How To Serve Fish Sothi Recipe Simple

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Craving a seafood dish that explodes with flavor? Look no further than Fish Sothi, a Sri Lankan specialty known for its vibrant red color and fiery kick. This dish features succulent fish pieces cooked in a fragrant tomato and coconut milk gravy infused with a blend of aromatic spices.

Fish Sothi is a versatile dish, perfect for a weeknight dinner or a weekend feast. It pairs beautifully with steamed rice, string hoppers (idi appam), or even crusty bread.

Fish Sothi  gcl.dunster
Fish Sothi gcl.dunster

This recipe will guide you through creating this delicious dish, complete with all the ingredients, step-by-step instructions, and nutritional information.

Ingredients:

1 lb Fish (firm white fish like cod, halibut, or sea bass work well) – cut into bite-sized pieces

  • 1 tbsp Lime juice
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric powder
  • 1/4 cup Canola oil
  • 1 large Onion – thinly sliced
  • 4 cloves Garlic – minced
  • 1 inch Ginger – grated
  • 2 Green chilies – slit lengthwise (adjust for spice preference)
  • 1 tsp Curry powder
  • 1 tsp Cumin seeds
  • 1/2 tsp Coriander powder
  • 1 (14.5 oz) can Diced tomatoes
  • 1 (13.5 oz) can Unsweetened coconut milk
  • 1 cup Water
  • 1 tsp Sugar (optional)
  • Fresh cilantro – chopped (for garnish)

  • Instructions:

    1. Marinate the Fish: In a bowl, combine the fish pieces with lime juice, salt, and turmeric powder. Toss gently to coat and marinate for 15 minutes.

    2. Heat the Oil: In a large pot or Dutch oven, heat canola oil over medium heat.

    3. Sauté the Aromatics: Add the sliced onion and cook until softened and translucent, about 5 minutes.

    4. Add the Spices: Add the garlic, ginger, and green chilies. Sauté for another minute, releasing the fragrance of the spices.

    5. Introduce the Spice Powders: Stir in the curry powder, cumin seeds, and coriander powder. Cook for 30 seconds, allowing the spices to bloom and release their aroma.

    6. Incorporate the Tomatoes: Add the diced tomatoes and cook for a few minutes, breaking them down with a spoon to create a thick sauce.

    7. Coconut Milk Magic: Pour in the coconut milk and water. Season with salt to taste. Bring the mixture to a simmer.

    8. Fish Time: Gently add the marinated fish pieces to the simmering sauce. Be careful not to overcrowd the pot.

    9. Simmer and Simmer: Cover the pot and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

    10. Finishing Touches: Add sugar (optional) for a touch of sweetness to balance the spice. Garnish with fresh chopped cilantro for a pop of color and freshness.

    11. Serve and Savor: Enjoy your Fish Sothi hot with steamed rice, string hoppers, or crusty bread.

    Nutritional Facts (Per Serving)

    This recipe yields approximately 4 servings. Here’s a breakdown of the estimated nutritional information per serving:

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 40g
  • Protein: 30g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients used.

    Conclusion

    Fish Sothi offers a delightful combination of succulent fish, fragrant spices, and a creamy coconut milk base. With just a bit of planning and effort, you can create this restaurant-worthy dish in your own kitchen. So, gather your ingredients, unleash your inner chef, and get ready to experience the vibrant flavors of Sri Lanka!

    Frequently Asked Questions (FAQs):

    1. Can I substitute a different type of fish?

    Absolutely! While firm white fish like cod, halibut, or sea bass are traditional choices, you can experiment with other options like snapper, tilapia, or even salmon. Just be mindful of adjusting the cooking time based on the thickness of the fish pieces.

    2. How can I adjust the spice level?

    If you prefer a milder dish, start with one green chili and gradually add more to suit your taste preference. You can also reduce the amount of curry powder or omit it entirely for a more mellow flavor.