Kerala Meen Curry

Ingredients list for Kerala Meen Curry

• 450 grams Rawas Fillets
• to taste Lemon Juice
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Lemon juice
• 10-12 Shallot
• 4-6 cloves Garlic
• 1 inch piece Ginger
• 2 Green chillies
• 10 tablespoons Oil
• 16-20 Curry leaves
• 1 medium Onion roughly chopped
• 1 tablespoon Coriander seeds
• 8-10 Black peppercorns
• 2 Dried red chillies
• 2 tablespoons Tamarind paste
• 2 tablespoons Ginger-garlic paste
• 2 tablespoon Coconut milk powder

Method

1. Cut fish fillet into small cubes and put into a bowl.
2. Mix with salt, turmeric powder and lemon juice and keep in a refrigerator to marinate for 15 minutes.
3. Chop shallots, garlic and ginger. Halve green chillies.
4. Heat 3 tbsps oil in a non-stick pan, add half the curry leaves and shallots and saute for 2 minutes.
5. Add garlic, ginger, green chillies and sauté for 1 minute.
6. Add onion, coriander seeds, black peppercorns and red chillies and saute till fragrant. Set aside to cool slightly.
7. Heat 4 tbsps oil in another non-stick pan, slide in marinated fish and saute on high heat till golden.
8. Grind the sautéed masala to a fine paste with tamarind paste and a little water.
9. Heat remaining oil in another non stick pan, add remaining curry leaves and ginger-garlic paste and sauté for 2-3 minutes on high heat.
10. Add ground paste and 2 cups water, mix well, cover and bring the curry to a boil.
11. Add the cooked fish and simmer for 3-4 minutes. Mix coconut milk powder with 1 cup water and add to the curry.
12. Cover with a lid and simmer for 1 minute. Adjust salt. Serve hot with steamed rice.

Nutrition Info