THENGA ARACHA MEEN CURRY

THENGA ARACHA MEEN CURRY | തേങ്ങ അരച്ച മീന്‍ കറി

INGREDIENTS : 

1. Fish cut into medium sized pieces- 8 to 10 nos 
2. Fenugreek seeds- 1/4 tsp 
3. Kudampuli/kokum pieces(soaked in water)-2 to 3 nos 
4. Tomato sliced- 1 small 
5. Curry leaves- 1 sprig 
6. Mustard seeds 
7. Oil 
8. Water 
9. Salt to taste 

TO GRIND : 

1. Grated coconut- 1 cup 
2. Green chilies-3to 4 nos(or to taste) 
3. Shallots/chumanulli- 5 nos 
4. Ginger- 1" piece 
5. Garlic- 2 medium cloves 
6. Turmeric powder-1/2 tsp 
7. Chili powder-1 /2 tsp 

INSTRUCTIONS : 

• Grind all the ingredients listed under 'To grind' with enough water to form a very fine paste.Keep aside. 
• Heat oil in a pan,add mustard seeds and let it splutter.Now add fenugreek seeds and saute for 15- 20 seconds. 
• Now add the ground coconut paste,Kudampuli/kokum,sliced tomato,curry leaves,salt to taste and enough water,stir well . 
• Add the fish pieces,cover and cook till done over low flame. 
• Simmer for few minutes till the gravy thickens. 

TRY  THIS  RECIPE  AND  LEAVE  COMMENTS ...

Read More

Chilly Fish | Tasty Kerala Fish Curry

Chilly Fish | Tasty Kerala Fish Curry

Feel like having something Chinese for dinner on Sunday? Too lazy to go out? Don’t worry! Brush up your culinary skills, take out this recipe and try it out. Result – assured!

INGREDIENTS:

1. Fish (pomfret) - 1 kg

2. Chilly powder - 1 tsp
    Salt - 1 tsp
    Soya sauce  - 1 tbsp

3. Oil  - Enough to fry the fish

For The Sauce:

4. Garlic, ground with the peel - 10 pods
5. Onions (chopped) - 1 cup
6. Ginger (chopped) - 1 tsp
7. Dried red chillies (crushed) - 7
8. Flour  - 1 tsp
9. Tomato sauce - ½ cup
    Fish stock (made with the fish bones) - 1 cup

11. Capsicum (chopped) -  ½ cup
      Celery (chopped)  - ¼ cup

12. Black pepper powder  -1 tsp
     Salt - to taste
     Sugar  - 1 tsp

To Garnish:

• Cooked noodles or grated potatoes deep fried.

INSTRUCTIONS:

• Clean the fish pieces and marinate with the 2nd set of items. Keep aside for an hour.
• Heat the frying pan with oil and fry the fish pieces till they turn light brown and keep aside.
• Retain half of the oil in the pan and use it to sauté the garlic which is then kept aside.
• The same oil is then used for sautéing the onions along with the ginger.
• When the onions turn golden brown, add the dried red chillies, garlic and the flour.
• Now its time for the tomato sauce and fish stock to be added in.
• Take out a spoon each of capsicum and celery which we need a little later and add the remaining to the pan and allow to cook.
• Add your black pepper powder, salt and sugar and allow the sauce to cook well.
• Pour the rich warm sauce over the fish and garnish with the noodles or potatoes, celery and capsicum.

TRY THIS RECIPE AND SHARE YOUR COMMENTS..

Read More