Neythili Thoran
Finely chopped fish stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 2 servings
- 1/2 Lbs Neythili Fish
- 5 nos Shallots (Kunjulli)
- 1/2 Of Coconut — grated
- 11/2 tsp Chilly powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Pepper powder
- 1/4 tsp Cumin powder (Jeerakam)
- Salt, to taste
- 1 - Oil
- 1/4 tsp Mustard seeds
- Curry leaves A, a few
- 2 nos Green chillies — slit
Preparation
Step 1
Grind together coconut, shallots, chilly powder, turmeric powder, pepper powder, cumin powder and salt into a coarse mixture.
Step 2
Heat a little oil in a pan.
Step 3
Crackle mustard seeds.
Step 4
Add curry leaves and green chillies and cook for a min.
Step 5
Add the ground mixture along with the neythili fish pieces and Stir everything together thoroughly.
Step 6
Put the lid on and cook for about 15 minutes.
Step 7
Serve while still hot with rice or rotis.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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