Monday, September 29, 2014

Thenga paalu meenu curry / Fish curry in coconut milk

 We are back with a recipe after what feels like eons, and here's hoping the next one will not be after eons.

Fish and seafood play a vital role in our meals. This below recipe is a close cousin, if not a replica of the classic, the fish moilee, i do not knowthe connoisseurs could chime in here. In any case, this dish was born one fine day when we happened to have coconut milk, fresh fish and tomatoes handy, in additon to the other staples. It can be done in a jiffy, and is an excellent accompaniment for chapathis.

You will need:
-1/2 kg sliced sear fish
-2 medium sized onions
-2 medium sized tomatoes
-5 green chillis
- 1 teaspoon mustard
-1.5 tablespoons finely chopped ginger
-1/2 teaspoon turmeric
-1.5 teaspoon ground pepper
-2 stalks curry leaves
-juice from half a lemon
-1.25 cups randaam paal (coconut milk diluted a wee bit)
-salt to taste

For the marinade:
-1/2 teaspoon turmeric powder
-1/2 teaspoon red chili powder
-salt to taste

-Marinate the fish in the ingrediens for marinade (turmeric, chilli and salt). Shallow fry halfway through and keep aside.

-Heat mannu chatti with oil, sputter the mustard, curry leaves and add onions, ginger and green chillis. Saute till onions turn translucent and then add tomatoes, Saute for another 5 minutes.

-Add pepper, turmeric and lemon juice and cook for 3 minutes.

- Reduce heat, add half a cup of water and stir it in. After a minute, add the coconut milk. Let it simmer for couple of minutes.

-Add the fish and let it simmer for five minutes or till just cooked.

-Serve piping hot and enjoy!

P.S: Garnish with thick coconut milk and curry leaves before serving for added flavor and visuals


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