Wednesday, 20 November 2013

Kerala style meen curry/Kerala style fish curry

          Kerala style meen curry/Kerala style fish curry   

                                 
                       


                                It is a delicious dish and I have no words to explain! I got this recipe from my sister in law Seesa shabu.I tried it long back and got super comments. Now I’m sharing the same recipe with you. Here I used Vatta(trevally fish) fish but you can replace it with any fish. It is a good side dish for rice and boiled tapioca (kappa puzhungiyathu)



Ingredients:


  • Fish(vatta/trevally fish):1/2 kg
  • Shallots/Kochulli:10
  • Garlic/veluthulli:6pods
  • Ginger/inji:1/2”piece
  • Fish tamarind/kudampuli:4(medium sized)
  • Green chilly:2
  • Chilly powder:2 tspn(or depends on your tolerable level)
  • Turmeric powder:1/4tspn
  • Coriander powder:1tspn
  • Fenugreek/uluva:1/4tspn
  • Fenugreek powder/Uluva podi:A pinch
  • Curry leaves
  • Coconut oil
  • Salt


Method:

  • Clean and cut fish pieces.
  • Wash and soak fish tamarind in water and keep aside.
  • Heat the oil in a clay pot(man chatty)and add fenugreek seeds.
  • Wait for few seconds and add crushed ginger garlic and shallots. Wait for few minutes and add curry leaves and green chillies.Saute it well.
  • Add chilly powder, turmeric powder, coriander powder and fenugreek powder.
  • Add fish tamarind without water and sauté for a few seconds.
  • Add one cup of water to the clay pot and allow to boil.
  • Now add salt and fish pieces.
  • Close the pot with a lid and keep it in low flame.
  • If you need more gravy you can adjust it with adding more water.
  • Fish curry is ready . 


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