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Kerala Fish Curry / Meen Curry ( without coconut paste )


Posted the07/11/2009 By niya's world (Visit website)

(3.00/5 - 2 votes)



Tapioca / Kappa Ularthiyathu







Kerala Fish Curry / Meen Curry ( without coconut paste )

Recipe Credit & Thanks - S. Shekhar, Executive Chef Alapatt Regency, Palarivattom , Cochin

Photo Credit & Thanks - Alapatt Regency, Hotel Abad Plaza - Eranakulam , Damodar House Boat - Alleppey & R Block Toddy shop - Kuttanadu

Ingredients

800 g Thirutha or Varaal Fish ( back water fish )
1 teaspoon salt ( for marination )
1 teaspoon turmeric powder ( for marination )
1/2 cup coconut oil
10 small onions / chuvannulli / sambar onion / shallots, sliced
2 - inch piece ginger, finely chopped
15 cloves garlic, finely chopped
5 green chillies, slit lengthwise
4 tablespoon red chilli powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1/4 cup water ( for diluting )
5 kudampuli
1 1 /2 cup water ( for cooking )
Salt to taste

For Seasoning:

1 teaspoon coconut oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Heat oil in a frying. Add mustard seeds. When they pop add curry leaves. Saute for 2- 3 minutes.




Method

Wash and clean fish pieces.

Marinate fish pieces with 1 teaspoon salt and 1 teaspoon turmeric powder. Keep aside for 15 minutes.

Soak kudampuli in 1/4 cup water with 1/2 teaspoon salt for 30 minutes.

Dilute red chilli powder, coriander powder and turmeric powder in 1/4 cup water. Mix well and keep aside.

Heat oil in an earthen pot. Add sliced onions, ginger, garlic and green chillies. Fry for 8 -10 minutes or till fragrant.

Add diluted red chilli powder, coriander powder and turmeric powder. Saute on a low heat till the raw smell goes. Add kudampili and arrange fish pieces carefully. Add water and salt to taste.

Cover with a lid and cook on a low heat for 12 - 15 minutes or till done and gravy slightly thickens. Garnish with seasoning. Serve with Tapioca / Kappa Vevichathu. Other accompaniments - Rice / Paalappam / Kerala Toddy....









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