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Meen Thengapaalil Vevichathu ~ Alapuzha Fish Curry with Coconut Milk

Course Main
Cuisine Kerala
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 500 gm king fish steaks
  • 1 cup thin coconut milk
  • 1/2 cup thick coconut milk
  • 3/4 tsp cumin powder
  • 3/4 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
  • 1/2 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

  • Grind all the ingredients under the "To Grind" and toss the king fish into it. Let it marinate for an hour.
  • In a saucepan, add the fish with all its marinade and the second coconut milk. Bring it to boil.
  • Add the spice powders and give it a good mix. Cook on low flame, tossing occasionally till the fish is completely cooked.
  • Add the thick coconut milk, adjust the seasoning, Only heat the mixture and switch off.
  • Heat the coconut oil, fry the shallots till brown. Fry the curry leaves and add back to the gravy.
  • Serve with chapathis or porottas.