Meen Chammandhi
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 1 servings
- 250 g Dry fish or 1 piece of fish fry deboned, Nethili
- 1/2 cup Coconut — grated
- 2 nos Dry chilly roasted on fire
- 3 - Shallots (Kunjulli)
- Tamarind A small piece (Puli)
Preparation
Step 1
If your going to make this side dish with nethili, then fry them lightly in 2 tsp of oil with 1/4 tsp each of pepper, tumeric powder, salt and curry leaves until they are fried and crispy. Set it aside to cool for 5 - 10 minutes.
Step 2
Add the rest of the ingredients in a mixer grinder and grind them finely.
Step 3
For fish fry, put the pieces of fried fish in the mixer with all the other ingredients and then grind finely.
Step 4
Add salt later if you need it and Stir everything together thoroughly.
Step 5
Goes very well with rice only and with fish curry along side.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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