Kerala Fish Curry: Kerala Neymeen Curry/ SeerFish Curry

Ingredients

Seer Fish (Neymeen) – ½ kg

Tamarind pulp water – as much required (2 small pieces mixed with water)

Red chilli powder – 1 ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 ½ tsp

Ginger cut into small pieces – a small piece (1 inch)

Garlic – 4 cloves

Green chilli - 1 no.

Coconut milk of thick and thin consistency – ¾ cup each

Small onions cut into small pieces – ½ cup

Fenugreek powder – ½ tsp

Tomato sliced as round pieces – 1 no.

Salt to taste

Curry leaves for garnishing

Oil – 1 tbsp

Method

Heat oil in a pan; add ginger, garlic, green chilli, small onion and saute well. When golden brown; add in red chilli, turmeric, and coriander, salt and fry nicely. Pour tamarind pulp and thin consistency coconut milk and let it to boil. Add salt. Put the cleaned Seer fish and cook on low flame till it gets done. Add the fenugreek powder, tomato slices and curry leaves. When completely cooked, add the thick consistency coconut milk. When it starts to boil and gravy starts to thicken, off the flame, serve hot with rice.