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Easy Fish Curry With Coconut Milk Recipe – Kerala style paal meen curry

2012-06-11
Kerala Style Paal Meen Curry
  • Yield: 1 Kg
  • Servings: 15
  • Prep Time: 45m
  • Cook Time: 20m
  • Ready In: 1:15 h
Ryhana

Cooking is a passion to me,..

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Even though the coconut milk spicy fish curry goes well with a variety of breads, the curry tastes amazing with boiled Palakkadan Matta Rice which is other wise known as Red Parboiled Rice.

Ingredients

  • Fish (can be any fish, but king fish & pomfret tastes very delicious) - 1 kg
  • Coconut milk taken from 1 coconut - 3 cups
  • Gambooge (Kudampuli)
  • Red chilli powder - 2 tbsp
  • Turmeric powder - 1/2 tbsp
  • Salt to taste
  • Tomato - 1 medium size cut into 6 pieces
  • Curry leaves
  • Green chilli cut into half - 4
  • For seasoning:
  • Coconut oil - 2 tbsp
  • Fenugreek seeds - 3 pinch
  • Shallots finely chopped - 6
  • Curry leaves - 6

Method

Step 1

Mix coconut milk, chilli powder and turmeric powder in a clay pot.

Step 2

Add salt to taste, sliced tomato, green chilli, curry leaves and Gambooge into coconut milk mixture and allow to boil.

Step 3

After the gravy is boiled for 5 minutes slide fish pieces to this gravy.

Step 4

Allow the fish to cook for 10 minutes. If the fish is cooked properly switch of the flame and season the curry.

Step 5

To prepare the seasoning: Heat oil in a pan and splutter the fenugreek seeds. Then sauté shallots into golden brown and add curry leaves to this.

Step 6

Add this seasoning to the curry. Delecious coconut milk fish curry is ready to serve.

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