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Meen Varutharacha Pal Curry
Non-Vegetarian
Seafood
Meen Varutharacha Pal Curry
N
By
NandiniMenon
•
February 28, 2014
Meen Varutharacha Pal Curry
Fish cooked in
Coconut
milk
- Meen Varutharacha Pal Curry
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Cuisine
Kerala
Servings
4
people
Ingredients
1x
2x
3x
½
kg
Any type of fish that's used to prepare curries
1
cup
Mango
pieces
3
nos
Tomatoes
5
or
Green chillies
2
tbsp
Ginger
sliced
2
nos
Onion
1
no
Coconut
1
tsp
Fenugreek
1
tbsp
Kashmiri chilly powder
2
tbsp
Coriander powder
1/2
tsp
Turmeric powder
3
tbsp
Coconut oil
Curry leaves
As reqd
Salt
As reqd
10
nos
Shallots
Instructions
Clean fish and cut into pieces.
Grate
coconut
and grind ¼ parts into fine paste and keep aside.
Take 1 cup of first
coconut
milk
and 3 cups of second
coconut
milk
from the rest of grated
coconut
.
Place a clay pot on flame and pour in the
coconut oil
.
Roast fenugreek until its color turns dark brown.
Add sliced onions and sauté until it become translucent.
Add
coriander powder
after reducing flame to minimum or removing the pot from the fire. Roast it for 1 minute in lowest flame.
Add chilly powder and roast until the color changes to bright red.
Immediately add sliced tomatoes and
curry leaves
& continue sauté.
Add
coconut
paste and sauté until
oil
separates.
Add second
coconut
milk
after mixing 1 tsp nice rice powder in it.
Add mangoes into the gravy and let the gravy bubble, in good flame.
Add fish pieces and
salt
and cook the curry with closed lid in low fire.
When fish pieces are cooked well and gravy reduced ¾ parts, add thick
coconut
milk
.
Stir. Do not allow the gravy to boil after adding thick
coconut
milk
.
Remove from fire.
Place a small kadai on fire pour in 2 tbsp
coconut oil
and fry sliced shallots until golden brown. Add
curry leaves
, fry and pour in the curry.
:- Serve with hot rice.
Tried this recipe?
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how it was!
N
written by
NandiniMenon
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