How to make a fish curry in Kerala?
Kerala Fish Curry Recipe. 1 2 tablespoon coconut oil. 2 1/2 teaspoon mustard seeds. 3 1/4 teaspoon fenugreek seeds. 4 2 sprigs curry leaves. 5 1/2 inch piece ginger. 6 6 cloves garlic. 7 10 Indian small onions (shallots) 8 2 green chillies, slit. 9 1 teaspoon salt. 10 1/2 teaspoon turmeric powder.
What kind of curry is Meen manga Curry?
Meen manga curry is something that Mummy (Jose’s mom) makes very often. At my place, Kudampuli rules, so it’s always Meen Vevichathu. I love the combination of the sourness from raw mango, sweetness from the coconut milk and the spiciness from chili powder. This is a deadly flavour base to cook the fish.
What’s the best way to make a meen Curry?
Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan.
How long to cook fish curry with coconut milk?
Rotate the pan, to make sure that the fish pieces are covered in the gravy. Cover and cook for 8-10 mins. Add thick coconut milk and rotate the pan again. Cover and cook for 4-5 mins, till the gravy is thick and fish is cooked.
Which is the best way to make kodampuli Curry?
Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky. Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle. Crush the ginger and garlic in a mortar and pestle.
What kind of fruit is used in Mathi Meen Curry?
This Mathi Meen Curry is made with Kodampuli – Malabar Tamarind. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.