Thengapaal Meen Curry

Ingredientsfor 4 servings

• 1/2 kg Kera Fish
• 1 tsp Mustard seeds
• 1 tbsp Ginger — crushed
• 1 tbsp Garlic — crushed
• 2 tbsp Kashmiri Chilly powder
• 1/2 tbsp Red Chilly powder
• 2 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Fenugreek seed powder
• 2 glass Second Coconut Milk) Thin textured
• 1 glass First Coconut Milk) Thick Coconut Milk
• Gambooge (Kudampuli, as needed
• Salt, as needed
• Coconut Oil, as needed
• 1 tsp Mustard seeds
• Curry leaves, as needed
• 5-6 nos Shallots

Preparation

1. Step 1

   Heat a pan and pour coconut oil.

2. Step 2

   Let the mustard seeds crackle and cook crushed ginger and garlic.

3. Step 3

   Add the masala powders: kashmiri chilly powder, red chilly powder, coriander powder and turmeric powder. cook well in low flame till the raw smell goes away.

4. Step 4

   Add the second coconut milk and boil.

5. Step 5

   When boiling starts, add the drained kera fish pieces.

6. Step 6

   Add required kudampuli and fenugreek seed powder.

7. Step 7

   Close with a lid and cook the fish pieces.

8. Step 8

   When the gravy has thickened a bit and the fish pieces are done, add the first thick coconut milk. Remove pan from flame before boiling starts.

9. Step 9

   Warm coconut oil in a pan. let the mustard seeds crackle and add 5-6 nos. Sliced shallots, curry leaves and a pinch of salt.

10. Step 10

    When the shallots are golden, put off the flame and pour the seasoning into Thenga Paal Curry.

11. Step 11

    Relish Thengapaal Meen Curry with your favorite accompaniment.