Keep on low flame till the gravy is thick. Scoop out ½ coconut from its shell and thinly slice it. Try this simple yet delicious southIndianlunch ideas with Chemeen thenga kothu
A very delicious fishcurry which serves a finecombination with. rice as a maincurry. Curry leaves. Grindcoconut, red chilli powder, coriander powder and turmeric powder to a very fine paste adding little water and keep aside
Duringlunch or dinner time, in almost all the houses a pot of fishcurry is served. InKerala, for a seafood lover, a meal is never complete without rice and a fishcurry
This was our lunch today and I happily clicked pictures to post on my blog. This curry is something I long for and she has so many varieties of fish curries that I have already posted recipes - Tamarindfishcurry, Coconutfishcurry, Mango fishcurry and today I am sharing with you a quick & easy fishcurry that does not call for any coconut
Fish thilappichathu is a traditional. Saute chopped onions, green chillies, ginger and curry leaves. Pictured - Rice, mango pickle, Ivy gourd stir fry, Pearl spot fry and curry
Saute onion, chopped ginger, garlic and curry leaves. Curry leaves. Now add fennel seeds, cardamom, cinammon stick, cloves, peppercorn and fry till coconut is golden brown
In the same fish fried oil, add the curry leaves and fry it. Curry Leaves - few. So I tried this Pomfret Fry inKerala style and got the basic recipe from here
I have used fresh Cod here, you can use Mackerel, Sardines or any that you prefer. Meen is Fishin Malayalam(A language spoken in the southern most state "Kerala" inIndia
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