chopped fine
  • 1 small serrano chili, chopped very finely (OMIT for AIP)
  • 4-5 fresh curry leaves
  • ½ tsp turmeric powder
  • ¼ tsp sea salt (or per taste)
  • ½ cup chopped fresh cilantro
  • 2 tbsp grated coconut (fresh or frozen) or dry shredded coconut
  • 1 tsp lemon juice
RecipeInstructions
  1. Defrost the filets if frozen by placing in a bowl of warm water for 5 mins. Then pat dry using paper towels and Cut into pieces and keep aside.
  2. Heat a medium size kadai or a non stick pan and add the coconut oil to it.
  3. When hot, add the mustard seeds. When they start spluttering, add the onions. Saute for about 1 minute and then add the garlic, ginger, green chillies and curry leaves. Stir for 2 mins.
  4. Add the salt and turmeric and stir well.
  5. Now add the fish pieces and stir continuously. As the fish cooks, try to further break the fish into smaller pieces to scramble it. continue doing this until the fish is cooked well and scrambled - Will take about 3-4 mins.Turn heat to low.
  6. Add the fresh cilantro, the coconut and the lemon juice and stir well. Remove from heat. Serve warm.
Notes
If you are using fish with bones in it, I suggest you first lightly cook/steam the fish in a separate pan and then remove all the bones before proceeding with this recipe.For AIP version, skip the serrano chillies and mustard seeds.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/07/scrambled-fish-with-coconut-fish-bhurji.html