Kuttanad Meen Curry

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A delicious fish curry from the Kuttanad region of Kerala.

Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 101

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Ingredients

  • 200 gm king fish (cut into chunks)
  • 60 gm shallots (sliced)
  • 15 ml coconut oil
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon red chilli powder
  • One sprig of curry leaves
  • 10 gm garlic (chopped)
  • 10 gm ginger (chopped)
  • 25 gm kokum/tamarind (soaked in water)
  • One pinch of fenugreek seeds
  • 30 ml coconut milk

For the tempering:

  • 10 gm shallots
  • 1 dried red chilli
  • 1 tsp mustard seeds
  • 1 sprig of curry leaves
  • A pinch of turmeric powder
  • A pinch of chilli powder

Preparation

  • Step1

    Mix the turmeric and chilli powder. Add some water to make a paste and keep aside.

  • Step2

    Heat some coconut oil in a deep-bottomed vessel or clay pot and add fenugreek seeds. Add chopped ginger and garlic and saute well.

  • Step3

    Add shallots, green chillies and curry leaves. Stir until the shallots turn golden brown.

  • Step4

    Add the paste of chilli and turmeric powder. Add the kokum and saute it well.

  • Step5

    Add water and place the fish pieces in the vessel. Season with salt and simmer until the fish is cooked.

  • Step6

    Heat coconut oil in a pan and add mustard seeds. When they crackle, add sliced shallots and sauté. When the shallots turn golden brown, add curry leaves, a pinch of turmeric powder and red chilli powder. Add it to the fish curry and finish with a drizzle of coconut oil.

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