Petitchef

Meen thengapal curry / fish coconut milk curry

Main Dish
3 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 3
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

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.

Photos

Meen Thengapal Curry / Fish Coconut Milk Curry, photo 1Meen Thengapal Curry / Fish Coconut Milk Curry, photo 2





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