Meen Pulincurry

 

 

 

Ingredients (Serves 3 – 4)

1. Fish –  400 – 500 gm, cleaned and cut into medium-small pieces (I used 2 medium-small salmon fillets. You can also use kingfish, tilapia etc)

2. Ginger –  2 – 3 tsp, thinly sliced

  Pearl onions – 10 – 12 or 1 small savola, sliced

  Tomato – 1 small, sliced

  Green chilies – 3, slit

  Turmeric powder – 1/4 tsp

  Chilly powder –  1.5 – 2 tbsp 

  Coriander powder – 1 tbsp

  Curry leaves – 1 – 2 sprigs

  Salt – To taste

3. Kudam puli / gamboge – 3 or to taste (Soak in 1/2 cup warm water for 15 minutes and tear into small pieces)

    Hot water – 1.5 – 2 cups

4. Coconut oil – 2 tsp

Method

Combine the fish pieces and ingredients numbered 2 in a meen chatti/claypot . Add the kudam puli pieces and hot water. Cook covered for 15 – 25 minutes or until the fish pieces are done and gravy is somewhat thick, at medium-low heat. Remember to rotate the claypot every 6 – 8 minutes. If there is too much gravy, cook for a few more minutes at medium flame without covering it. Check for salt. Pour 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with hot rice.

Recipe Courtesy – Vanitha