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 teaspoons
• Red Chilly Powder :2 teaspoons
• Curry Leaves :2 sprig
• Coconut Oil :1 tablespoon
• Salt to taste

To Temper:

• Coconut oil :1 teaspoon
• Small onions :4-5 (sliced)
• Curry leaves :few

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Preparation

• Clean and wash the fish and drain off the excess water. Wash the Kudampuli/Fish tamarind and cut them into small pieces and soak in 1/4 cup of water.
• Crush ginger and small onion together. Heat a pan (preferably in 'Kalchatti' an earthen pot) on low flame.
• 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.
• Add the cleaned fish and cook till it is half done.(Note :When it start boiling; stir occasionally for not curdling the coconut milk)
  
• 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.
• Temper with fried shallots and curry leaves.

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