Seer fish curry

Neimeen Curry
                         
                      Traditionally in Kerala , fish curries are cooked in clay pans ( called "man-chatti"). It is amazing how this can change the flavor of the curry, and keeps the fish moist even with very little gravy.But here i made this curry in a non stick pan.

Ingredients:

Seer fish or neimeen– 1/2 kg, cut into medium size pieces
Fenugreek seeds – 1/4 tsp
Ginger & garlic(crushed into a fine paste) - 1 1/2 tbsp
Chopped onion – 1
Silted green chilly - 3
Tomato sliced - 1
Kashmiri chili powder –  2 tbsp
Turmeric powder – 1/2 tsp
Cocum/kudampuli – 2,3 pieces
Curry leaves - 5-6 leaves
Salt to taste
Coconut oil or oil for cooking

 

Method:


                   Soak cocum in 1/2 cup water for 10 minutes.Meanwhile heat coconut oil or oil in a curry chatti ie,earthern ware or a pan.Firstly add fenugreek seeds.Then crushed ginger garlic paste & stir for 3,4 minutes. Add sliced onion & curry leaves & silted green chillies. saute till it becomes soft. Add the turmeric powder and chilly pwdr & fry till oil starts appearing. Add tomato slices and cocum along with the water.Boil it till the tomatoes get smashed completely.Now add salt to taste and boil for 2-3 minutes.Now add fish pieces. Combine well.

           Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & the gravy is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Finally add the coconut milk(thick) and boil for a few seconds.Serve with rice,kappa,puttu...It tastes better the next day.keep in the curry chatti itelf..

Luv,
Roshu