things come to mind. Our trip to Alleppey, where we were escorted by
Dad’s staff, who happened to be Keralites and so very fond of Meen
Curry. They took us to a star hotel and they ordered Meen curry for
their lunch. I heard them saying that they had that the previous day and
will have it again. That was their liking to Meen Curry. They had even
showed us the Kodampuli, plants and how these are harvested. Kodampuli
is mostly used in their Meen Kolambu.
incident that comes to mind is my colleague from Tirunelveli who said
her mom makes 6 varieties of Fish curry. I decided I must talk to her
coming to the dish, it is same as what I had posted six years ago, I am
sharing it again with new pictures and step by step for easy
King Fish or Sheela – 500 gms
Sambar Onions – 150 gms
Regular Onions – 50 gms
Tomatoes – 150 gms
Tamarind – lemon sized (20 gms)
Chilli powder – 2 tsp
Coriander powder – 3 tsp
Turmeric powder – 1/4 tsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Fenugreek – 1/4 tsp
Oil – 150 gms
Garlic pods – 6-7
Salt to taste
Green chillie – 2
Coriander leaves few
Method to prepare:
Soak tamarind in water and extract pulp. Clean and cut the fish to desired size.
Chop onions, garlic and tomatoes finely. Heat Oil in a Kadai. Add mustard, Cumin, Fenugreek, once it splutters, add chopped onions, curry leaves & garlic. Sauté well, fry till its golden in colour.
Add tomatoes, Chilli powder, Coriander powder, Turmeric and salt. Cook on high for few mins. Then add tamarind pulp and required water. Cook on high for 5 mins. Simmer it and let it cook till the gravy becomes thick
Fish can be added once the gravy thickens and oil has come out. Cook on high flame for 5 mins after adding fish. Then simmer it for 5 mins. Add chopped green chillis and finely chopped coriander leaves at this stage. Once done, remove it from flame.
10 mins is enough to cook fish, else it will get shredded. Also the taste of the gravy changes based on the type of fish used.