Monday, November 2, 2015

SOLE FISH Coconut curry / Nangu Thenga aracha curry / Maanthal thenga puli curry

SOLE FISH CURRY / KERALA FISH CURRY 

               Kerala cuisine ( a state in India) offers a multitude of both vegetarian and nonvegetarian dishes prepared using fish, meat, and poultry. Fish is included in their daily meals as it is available in plenty and is healthy too
                  Fish coconut curry is a traditional kerala fish curry which is made in earthen pots those days. It makes the dish tastier than any. Fish curry can be made in a number of ways like fish without coconut, fish with tamarind or gambooge, hot and spicy fish, fish masala and so on...These are entirely different in taste and texture.
               Today am sharing a very tasty recipe from my mom, which reminds me of my childhood. Here is the recipe for sole fish / nangu / maanthal coconut curry in kerala traditional style. Enjoy..
Feel free to drop your valuable feedback...Thank u.


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INGREDIENTS


Sole fish / Maanthal /nangu   -250 g                           
Tomato (small)       -2 nos
Green chilly          -2 nos
Coconut                - 1 cup
Small onion          -3 nos + 2 nos ( for seasoning)
Fennel seed(perumjeerakam)  -1 tsp
Turmeric powder       -1 tsp
Coriander powder     -2 tsp
Chilly powder  -2 tsp
Tamarind/puli  - smaller than lemon sized, soaked in water              Salt
Curry leaves
Oil


PREPARATION



  • In a deep bottomed pot (preferably clay pot)  add sliced tomato, green chilly, and tamarind water.
  • Then grind together coconut, small onion, fennel seed, (turmeric, coriander and chilly )powders in a half cup of water.
  • Grind to a fine paste. Pour this into the pot, add salt and mix well.
  • Now switch on the flame and cook until the raw smell goes. Stir occasionally.
  • Now you can add water according to the consistency needed (do not add more water). 
  • When it boils, add the cleaned fish and mix well.
  • Close the lid and cook for few minutes ( 5 minutes in a medium flame). When fish is done remove from flame.
  • In a separate pan heat 2 tbsp oil and fry the sliced small onion.
  • Pour it over the curry and garnish with curry leaves.
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