Meen Theeyal - Fish Curry with Shallots and Fried Coconut
Ingredients
Serves: 6
Theeyal is actually a style used for cooking certain vegatables.But as this recipe shows,the style can also be used in preparing fish.
500 gms fish
5 shallots,chopped
2 green chillies,slit
3-cm piece ginger,chopped
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt
3 petals cambodge,torn into pieces
Coconut-spice paste:
1 tbsp oil
1 medium-sized,fresh coconut,grated
5 shallots,chopped
10 dry red chillies,torn into pieces
1 stalk curry leaves
1 tsp coriander seeds
1 tsp black pepper powder
2 cloves garlic,chopped
1/2 tsp turmeric powder
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds (methi)
2 shallots,chopped
1 stalk curry leaves
Method of Preparation
Heat 1 tbsp oil for coconut spice paste in a frying pan and fry coconut with remaining ingredients except garlic and turmeric,till coconut turns brown.Allow to cool,mix in garlic and turmeric,and grind to a fine paste with 1 1/2 cups water.
Clean fish,cut into 5-cm pieces and wash.
Place in a pan with shallots,green chillies,ginger,spice powders,salt,combodge and 3/4 cup water,and cook over low heat for 10 minutes.
Mix in coconut-spice paste and bring to boil over high heat.Lower heat,simmer till gravy thickens and remove from heat.
Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,add remaining ingredients and fry till shallots turn brown.
Pour contents of pan into curry,mix gently and serve.
