"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Tuesday, January 26, 2016

MEEN (FISH) CURRY(Kottayam Style)



I just recently moved away from India and got to the U.S. When I was about to come to the U.S my mom helped me pack everything, especially with the kitchen utensils. More than making keralite seafood curries in a nonstick pan, I love making them in a clay pot (meen chatti).Because they give out the authentic taste of the curries. So my mom packed a meenchatti with very much care by bubble wrapping it.
One day here in the U.S my hubby wants to impress me by cleaning the house.He did so that my workload will be less. As a part of the big cleaning process he broke my meenchatti. Now that I think back I should have done all the cleaning by myself, if only the chatti wouldn't have broken.Well I forgive him couple of hours later. My poor hubby since had been running around to find me meen chattis. So far he couldn't find any, hopefully he does. So I am going to make Fish curry in nonstick pan.
Let's go ahead and learn how to make Fish curry (meen mulakilittathu/ kottayam style meen curry).

RECIPE IN STEP BY STEP

1. Clean the fish and cut into pieces. Soak brindle berry in 1 cup of hot water.Slice shallots into small pieces and mince the ginger and garlic finely. Make a paste of k
Kashmiri chilly powder and turmeric powder by adding few drops of water into it and keep it aside.  

2. Heat meen chatti/ pan over a medium flame. Add oil and splutter mustard seeds. Add shallots, minced ginger and garlic and curry leaves.  Saute it till the red onion turns golden color.

3. Reduce the flame to sim, chilly chilly powder- turmeric powder paste. Stir it well over a low flame till the oil starts appearing on the surface of the masala paste.

3. Add brindle berry along with the water. Add half more cup of water and mix everything well. Stir in salt as needed.

4. When the gravy starts to boil, add the fish pieces one at a time. Cover and cook over a low-medium heat till the fish is cooked and the gravy thickens. Once the fish is cooked, do not stir with the spatula, because the fish pieces would easily crumble.
So it is safe to rotate the pan instead of stiring to make sure the fish and gravy is mixed well.


5. When it is done add a pinch of fenugreek (uluva) powder, some more curry leaves and 1 tbsp of coconut oil. Rotate the pan to mix everything well. 


6.Let the curry remains for few hours, to get all spices to steep into the fish pieces.

SERVE WITH KAPPA VEVICHATHU (MASHED TAPIOCA)/ PALAPPAM/ STEAMED RICE
ENJOY!!!

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