Thega Pal Meen Curry Recipe (Fish Curry)

                          

Ingredients :-

Cat fish (Etta)  :-  ½  kg

Turmeric powder : - 1/4 tsp

Chilli powder :- 2tsp

Coriander Powder:- 1 tsp

Gampooge (Kodampuli) :- 5

Green mango :-1/2

Green Chilli :- 3 Nos(sliced)

Ginger :- small piece(peeled and sliced)

Small Onion :- 10 (sliced vertically for the curry and roundly for sauting(only 4 nos))

Tomato :- ½ (sliced)

Salt :-  as required

Fresh grated coconut  :–1

Curry Leaves :- 3tsp

Coconut oil :-  as required

Method  of  preparation :-

             Cut the fresh catfish into pieces and put aside . Keep a small pan under fire (medium fire) and then add Chilli powder ,coriander powder and turmeric powder and just heat it . Then mix it with the fish by adding little of water and put aside for 10 minutes.After 10 minutes mix it with  salt,small onion,green chillies,ginger,tomato, Gampooge (Kodampuli),green mango and 1 tsp of curry leaves and keep aside

                         

             Prepare two extracts of coconut, first with 1 cup of warm water ,second with 2 cups of warm water.Then cook the fish mixture by adding the second extract.When it gets boil, keep it under small fire for 10 minutes.Then add the first extract and keep it for 3 to 4 minutes.After that add 1 tsp of curry leaves

                            

                          Heat oil in another pan and add curry leaves and small onion (sliced roundly) and fry till it turns to brown colour .Then pour it over the curry.Remove it from fire and transfer it into a serving pot

   Now you can serve the hot  Meen curry (Fish curry)with Nadan Rice