Meen Thengapal Curry / Fish Coconut Milk Curry

Ingredients :



Fish :1/2 kg (sliced)(Any big fishes like Arkkya/King Fish,Pomfret/Aavoli,Aiykoora/Ney meen,Makceral/Ayala)

Thick Coconut Milk :2 cups

Water :1/2 cup

Ginger :1" Piece (chopped)

Green Chillies :3 nos (split length wise)

Shallots/Small onions :4-5 nos

Fish Tamarind/Kudampuli) :3to4 pieces(according to ur taste)

Turmeric Powder :3/4 tsp

Red Chilly Powder :2 tsp

Curry Leaves :2 sprig

Coconut Oil :1 tbsp

Salt to taste



To Temper:

Coconut oil :1 tsp

Small onions :4-5 (sliced)

Curry leaves :few







Method of Preparation :



1.Clean and wash the fish and drain off the excess water.

2.Wash the Kudampuli/Fish tamarind and cut them into small pieces and soak in 1/4 cup of water.

3.Crush ginger and small onion together.

4.Heat a pan (preferably in 'Kalchatti' an earthen pot) on low flame.

5.Pour the coconut milk into the pan and add crushed ginger,small onions,red chilly powder,turmeric powder,salt,curry leaves,water and kudampuli/fish tamarind and allow it to boil.

6.Add the cleaned fish and cook till it is half done.(Note :When it start boiling; stir occasionally for not curdling the coconut milk)

7.When fish is half cooked,add slit green chilly and curry leaves and cook till the gravy becomes thick.(Note :Gravy should be neither too thick or nor too thin) when its done keep the lid closed and remove from the fire.

8.Temper with fried shallots and curry leaves.