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I don’t know why but yes I was craving for some fish curry today and what better than some Kerala style Seer Fish Curry/Ney Meen Curry with Steamed Rice. And this recipe isn’t at all a cumbersome one atleast and helped me satiate my craving quite easily.

That subtle taste of coconut and spice makes it a perfect dish for a weekend meal with family.

Indian Curries by Paulami from The Adventures of a Home Cook

Ney Meen Curry

 

Print Recipe
Ney Meen Curry (Kerala Style Seer Fish Curry) Yum
Course Main Dish
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Soak tamarind pulp in hot water. Squeeze out the extract (or) dilute the tamarind paste in 1/2 cup hot water and keep aside.
  2. To start with you need to make a paste of shallots and curry leaves in the blender. And in another container make a spice mix of cumin seeds, red chilli and coriander seeds. Keep 2 -3 shallots for the end.
  3. In a heavy bottomed pan (preferably earthen pot), add coconut oil and temper some mustard seeds and saute this on a low flame for 20 seconds. Then add the spice mix along with tamarind pulp (depends on how sour you like your curries).
  4. Add the shallot mixture and bring the curry to a boil for 5 mins. Add the seer fish steaks/ney meen to this and allow it to boil on a low flame, under cover for 10 mins. 
  5. Then add 200ml of coconut milk to this curry for that creaminess and extra yuminess and season it with salt. Let the curry simmer on medium flame for 15 minutes.
  6. And finally garnish it with some lightly sauted shallots and curry leaves.
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