Meen Thengapaalil Vevichathu ~ Alapuzha Fish Curry with Coconut Milk
Author: 
Recipe type: Main
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500 gm king fish steaks
  • 1 cup thin coconut milk
  • ½ cup thick coconut milk
  • ¾ tsp cumin powder
  • ¾ tsp garam masala powder
  • 1 tsp coriander powder
  • TO GRIND:
  • 5 shallots
  • 2 green chillies
  • 1 sprig curry leaves
  • 1 inch peice ginger
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 2 tbsp vinegar
  • 1 small pc tamarind
  • Salt to taste
  • FOR CURRY:
  • 1 tbsp coconut oil
  • 4 shallots, sliced
  • 1 sprig curry leaves
Instructions
  1. Grind all the ingredients under the "To Grind" and toss the king fish into it. Let it marinate for an hour.
  2. In a saucepan, add the fish with all its marinade and the second coconut milk. Bring it to boil.
  3. Add the spice powders and give it a good mix. Cook on low flame, tossing occasionally till the fish is completely cooked.
  4. Add the thick coconut milk, adjust the seasoning, Only heat the mixture and switch off.
  5. Heat the coconut oil, fry the shallots till brown. Fry the curry leaves and add back to the gravy.
  6. Serve with chapathis or porottas.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/meen-thengapaalil-vevichathu-alapuzha-fish-curry-with-coconut-milk/