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06 July 2011

MEEN MAPPAS / KERALA FISH CURRY WITH COCONUT MILK

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Ingredients

  1. Fish cut into medium size pieces- 10 to 12 pieces
  2. Shallots/Chumannulli (sliced)-10 nos
  3. Ginger and garlic crushed-1 tbsp
  4. Turmeric powder- 1/2 tsp
  5. Fenugreek powder/Uluva podi- 1/4 tsp(optional)
  6. Coriander powder- 3/4 tbsp
  7. Kashmiri chili powder- 1 1/2 tbsp
  8. Tomato chopped- 1 small
  9. Kudampuli/Kokum soaked in water- 2 -3 pieces
  10. Thin Coconut milk -2 cups
  11. Thick Coconut milk- 1/2 cup
  12. Curry leaves- 1 sprig
  13. Mustard seeds
  14. Oil
  15. Salt to taste.



Method

  • Heat oil in a pan,add mustard seeds and let it splutter.
  • Add curry leaves,ginger and garlic ,saute well.
  • Add sliced shallots and saute till it turns golden brown.
  • Reduce the flame to low ,add turmeric powder,coriander powder ,chili powder and fenugreek powder.Saute for 3 to 4 minutes ,stirring continuously.
  • Add chopped tomatoes and saute till it is completely cooked.
  • Now slowly add thin coconut milk .Stir well.(add more water if you require more gravy)
  • Add kudampuli and salt to taste.Cover and let it boil.
  • Once it starts to boil add the fish pieces and swirl the pan lightly.Cover and cook till done.
  • When the fish is cooked and gravy is thick,  add thick coconut milk and swirl the pan lightly.
  • Simmer for 2 minutes.(Do not allow it to boil.)

Serve with rice.


1 comment:

  1. delicious curry looks fabulous kokum is delicious add to this fish curry gives a fabulous taste

    ReplyDelete

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