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.
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