ney meen curry traditional style

Ney meen curry

                                               

This is one of the easiest Kerala Fish Curries I make since it doesn’t involve any roasting or grinding or shredding coconuts. The frozen fish, of course lack the flavor of the fresh Ney Meen which used to be a regular dish at our house, back in Kerala. This Meen Curry is lot more healthier than  Fish curry with coconut and goes very well with Rotis and Rice.

Fish – 10 to12 curry sized pieces

Turmeric Powder – 1/4 tsp

Lemon Juice – 1 tbsp

Kudam Puli (Fish /Malabar Tamarind) – 3 or 4 small pieces

Small Onions – 6 to 8(shallot onions-finely chopped)

Green Chillies – 4

Minced Ginger – 2 tbsp

Minced Garlic – 2 tbsp

Curry Leaves –

Fish Masala Powder – 2 tbsp

Chilly Powder – 1 tbsp

Coriander Powder – 1 tbsp

Fenugreek Powder  – 1/4 tsp

Oil – 2 tbsp

Water – as required

Salt – to taste

To Marinate

Fish Masala Powder – 1 tbsp

Ginger Garlic Paste – 1 tbsp

Red Chilly Powder – 1 tsp

Salt – to taste

Preparation:

Wash and clean the fish fillets. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the fish fillets for 5 minutes. Drain and keep aside. Prepare a marinade using the above ingredients and rub it on the fish.

Soak the tamarind pieces in a cup of warm water.

Chop the shallot onions finely. Slit the green chillies.

Heat 2 tbsp oil in a deep pan. Add the shallots and saute for a while.

Add curry leaves, green chillies, minced ginger and garlic and saute.

Add chilly powder, fish masala powder and coriander powder adding very little water, so that coarse paste of all these ingredients will mix well and give out the special aroma of meen curry .

Reduce heat and stir for 3-4 minutes until the raw smell disappears. Sprinkle 1/4 tsp fenugreek powder and stir.

Add the fish tamarind (kudam puli) pieces along with the tamarind water.

Add 2 more cups of water and little salt. Increase heat and bring it to a boil.

Reduce heat to medium and add the fish fillets along with the marinade. Cook covered for 10 minutes and uncovered for another 5 minutes mixing it occasionally.

Switch off the stove. Cover and leave the  fish curry for atleast 6-7 hours before serving. The longer the fish curry left before serving the greater the taste, as the  fish absorbs all the flavors.