Ulavu Meen Curry || Sea Pike Fish Curry ||Kerala Style Traditional Method|| Ep No : 66

Sea pike fishes can grow relatively large size up to 10 to 15 kg with a length of 40 to 50 cm or even more. These are typical salt water fishes with black skin and white flesh. It's great when prepares as gravy than frying them.



 Here's the recipe of sea pike fish curry in Kerala style, which is  a best combination with hot rice and tapioca.

For that take 750 grams of sea pike fish ,washed and cut into medium size pieces.

For 750 grams of sea pike fish, the price is Indian Rupees 160/- as of November 2020.

Wash 4 pieces of Malabar Tamarind , keep on a bowl add a glass of water and a tablespoon of salt, soak for 10 minutes.

Switch on the flame and keep an earthen pot , when it's heated up add one and half tablespoon of coconut oil, keep on high flame until pot gets heat up.

When oil gets heated up, add a teaspoon of mustard seeds and a teaspoon of fenugreek seeds.

Keep on low flame and when mustard seeds and fenugreek seeds splutters add 5 chopped small onion, 6 garlic and 2 green chilies,saute them well and switch off the flame.

Add 4 tablespoon of chili powder, which is a mix of red chili and kashmiri chili .

Add quarter tablespoon of turmeric powder , mix well , add 2 glasses of water and soaked Malabar tamarind along with the salt water.

Switch on the flame and bring to boil .

When it starts boiling, add washed fish pieces.

Mix well .Add a piece of chopped ginger and 2 sticks of fresh curry leaves.

Cover and cook well on low flame.

Take a mixi jar and add 5 tablespoon of grated coconut.

Add some water and grind well.

Squeeze and take quarter glass of thick coconut milk.

After 10 minutes, fish cooked well, add thick coconut milk to it and mix well.

Keep on high flame , cover and coo for another 5 minutes.

Bring to boil, so that the oil separates from coconut oil .

When fish cooked well and the oil separated from coconut milk, its ready to take out.

Switch off the flame , add a stick of fresh curry leaves and cover with lid.

Serve after 10 minutes.

Ingredients

Sea Pike Fish - 750 Grams

Malabar Tamarind - 4 Pieces

Coconut Oil - One And Half Tablespoon

Mustard Seeds - One Teaspoon

Fenugreek Seeds - One Teaspoon

Fresh Curry Leaves - One Fistful

Chili Powder - 4 Tablespoon

Turmeric Power - Quarter Tablespoon

Water - 3 Glasses

Freshly Grated Coconut - 5 Tablespoon

Salt - As Per Taste

More Yummy Pics










Thank you


Dedicated to Mummy



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