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Meeni curry {fish curry}
Ingredients
- Fish [Aila, Kane, or any semi large fish] 12
- 2 tbsp coconut oil
- 2 onions- finely chopped
- Salt to taste
For Masala
- Small ball of tamarind
- Coconut grated 1 whole
- Turmeric 1pinch
- Garlic flakes 5-10
- Red chillies roasted 10-12
- Coriander seeds roasted 2 tbsp
- Peppercorns roasted 1 tbsp
- Cumin’s roasted 1tsp
- Fenugreek (methi) seeds roasted 1/2tsp
- Onion chopped -1
- Tomato -1
- Curry leaves 10-15
- Raw mango – 1 cup [Optional]
Method:
Clean the fish using turmeric and salt and make into small pieces and keep it aside.
Grind Coconut, red chillies turmeric, garlic flakes, coriander seeds, perppercorn, and tomato to a fine paste by adding water. Now add fenugreek seeds, cumin’s and tamarind pulp and churn again well to fine paste.. Mix enough water to the masala to make it into medium consistency.
Keep coconut oil in a flat vessel and fry onion, until brown add curry leaves fry it well. Add the ground masala and raw mango with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked. Allow it boil thoroughly for few minutes and put off the flame… Season with fried onions.
Serve it with rice, or rotis
Moyar tips: Raw mango and curry leaves is optional its gives additional flavor to curry.
Methi, jeera should be added to mixie at last stage because if we grind the methi before the curry tends to turn bitter. To avoid tat we have to grind it at last
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