Mann Chetti Meen molugu Curry

Cochin  celebrates  festival with special fish curry[seer fish-naimeen, karimeen is also used]WHEN Red chillies and coriander seeds are ground and addedto the fired shallots, ginger /garlic paste and curry leaves, fried in coconut oil, the kodam puli added to it increases the taste when cooked in a mud pot.

Serves 5-6

Ingredients:
Half of a Snapper-1 lb
Onion- 1/2 medium size, sliced
Green Chilies-8
Ginger-Garlic paste-1 tbsp
Fenugreek seeds-1 tsp
Red Chili Powder-2 tsp(use less as per taste)
Turmeric-1/2 tsp
Tamarind-lime sized ball.
Shallots-2 sliced
Coconut Oil-1-2 Tsp
Salt to taste
Curry leaves, Cilantro -one handful
Method

1)  Rinse the fish and drain well. Soak the tamarind ball in 1 cup warm water and extract the pulp.

2)  In a clay pot or any sauce pan, mix the onion sliced,green chilies sliced, ginger garlic paste, fenugreek seeds, chili powder, turmeric powder, chopped curry and cilantro leaves, salt and the tamarind water.

3)  Cover the clay pot/pan and place on high heat. Let the water in it come to a boil. Simmer for a couple of minutes and then add the fish. Cover and cook on medium heat for about 5-7 minutes. Shake to combine the fish and gravy. Adjust the salt and remove from flame.

Heat the coconut oil in a pan and fry the shallots till they turn brown. Pour over the curry. Let the curry sit for at least 10-15 minutes before serving. This goes well with rice on the first day and with anything on the consecutive days

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About Chef Ramaa shanker

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