Pomfret fish curry – Kerala style Avoli meen curry recipe2013-01-02
- Yield : 500 gm
- Servings : 5 nos
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Kerala Style Avoli Curry – Kerala Meen Curry recipe
Pomfret/Avoli is a very delicate fish. Pomfrets are perciform fishes belonging to the family Bramidae. They are found in the Atlantic, Indian and Pacific Oceans, and the largest species, the Atlantic pomfret, Brama brama, grows up to 1 m long.
There are numerous ways to prepare fish Kerala style: stewed in coconut milk, pan fried with spices, cooked with fresh ground coconut, spiced up with coccum, raw mango or erumban puli.
You can use any fish for making this recipe. Here, I have used Pomfret which is very favorite fish for my family. If you learn this recipe, you will be an expert in making any fish recipes.
Try out at your kitchen and enjoy the taste of Kerala!!!
- Pomfret / Avoli fish - 500 gm
- Coconut Milk - 2 Cups
- Ginger – 1/2 inch piece (chopped)
- Garlic – 3 pods (chopped)
- Kashmiri red chilly powder – 2 tbsp
- Turmeric powder – 1/2 tbsp
- Green chilly – 4 nos
- Curry Leaves – 4 sprigs
- Shallots - 5 (chopped)
- Gambooge - 3 pieces
- Fenugreek seeds - 1/2 tsp
- Coconut oil - 5 tbsp
- Salt to taste
Wash and clean the fish. Cut the fish into medium pieces. Extract first milk and second milk from the coconut and keep aside. In a small bowl mix the red chilly powder, turmeric powder with a little water to form a paste.
In a deep pan heat coconut oil and add the fenugreek seeds . Next, add the curry leaves, chopped ginger, garlic, chopped shallots, green chillies and sauté for 3 minutes.
Then add the prepared masala paste, gambooge and sauté till oil separates. Add the second coconut milk and salt and bring to a boil for 5 minutes. Add the fish pieces and simmer till the fish is cooked about 10 minutes.
Pour in the first coconut milk and cook in a lower flame for 5 minutes. When the oil floats on top of the curry its done.
Remove from flame and serve hot or cold with rice.
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