Wednesday, May 19, 2010

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.

9 comments:

  1. Love this curry with appam..Nice recipe and picture..

    ReplyDelete
  2. hello homechef the meen thakkali palu curry look s so delicious.
    We usually add some fennel seeds in poriyal.it will give nice taste.

    ReplyDelete
  3. The curry looks sinfully delicious ya! Loved it! ;)

    ReplyDelete
  4. love the recipe of this,yummy gravy with fish...

    ReplyDelete
  5. curry is irrestible! btw, which fish did u use? will salmon taste good this way?

    ReplyDelete
  6. wow fish curry yummy , i love it my mom likes soo much its delicious food

    ReplyDelete
  7. Hey love dis curry...me too mk it de same way..simply awesome.
    Chetana
    www.myrecipegalore.blogspot.com

    ReplyDelete
  8. oh wow!!! one of my Fav...so creamy and yummy!!!

    ReplyDelete