Meenillatha Meen Curry / Chembu (Taro root) in Kottayam Style Fish Curry Sauce – Lent Special

Meenillatha meen Curry

Meenillatha Meen Curry / Vegetarian Fish Curry

Ingredients (Serves 4 – 5)

1. Chembu / taro root – 5 – 6 small, cut into thick slices

2. Coconut oil – 2 – 3 tbsp

3. Mustard seeds – 3/4 tsp

Fenugreek seeds – 1 pinch

4. Ginger – 3/4 inch, thinly sliced

Garlic – 3 – 4 medium cloves, sliced

Curry leaves – 1 – 2 sprigs

5. Shallots / big onion – 1/4  cup, thinly sliced

6. Turmeric powder – 1/4 tsp

Red chilly powder – 1.5 – 2 tbsp (Use good quality chilly powder that is medium spicy or you can use a blend of kashmiri and regular chilly powder)

Coriander powder – 3/4 – 1 tbsp

Fenugreek powder – A tiny pinch

7. Kudam puli / gamboge – 1 – 2 or to taste (Wash and soak them in 1/4 cup water for at least 15 – 20 mts. Tear into small pieces)

8. Hot water – 1.5 cup or as required

9. Curry leaves – A few

Coconut oil – 1 tsp

10. Salt – To taste

Method

1. Make a paste of the turmeric powder, chili powder, coriander powder and fenugreek powder in little water(around 1.5 – 2 tbsp).

2. Heat 2 – 3 tbsp coconut oil in a claypot/meen chatti or a deep pan at medium heat and splutter the mustard seeds. Add ginger, garlic and saute until they  turn light golden. Add sliced shallots, curry leaves and saute again until shallots turn golden brown. Bring down the heat and add the chili–coriander-turmeric paste. Cook for 2 – 3 minutes stirring continuously (take care not to burn it) until the oil separates. Add kudam puli pieces, few curry leaves and stir well. Now add about 1.5 cups of hot water and salt, to taste. Bring to a boil. Cook for a few minutes. Check for salt. (If the gravy is not sour enough, add the water in which kudampuli pieces were soaked.)

3. Add the taro / chembu pieces and a few curry leaves. Mix well. Bring to a boil and cover with lid.  Cook for 10 – 15 minutes over medium low flame until the gravy thickens and oil separates on top. Switch off. Add 1 tsp coconut oil and some curry leaves. Serve after a few hours. This tastes best after one day.

Meenillatha Meen Curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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