Thaninaadan meen curry – Ummachi’s special

This is my home special fish curry from my  mother’s magical recipe collection. This curry has been the subject of applaud by many, infact even by those famous fish haters.Hope you too will enjoy. Do try and let me know how it turned out….

Recipe for Thaninaadan meen curry

Ingredients required

Ribbon fish/Belt fish /Vaala meen – 1 medium sized (cleaned and cut into pieces)

Oil – 1/4 cup+2 tbsp(I used coconut oil but you can oil of your choice)

Shallots/Pearl onion/ cheriya ulli – 1/2 cup

Coriander powder- 2 tbsp

Chilli powder- 2 tbsp

Turmeric powder- 1/4 tsp

Black pepper – 1 tsp

Fenugreek seeds – 1 tsp

Green chilli – 2 no.s(cut longitudinally)

Tamarind – a piece that is small lemon sized.(Soak it in a cup of water)

Ginger – a small piece

garlic – 3-4 flakes

curry leaves – 5-6 sprigs

Salt – As per taste

Tomato – 1 medium sized (sliced)

Method of Preparation

Dry roast coriander powder followed by adding chilli powder.Then add in turmeric powder and black pepper.

Saute till it becomes dark brown in colour. Now grind it to a paste adding shallots/pearl onions , garlic and ginger. Reserve this paste.

Now in an earthenware/ manchatti, heat oil . Add in fenugreek seeds and let it pop up. Now add the prepared paste to the oil and saute.

Then add tamarind water and tomato. Add salt as per requirement and finally add in fish pieces, green chillies and curry leaves.

Allow it to simmer for 15-20 minutes till a thick gravy is obtained.

Before removing from heat add 2 tbsp oil.

The delicious naadan meen curry is ready.

Happy Cooking!!!!