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Kerala fish curry recipe | Neymeen curry |നെയ്മീൻ കറി recipe

2014-11-12
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  • Yield : 1/2 kg
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Kerala fish curry recipe | Neymeen curry | നെയ്മീൻ കറി recipe

Kerala fish curry with coconut milk cooked in clay pot (Chatti) is one of the typical Kerala style fish curry. Neymeen curry is a tasty curry and a perfect combination with parboiled rice, appam, puttu, kappa etc.

“Chatti” means clay pot in Malayalam language. Cooking in clay pot adds a unique taste to the fish curry. If you do not have a clay pot, curry can be cooked in a thick bottomed vessel also.

Fish is a complete healthy food. It is packed with lots of vitamins, minerals, proteins etc. Consuming sufficient amount of fish with the food can control some serious diseases like Cancer, Alzheimer’s, and Heart diseases. It is good for bones, skin and eyes.

This fish curry is very spicy and tasty. Try it!

Kerala fish curry recipe | Neymeen curry |നെയ്മീൻ കറി recipe

Kerala fish curry recipe | Neymeen curry |നെയ്മീൻ കറി recipe

Ingredients

  • King Fish (cleaned and cut into pieces) - 1/2 kg
  • Coconut milk taken from 1 coconut grated - 3 cups
  • Big tomato chopped - 1 nos
  • Red chilli powder - 2 tbsp
  • Turmeric powder - 1/2 tbsb
  • Shallots - 10 nos
  • Gambooge (kudampuli) - 3 pieces
  • Green chilli - 4 nos
  • Curry leaves - 5 nos
  • For seasoning: Coconut oil - 3 tbsp
  • Fenugreek seeds (uluva) - 1/4 tbsp
  • Dry red chilli - 2
  • Curry leaves - 10 nos

Method

Step 1

In a mixer grinder, grind coconut milk, shallots, chilli powder, turmeric powder and salt until everything is mixed well.

Step 2

Pour this coconut milk mixture into a clay pot called Manchatti

Step 3

Add chopped gambooge (kudampuli), tomatoes, green chilli, curry leaves and allow the coconut milk mixture to boil for 2 minutes

Step 4

Then slide king fish to above the gravy and allow to cook for 10 to 15 minutes in a low flame. Then switch of the flame.

Step 5

To prepare the seasoning, heat coconut oil in a pan and first fry fenugreek seeds and then add dry red chilli. Add curry leaves and pour the seasoning to the fish gravy.

Step 6

No need to heat the curry again. Just eat it with steam rice powder (puttu), variety of breads or steamed rice. The very best combination as per myself is hot parboiled rice... Yummy .... Enjoy....

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Ryhana

Cooking is a passion to me,..

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