Seer Fish (Ney Meen) : 8 pieces (Cut one round piece into 4 equal sized pieces)
Shallots : 5-6 nos (Chopped finely)
Ginger : 1 inch (Chopped finely)
Garlic : 2 cloves (Chopped finely)
Green Chilly : 2 nos (Splitted length wise)
Tomato : 1 medium (Sliced length wise)
Fish Tamarind/Gambooge (Kudampuli) : 3 pieces
Red Chilly Powder : 2 1/2 t spoon
Coriander Powder : 1 tspoon
Black Pepper Powder : 1/2 t spoon
Turmeric Powder : 1/2 t spoon
Salt : To taste
Cooking Oil (Preferably coconut oil) : 2 1/2 t spoon
Curry Leaves : 1 sprig
- Make a thick paste with turmeric powder and a little salt mixing it with very little water.
- Apply it on fish pieces and keep it aside.
- Wash the fish tamarinds and dip it in a bowl with water.
- Boil 1 1/2 table spoon oil in a man chatti (Earthen pot)
- Saute the chopped shallots till it is brownish and soft.
- Add curry leaves, ginger, garlic and green chillies and saute well.
- Add the red chilly powder, coriander powder, black pepper powder and mix well for 2-3 minutes.
- Add chopped tomatoes and mix for 10-20 seconds and then add 1 1/4 cup water and bring to boil.
- Add the soaked fish tamarind and fish pieces, lower the flame and heat it with lids open till fish is cooked.
- Don't stir using spoon after adding the fish because it may cause the pieces to break. For stirring, instead the chatti should be swirled.
- Spread 1 table spoon oil over the curry and swirl the chatti to make it spread on top of the gravy.
The curry taste great after 7-8 hrs. I normally keep a portion for the next day. :)
The fish tamarind keeps on add sour taste when it stands. If you find the curry too sour remove the fish tamarind from it.
Thanks a lot to Fathima of Thattukada for sharing with me the below 3 awards. I am so excited to get 3 in a bundle!!!
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Thanks a lot to Beena of My Kitchen for sharing with me the below award.
here. I love to share with all my blogger friends. Please feel free to accept it and post it in your blogs.