Thursday, May 21, 2009

Kettuvallam Style Neyymeen Curry

Neyymeen (King Fish) - 6 pieces
Chilly powder - 2+1/2 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 1/4 tsp
Garlic pods(big) - 3
Ginger medium size - 1 slice
Ginger-Garlic Paste - 1/2 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Kumkum Star(Kodum Puli)- 1-2 pieces (Depends on the sourness)
Pepper powder - 1/4 tsp
Oil - 6 tsp
Tomato(chopped) - 2 smallnos
Curry leaves - 10 nos

Salt - To Taste

Preparation Method

1)Soak chilly powder, coriander powder, turmeric powder and salt in a cup.

2)Heat 3 tsp of oil in a non stick pan.

3)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

4)Add onions and stir again.

5)Add garlic ,Ginger Ginger-Garlic paste and chopped tomatoes and stir , till it gets slight brown.

6)After 5-6 minutes, put the soaked chilly- Coriander paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

7)Add 3-4 cups of water, stir and boil it.

8)When it starts to boil, slip in the fish pieces along with the kumkum star.

9)After 10-15 minutes, the gravy will thicken to a dark brown color and the fish will get cooked as well .

10) Add 3 tsp of oil and rotate the pot.


11)Add curry leaves.

:- Serve the dish after garnishing with Curry Leaf Stem.

Recipe By
Kiran Mary

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