Meen thakkali palu curry - Fish and tomato in coconut sauce - An authentic Cochin recipe

Ingredients

1. Fish - ½ kg
2. Tomato (thinly sliced) – 2 nos
3. Onion (thinly sliced) – 1 no
4. Green chillies (half slit) – 3 nos
5. Chilli powder - 1 tsp
6. Coriander powder – 1 tsp
7. Turmeric powder – ¼ tsp
8. Ginger (thinly sliced) – 1” long piece
9. Vinegar - 3 tbsp
10. Thin coconut milk - 3 cup
11. Thick coconut milk - ½ cup
12. Salt - to taste
13. Coconut oil – 3 tbsp
14. Curry leaves - a few

Method

1. Clean and cut fish into small pieces.
2. In a cooking pot (preferably earthen pot) heat oil.
3. Fry onion, ginger, green chillies and curry leaves.
4. When onion changes color to light brown add chilly, coriander and turmeric powders.
5. Fry till oil starts to separate form the mixture.
6. Pour the thin coconut milk and salt and bring to boil.
7. Add fish, tomato and vinegar.
8. Cover the pan with a lid and simmer in low flame for 30 minutes.
9. Add the thick coconut milk and cook for 2 more minutes.
10. Remove from flame and serve with rice.