Kerala fish curry / meen curry ( without coconut paste )

Name: Kerala fish curry / meen curry ( without coconut paste )
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: en
Ingredients: 800 g Thirutha or Varaal Fish; 1 teaspoon salt; 1 teaspoon turmeric powder; 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; 5 kudampuli; 1 1 /2 cup water; Salt to taste; For Seasoning:; 1 teaspoon coconut oil; 1 teaspoon mustard seeds; 1 spring curry leaves

Main Dish

4 servings

15 min

Very Easy

(3.6/5 - 5 votes)
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Ingredients

Number of serving: 4

800 g Thirutha or Varaal Fish

1 teaspoon salt

1 teaspoon turmeric powder

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

5 kudampuli

1 1 /2 cup water

Salt to taste

For Seasoning:

1 teaspoon coconut oil

1 teaspoon mustard seeds

1 spring curry leaves

Preparation

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

NNiyaprakash

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