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Friday, 17 April 2015

Thengapal Meen Curry / Fish Curry in Coconut Milk


1/2 kg fish
1 medium onion, sliced
1 medium tomato, chopped
2 big garlic cloves, chopped
1 " piece ginger, chopped
2 green chillies, slit
2 tbsp coriander powder
2 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
2 cups of thick coconut milk
2-3 pieces kudampuli/ gambooge
few curry leaves
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 tbsp oil
salt to taste

  1. Clean and cut the fish into pieces and keep it aside.
  2. Soak kudampuli in 1/2 cup of water.
  3. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  4. Add chopped onion and garlic and saute till transparent. Add ginger and green chillies and saute well.
  5. Reduce the flame and add coriander powder, chilli powder, pepper powder and turmeric powder and stir well.
  6. Add chopped tomato, kudampuli , one cup of water , one cup coconut milk and salt and boil till the tomatoes are cooked.
  7. Add the cleaned fish pieces and the remaining 1 cup of coconut milk and cook on low flame till done and the gravy becomes thick.
  8. Add few curry leaves on top and switch off the flame. Keep covered till ready to serve....


  1. nalla meen curry, love the way you have used a thorthu as ur prop :)

  2. delicious looking meen curry... :)


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