I never knew a dish called “meen thoran” existed, till I was duly informed by my BFF during one of our chats. You know how women are… we should be asking a mandatory question, “What is special for lunch/ dinner?” 😉 Even if you don’t make anything special, you would love to make it sound special. Hehe… On a weekend, while chatting to her, she mentioned that for lunch, she had made fish curry and this to go with rice. Talking about this friend, I always wonder how Allah puts people into your life. We went separate ways after Grade 10, albeit a little sour note. I went on to study here, while she got married immediately after Grade 11, which is something very usual among our community, though it is on the decline now. She now stays in Oman and is blessed with 7 beautiful kids, MaShaAllah… 🙂 Even though we kept in touch with each other through letters, we could never meet up. Oman is hardly 700 kms away from here and getting into the country is a cake walk, but we planned and planned but nothing happened. She even came down with her whole family when Azza was just born but as per will, we never could meet. Finally, we met after almost 16 years, on the exact day my life came tumbling down in front of my eyes. 🙂 She was my rock from then on, advising me, calming me down and Alhamdulillah, when I think about the timing of our meeting, I cannot thank Him enough! May Allah preserve our friendship till the end and in the Aakhirah as well, InShaAllah… 🙂
Coming back to the meen thoran, it means nothing but fish scramble. Fish fried, smashed and sauteed into a bed of onion and some spices… I really don’t know if there is anything like this in the Malabar side but she told me that it was something common that they make. I make this once in a while as dinner, since this is easy, delicious and filling too. I normally use king fish, but you can use any fleshy fish, and even frozen fish fillet, though I would always vouch for fresh fish for the full taste… Thank you BFF for giving this keeper of a recipe… 🙂
Posted previously on this day:
2014: Pomegranate Juice
- 4 thick slices fish (I used kingfish)
- Salt and pepper to taste
- 1 tbsp (use more as required) coconut oil
- 1 tsp mustard seeds
- 1 tsp ginger-garlic paste
- 1 sprig curry leaves
- ½ cup shallots (cheriyulli), peeled and chopped
- 2 green chillies, slit
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala powder
- 4 tbsp grated coconut
- Wash the fish well. Season with salt and pepper.
- Shallow fry both the sides of the fish till done. Drain. Remove the thorns and smash the fish completely.
- In the same oil (add more if required), splutter the mustard seeds. Add the ginger garlic paste and curry leaves and saute till raw smell is gone.
- Add the shallots and green chillies. Saute till wilted.
- Add the spice powders and saute for a minute.
- Add in the smashed fish and coconut and give it a nice toss. Simmer for around 5 minutes. Adjust seasoning.
- Serve warm as side for rice or along with chapathis.