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Sunday, 25 November 2018

Fish / Meen Vayattu Curry


1/2 kg fish pieces
20-25 shallots
3 green chillies, chopped
1 big tomato, chopped
1 1/2 tbsp ginger, crushed or finely chopped
2 kudampuli / gambooge soaked in water
1/2 tsp turmeric powder
1 1/2 tbsp kashmiri chilli powder
2 cups thin coconut milk (2nd coconut milk)
1/2 cup thick coconut milk
1/4 tsp fenugreek seeds
1 sprig curry leaves
salt to taste
2 1/2 tbsp coconut oil

  1. Heat 1 1/2 tbsp coconut oil in a pan and saute well sliced shallots till light brown. Switch off and ass kashmiri chilli powder and mix well.
  2. Allow it to cool and then grind to a smooth paste adding little water and keep it aside.
  3. In a thick pan, add cleaned fish pieces, ginger, 2 green chillies, kudampuli, turmeric powder,thin coconut milk and salt and allow to cook.
  4. Add the ground paste , 1 green chilly and chopped tomato to the cooked fish, mix well and boil for 5 minutes. Adjust the salt.
  5. Add thick coconut milk to this and when it starts to boil, switch off the flame.
  6. Heat 1 tbsp coconut oil in a small pan and add fenugreek seeds and 3 shallots sliced and fry till brown. Add curry leaves and switch off.
  7. Pour this seasoning over the curry and mix well. Serve hot...
Recipe Source: Magic Oven

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