Conger eel (vila) fish curry Recipe

Cooking Directions

• STEP 1.Clean and cut the conger eel into medium-sized pieces.
• STEP 2.In a pan, heat oil and sauté onions, ginger, and garlic until golden brown.
• STEP 3.Add the spice powders - turmeric, red chili, coriander, and cumin - and cook for a minute.
• STEP 4.Add the chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Pour in the coconut milk and tamarind pulp. Add salt to taste.
• STEP 6.Add the conger eel pieces to the curry and simmer until the fish is cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to clean the conger eel thoroughly before cooking.
• Adjust the spice levels according to your preference.
• For a thicker curry, reduce the amount of coconut milk.
• You can add vegetables like drumsticks or eggplant to enhance the flavor.

Storage and Serving

• Leftover fish curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the conger eel fish curry with steamed rice or Indian bread for a complete meal.