Monday, November 26, 2012

Meen Paalu Curry/Fish curry in coconut milk

This curry is very famous among Christians living in and around Fort Kochi. Very mildly spiced and bursting with flavor, Meen Paalu curry is often served on Christmas day and Kochiites love this. Kochiites pick thirutha/grey mullet, kanambu/red mullet or avoli/pomfret for this curry where these fishes taste best any given day. 

Fresh catch converted to Kochi style meen paalu curry

Fish - 1/2 kg (I used fresh Pranjil/long rayed silver biddy)
Onion - 1 big, thinly sliced
Ginger - 1 piece
Garlic - 4 cloves
Green chilli - 6 nos
Curry leaves
Coriander powder - 4 tbsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Coconut Oil
Coconut milk, thin - 11/2-2
Coconut milk, thick - 1/2 cup
Vinegar - 1/2 cup
Salt to taste

Wash and clean fish. Soak coriander powder, chilli powder, and turmeric powder in little water. Heat coconut oil in a munchatti, saute onion, green chillies, ginger, garlic, and curry leaves. Once it is sauteed well,
add previously soaked powders to this. When the raw smell leaves, add thin coconut milk. Now add salt, vinegar, and fish. Allow the fish to cook in low flame. When the fish is cooked and gravy starts to thicken, add thick coconut milk and switch off the stove. Meen paalu is best served with rice.



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