Puliyaanam
Fresh mixed 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 3 servings
- 1 kg Ney Meen
- 10 nos Small onions (Kunjulli)
- Curry leaves A, a few
- Ginger A piece
- Tamarind, as needed
- 350 g Cayenne pepper
- 3 tbsp Pepper
- 1 tsp Fenugreek (Uluva)
- Salt, to taste
- Oil
Preparation
Step 1
Roast the cayenne pepper, peppercorns, small onions, fenugreek and curry leaves in a pan or a kadai.
Step 2
Grind together the above with tamarind and ginger.
Step 3
Add salt and grind it once again to form a smooth paste.
Step 4
Set a pan over medium heat and pour in the oil or a kadai(preferably a Meen chatti).
Step 5
Add the above ground paste followed by fish pieces and Stir everything together thoroughly.
Step 6
Cook on a low flame.
Step 7
Pour a little coconut oil and curry leaves on top and cook further.
Step 8
When done, cover and take it off the heat.
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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