Fish Thilapichathu – Fish with spices, onion and tomato mixture – Kerala meen curry2012-07-04
- Yield : 350 gm
- Servings : 5
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
Matthi/Chala/Sardine is one of the best and cheapest fish available in Kerala. It is always said to be the poor man’s fish. Sardines are rich in omega-3 fatty acids. Meen/fish Thilapichathu is a popular fish curry in Kerala. I got this recipe from my mother. You can use any fish to make this curry where as I used Sardine/Matthi/Chala as it is my father’s favorite.
- Sardines/Matthi- 350 gm ( around 8 pieces)
- Onion - 2 big thinly sliced
- Green chilly - 3 or 4 thinly sliced
- Ginger - 1 small piece thinly sliced
- Curry leaves - 10 nos thinly sliced
- Tomato thinly sliced - 1 Medium size
- Turmeric powder - 1/4 tspn
- Chilly Powder - 1 tspn
- Corrander powder - 1 tspn
- Pepper powder - 1/4 tspn
- Mustard - 1/2 tspn
- Coconut Oil - 1 tbspn
- Water - 1 cup
Heat oil in a pan, add mustard and allow it to splutter.
Add thinly sliced onion,green chilly,ginger and curry leaves. Saute for 5-6 minutes till the onion mixture blend well (no need to wait till it turns brown).
Now add sliced tomato and saute for a while.
Then add turmeric,chilly,corriander and pepper powders to onion tomato mixture. Saute and mix well.
Then add the fish pieces and the required water and salt. Tilt the pan/pot so that everything is mixed well with the fish. Cover and cook.
After 10 minutes open the lid and check whether the fish is cooked. Naadan Chala curry is ready to serve. Goes well with plain rice or puttu.
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