Kingfish curry with gambooge in clay-pot – Ney meen chatty curry2013-01-05
- Yield : 1 kg
- Servings : 4nos
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Ney meen vatticha chatty curry (Kingfish Curry with gambooge in clay-pot) is a traditional Kerala fish recipe made with Kudam puli (Gambooge) prepared in clay pot.
Trust me, preparing the curry in clay pot will give a special flavor to your curries. But if u do not have a clay pot, don’t worry, you can make this fish curry in any available deep bottomed cooking vessel.
There is only three steps to make this spicy fish curry.
This curry is good to eat with hot steamed matta rice (parboiled rice) or various rotis/breads.
- Cleaned King Fish - 1 kg
- Kashmiri red chilli powder - 3 tbsp
- Turmeric powder - 1 tbsp
- Gambooge (Kudam Puli) - 4 pieces
- Tomato cut into 6 pieces - 1
- Green chilli - 4
- Curry leaves - 10 to 15 leaves
- Water - 1 1/2 cups
- For Seasoning:
- Coconut oil - 3 tbsp
- Curry leaves - 10 leaves
Mix all ingredients in water excluding fish and boil this.
Once boiled add fish and cook until the gravy thickens.
Once gravy thickens switch off the flame and season with coconut oil and curry leaves.
Spicy & tasty Kerala king fish curry / Nay meen vatticha chatty Curry is ready.
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