Fish Curry in Coconut Milk (Thengapal Meen Curry)
Ingredients
- Fish - 350 gms
- Mustard seeds - 1 tsp
- Fenugreek seeds (uluva)- 1 tsp
- Kashmiri chilli powder- 2.5 tsp
- Coriander powder -1 tsp
- Turmeric powder - 1/2 tsp
- Kudampuli (Gamboge)- 1 piece
- Tomato - 1/4 cup (chopped)
- Water - 1 cup
- Oil - 2 tbsp
- Curry leaves - 2 spring
- Chopped ginger- 1 tbsp
- Pearl onions(kunjulli) - 5 nos
- Fenugreek powder - 1/2 tsp
- Thick Coconut milk - 1/2 cup
To Temper
- Shallots - 4 (thinly sliced)
- Curry leaves -few
- Red chilli powder - 1pinch
- Fenugreek powder- 1/2 tsp
- Coconut Oil- 1 tbsp
Method
- Clean fish well and soak with water and 1/2 tsp lemon juice to remove any smell.
- Heat manchatti and add oil and swirl well so that oil gets coated in all sides of man chatti.
- When oil is hot splutter mustard seeds followed by fenugreek seeds.
- Add chopped ginger ,curry leaves ,slit green chilli followed by pearl onions and saute till it becomes brown.
- Reduce flame to minimum. Add all powders with little water and saute till raw smell of powder disappears .
- Add chopped tomatoes and saute till it becomes mushy and oil starts oozing.
- Now add water and kudampuli pieces and salt .Cover with lid and allow to boil.
- Then add cleaned fish pieces.Cover and cook till done
- In another pan add coconut oil and fry shallots and curry leaves.
- Sprinkle red chilli powder. Pour over the curry.
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