King fish curry (നെന്മീൻ കറി )

Ingradients



King fish(nanmeen / aykkura/ നെന്മീൻ) - 300 gm cut into small square pieces

Shallots( ചുവന്നുള്ളി ) - 8-10 pieces

Garlic ( വെളുത്തുള്ളി ) - 4-5 pods

Ginger (ഇഞ്ചി ) - 1 big piece(1 inch)

Curry leaf ( കറി വേപ്പ് ഇല )

Mustard seed (കടുക് )- 1 tea spoon

Fenugreek seed (ഉലുവ ) - 1 tea spoon

Kudampuli (കുടംപുളി ) - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)

Coconut oil (വെളിച്ചെണ്ണ )- 1 table spoon

Chilli powder ( മുളക് പൊടി ) - 2 tea spoon

Corriandor powder ( മല്ലിപ്പൊടി )- 1/2 tea spoon

Turmeric powder (മഞ്ഞൾപ്പൊടി )- 1/4 tea spoon

Shallots, ginger, garlic & curry leaves



King fish cut into square pieces



Kudampuli

Preparation



Heat oil in a pan , splutter mustard seed & fenugreek seed. Add curry leaf and fry it. Add chopped ginger to it saute well until it become brown. Add chopped garlic to it and saute well until brown, then add chopped garlic and saute well.Lower flame and add red chilli powder, corriandor powder and turmeric powder and mix well. Add one cup hot water to it to make it a thick paste and allow the mixture to get boiled. Add 4 or 5 cup of hot water and allow it to boil.Keep this curry sauce aside .

Then keep fish pieces carefully in an order inside a meen chutty ( clay pan) or deep pan and add early prepared curry sauce to it. Add kudampuli and curry leaf too. Boil this pan for 10minutes with closed lid until the fish cooked well and become hard.

Switch off flame and keep it more time without distubing for 3 or 4 hours to get meencurry its traditional taste.

To get the actual taste of meen curry, use it on the next day after it prepared. Best to eat with kappa (tapiocca) or rice.