Special Fish (Meen) Curry
A deeply satisfying special fish (meen) curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 4 servings
- 1/2 kg Fish
- 1 piece Ginger chopped, medium size
- 6 nos Green chilly — chopped
- 10 nos Onion small size
- 1/2 piece Coconut
- 1/2 tsp Turmeric powder
- 3 tsp Chilly powder
- 4 piece Kudampuli
- 3 tbsp Oil
- 1 bunch Curry leaves
- Salt, to taste
Preparation
Step 1
Warm the oil in a pan and add chopped ginger & Green chilly.
Step 2
Grind coconut, small onion, turmeric and chilly powder together.
Step 3
Add the above mixture to the pan.
Step 4
Add kudambuli, enough water and let it bubble for 2 minutes.
Step 5
Add cleaned fish and salt and Continue cooking for 2 to 3 minutes.
Step 6
Garnish the Special Fish Curry with curry leaves. :- Special Fish Curry is ready! :- Serve the Special Fish Curry hot!
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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