Meen Curry (Fish cooked with curry leaves and coconut milk) recipe
ingredients
500 g (1.1 lb) Fish, cut into slices
3 tbsp (45 ml) 1 1/2 oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, sliced long
1 1/2 tbsp (36 g) Ginger (adrak), sliced
3 Green chillies, slit
12 Garlic (lasan) cloves
a few Curry leaves (kadhi patta)
Vinegar (sirka) to taste
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, sliced long
1 1/2 tbsp (36 g) Ginger (adrak), sliced
3 Green chillies, slit
12 Garlic (lasan) cloves
a few Curry leaves (kadhi patta)
Vinegar (sirka) to taste
Salt to taste
Grind to a powder:
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/4 tsp Mustard seeds (rai)
1/2 tsp (1 g) Turmeric (haldi) powder
1/4 tsp Black peppercorns (sabut kali mirch)
1 tsp (2 g) Red chilli powder
1/4 tsp Mustard seeds (rai)
1/2 tsp (1 g) Turmeric (haldi) powder
1/4 tsp Black peppercorns (sabut kali mirch)
method
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated, extract 1 1/2 cups of thick coconut milk
1. Heat the oil in a pan; add the onions and saute till transparent. Add ginger, green chillies, and the spice powder. Saute for a few minutes. Now add the garlic and curry leaves; fry well.
2. Add the fish, vinegar, and salt; mix gently. Pour enough water to cover, lower heat and cook covered. When the gravy is reduced to half, stir in the coconut milk.
3. Keep the pan uncovered, and simmer for a few minutes. Remove and serve.
1. Heat the oil in a pan; add the onions and saute till transparent. Add ginger, green chillies, and the spice powder. Saute for a few minutes. Now add the garlic and curry leaves; fry well.
2. Add the fish, vinegar, and salt; mix gently. Pour enough water to cover, lower heat and cook covered. When the gravy is reduced to half, stir in the coconut milk.
3. Keep the pan uncovered, and simmer for a few minutes. Remove and serve.
serving amount
serves: 4
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