Categories
Recipe Details 
Would you like to print this recipe?
Posted byJicGeo
Posted on30, Dec 2011
Serving6-8 people
Cooking time50 minutes
Post Views1049 Views
Post Rating4.7 out of 5, from 3 votes
Ingredients
  • Neymeen - 500 Gms
  • Kashmiri Chilli Powder - 3 ½ Table spoon
  • Coriander Powder - 1 - 1 ½ Table spoon
  • Turmeric Powder - ¼ Table Spoon
  • Chopped Garlic - 8 cloves
  • Chopped Ginger - 1 medium piece
  • Green Chilli - 2 Nos
  • Kudam puli( Gambooge) - 4 small pieces
  • Mustard seeds - 1 Teaspoon
  • Curry leaves - 12 Nos
  • Coconut Oil - 4 Tablespoon
  • Salt to taste
  • Water - 1 1/2 cup
  1. Cut the fish in to medium size pieces and clean well and keep it aside.
  2. In a Meenchatty(terracotta pot), heat oil and splutter mustard seeds.
  3. Add ginger, garlic, green chilli and stir well until its raw smell disappears(till light brown color).
  4. Add red chilli powder, coriander powder, turmeric powder and salt in a low flame and mix well by adding 1/2 cup water.
  5. When it starts boil, add fish pieces, curry leaves and kudampuli. Add the remaining water.
  6. Allow the curry to boil.
  7. Cover it with a lid and cook it for about 45 minutes.
  8. Rotate the chatty in between to stir( if you use the spoon to stir, the fish pieces may break ).
  9. Allow the curry to a thick gravy. Switch off the flame.
  10. For better taste allow the curry to cool, then serve.
Kerala Neymeen / Seer Fish Curry / Aikoora Curry Rating : 4.67/5 ( 3 votes cast )

ഉടന്‍ വരുന്നു ............
Meal:    Food type: 

Comments

  • Jaiseyg

    Very nice curry !!! yummy

Featured Links

Follow us on Google+