Unnakka Chemeen Thoran
Simple, honest, and on every Kerala lunch plate — fish thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.
Ingredientsfor 6 servings
- 150 g Unakka chemeen peeled and — cleaned
- 1 cup Coconut — grated
- 1 piece Ginger — chopped
- 10 nos Shallots (Kunjulli)
- 2 nos Green chillies
- 1/2 tsp Turmeric powder
- Curry leaves, a few
- Coconut oil, to taste
- 2 piece Gambooge Kudam (puli)
Preparation
Step 1
For preparing unakka chemeen thoran, first soak the chemeen in water and drain it.
Step 2
Heat 1 tbsp oil and fry the chemeen till golden in color.
Step 3
Set aside.
Step 4
Mix coconut, shallots, ginger and green chillies. Roughly grind it.
Step 5
Pour oil into a pan and heat it, add the ground coconut and fry. Add curry leaves, turmeric powder and chemeen pieces.
Step 6
Add gambooge and sprinkle little water. Cover it with a lid and cook for little time.
Step 7
Open the lid and fry for little more time and serve with rice.
Step 8
Unakka chemeen thoran is ready.
Tip
The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.
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