And vegetable cutlet being my favourite, which I devoured in college canteen during short break time and also I make must visit to my favourite food joints , when in Mangalore, just to savour these cutlets
Hope you will give this a try and let me know how it turns out for you. So keep the leftovers and reheat it the next day and have it, it taste so delicious
Such is my fascination for this awesome one pot meal that every time I read/see about a new variety on someone's blog/newspapers or on the internet, I know I have to give it a try
Not having ever cooked in this particular kitchen before, I wanted tomake sure that since I was going to be cooking with unfamiliar equipment for a bunch of hungry people, I wanted my entree to be something that could be quickly and easily prepared
All i did over the weekend was "sleep" but some how managed to cook my favorite Kerala Style Fish Curry/ Naadan Meen Curry/Meen Vevichathu to go with steamed rice and Tapioca(Kappa)
This is how I make this curry at home. But how much ever I try I don’t get that curry right. Tomato paste added to the curry makes the gravy very thick and the coconut oil and fenugreek seeds imparts a very authentic flavour to the curry
Today, lets see howtomake raw mango fish curry / pachamanga meen curry / ayala pacha manga curry. Fish curry with coconut and without coconut, raw mango fish curry, kudampuli meen curry (gamboge fish curry), fish pattichath, meen mulakittath (spicy fish curry), Tomatofish curry, red hot fish curry like so there are numerous collection of fish curry recipes
Ingredient's tomake a paste. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc
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