Kerala Kingfish Masala - Neymeen Masala
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 4 servings
- 1/2 kg King fish Neymeen
- 1 tbsp Coconut oil
- 2 nos Onion — chopped
- 6 nos Shallots — chopped (Kunjulli)
- Ginger garlic paste - 1 tbsp
- 1 nos Tomato — chopped
- 1 Strip Curry leaves
- 1 tbsp Chilly powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Fennel powder Perum (jeerakam)
- 2 piece Kokum — soaked in salted water, kudam (puli)
- Salt, to taste
- 1 cup Water
Preparation
Step 1
Set a pan on the stove add oil and cook the chopped shallots, ginger garlic paste and onions till they turn brown.
Step 2
Add all the powders and cook well.
Step 3
Add chopped tomato.
Step 4
Add water and let the gravy thicken.
Step 5
Add salt and kudam puli pieces with salted water.
Step 6
Add the fish pieces and let it cook till done. Add curry leaves and keep the lid closed until done.
Step 7
Serve after half hour.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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