Meen Curry (Fish cooked with curry leaves and coconut milk)
Ingredients
- 1.1 lb Fish cut into slices
- 3 tbsp Vegetable oil
- 2 oz Onions sliced long
- 1 1/2 tbsp 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 Coriander dhaniya powder
- 1 tsp Red chilli powder
- 1/4 tsp Mustard seeds rai
- 1/2 tsp Turmeric haldi powder
- 1/4 tsp Black peppercorns sabut kali mirch
Instructions
- 1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated, extract 1 1/2 cups of thick coconut milk
- 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.
- 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.
- Keep the pan uncovered, and simmer for a few minutes. Remove and serve.
Calories: 244 kcal
Carbohydrates: 8 g
Protein: 26 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 188 mg
Potassium: 466 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 154 IU
Vitamin C: 8 mg
Calcium: 36 mg
Iron: 1 mg