Special Neymeen Dry
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 3 servings
- 1/2 kg King fish/Neymeen
- 100 g Cashew paste
- 1 nos Onion — chopped
- 1 tbsp Tomato paste
- Green chilly ginger paste - 1 tbsp
- 1 tbsp Lime juice
- Salt, to taste
- Ghee, to taste
Preparation
Step 1
For preparing special neymeen dry, first clean and cut the fish into equal sizes.
Step 2
Mix cashew paste, tomato paste, chilly paste, lime juice and salt.
Step 3
Rub it in fish and refrigerate for 10 minutes.
Step 4
Cook it in slow fire.
Step 5
In a baking tray, apply ghee and place the fish pieces.
Step 6
Bake the fish on both sides. Apply ghee on top in between.
Step 7
Serve special neymeen dry with chopped onion.
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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