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Showing posts with label thenga aracha meen curry. Show all posts
Showing posts with label thenga aracha meen curry. Show all posts

Sunday, June 15, 2014



MEEN MAPPAS | KERALA FISH CURRY WITH COCONUT MILK | മീന്‍ മപ്പാസ്‌







INGREDIENTS : 

  1. Fish cut into medium size pieces- 10 to 12 pieces 
  2. Shallots/Chumannulli (sliced)-10 nos 
  3. Ginger and garlic crushed-1 tbsp 
  4. Turmeric powder- 1/2 tsp 
  5. Fenugreek powder/Uluva podi- 1/4 tsp(optional) 
  6. Coriander powder- 3/4 tbsp 
  7. Kashmiri chili powder- 1 1/2 tbsp 
  8. Tomato chopped- 1 small 
  9. Kudampuli/Kokum soaked in water- 2 -3 pieces 
  10. Thin Coconut milk -2 cups 
  11. Thick Coconut milk- 1/2 cup 
  12. Curry leaves- 1 sprig 
  13. Mustard seeds 
  14. Oil 
  15. Salt to taste. 


INSTRUCTIONS : 

  • Heat oil in a pan,add mustard seeds and let it splutter. 
  • Add curry leaves,ginger and garlic ,saute well. 
  • Add sliced shallots and saute till it turns golden brown. 
  • Reduce the flame to low ,add turmeric powder,coriander powder ,chili powder and fenugreek powder.Saute for 3 to 4 minutes ,stirring continuously. 
  • Add chopped tomatoes and saute till it is completely cooked. 
  • Now slowly add thin coconut milk .Stir well.(add more water if you require more gravy) 
  • Add kudampuli and salt to taste.Cover and let it boil. 
  • Once it starts to boil add the fish pieces and swirl the pan lightly.Cover and cook till done. 
  • When the fish is cooked and gravy is thick, add thick coconut milk and swirl the pan lightly. 
  • Simmer for 2 minutes.(Do not allow it to boil.) 
  • Serve with rice.



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Saturday, May 31, 2014


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. 





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