Meen Kothu
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
- Fish : 3 pieces
- Egg : 1 no
- Onion : ½ of 1
- Tomato : 1 no (small
- Green chillies : 1 no (chopped
- Turmeric : ½ tsp
- Mustard : 1tsp
- Curry leaves, a few
- Chapathi : 1 no
- Pepper : 2 tsp
Preparation
Step 1
Slice chappathi pieces and set aside.2) Cook fish pieces in water. Add a pinch of salt.
Step 2
When done, remove the flesh from bone and slice it.4) Heat little oil. Add onion and tomato in kadai. Fry till the raw smell goes and onion soften.5) Mix onion, tomato, green chillies, egg, turmeric, 1 tsp pepper and salt. Beat well.
Step 3
In the kadai, add oil. let the mustard seeds crackle, add curry leaves.7) Add the beaten egg mix and scramble it. Add chappathi and pepper powder. Scramble it again.
Step 4
Naadan meen kothu is ready.
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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