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Main Course

Mandeli Curry With Triphal

Cooked low and slow until the masala melds into the gravy, this mixed curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 5 servings

25 nos Mandeli : 20
Kashmiri chillies : 2 nos
8 nos Whole red spicy chillies : 6
Tamarind : 1 tsp
Coconut grated : 1 no
20 nos Triphal : 15
Coconut oil : 2 tsp
Turmeric powder : ½ tsp
Salt, to taste

Preparation

Step 1
Soak the triphal in hot water set aside for 30 minute.
Step 2
Enter Step.
Step 3
Wash & clean the fish.
Step 4
Grind the coconut, red chillies, tamarind and salt to a fine paste.
Step 5
While grinding the paste, add water in which the triphal has been soaked.
Step 6
Transfer the ground masala to a cooking vessel and add turmeric powder and triphal.
Step 7
Add water according the consistency of the curry required.
Step 8
Add the mandeli & bring the curry to a boil.
Step 9
Goes well with steamed / boiled rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Mandeli Curry With Triphal

Ingredientsfor 5 servings

25 nos Mandeli : 20
Kashmiri chillies : 2 nos
8 nos Whole red spicy chillies : 6
Tamarind : 1 tsp
Coconut grated : 1 no
20 nos Triphal : 15
Coconut oil : 2 tsp
Turmeric powder : ½ tsp
Salt, to taste

Preparation

Step 1
Soak the triphal in hot water set aside for 30 minute.
Step 2
Enter Step.
Step 3
Wash & clean the fish.
Step 4
Grind the coconut, red chillies, tamarind and salt to a fine paste.
Step 5
While grinding the paste, add water in which the triphal has been soaked.
Step 6
Transfer the ground masala to a cooking vessel and add turmeric powder and triphal.
Step 7
Add water according the consistency of the curry required.
Step 8
Add the mandeli & bring the curry to a boil.
Step 9
Goes well with steamed / boiled rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.