Monday, October 13, 2008

Neymeen thengapaal curry

This fish curry is not very simple to make.But the result is worth all the efforts spent on preparing it.It goes very well with rice,chappathi and kappa.


half kg kingfish/neymeen
1 onion chopped
1 inch ginger chopped
4 center split green chilles
1 tbsp curry leaves
1 tomato
1/2 cup thick coconut milk(onnampaal)
2 cup thin coconut milk(randampaal)
4 or 5 pieces kudampuli
1 tbsp coconut oil
salt to taste

To grind:

2 cups grated coconut
1 tbsp chilly powder
1 tbsp coriander powder
1/4 tbsp tumeric powder
1/2 tbsp fennel seeds(perumjeerakam)

To temper:

4 to 6 shallots chopped
1 tbsp curry leaves
1 tbsp coconut oil


1.Add coconut oil in a pan and saute onion,ginger,green chilly and curry leaves till onion turns golden brown.
2.Add chopped tomato,kudampuli and salt and saute till tomato turns to paste.
3.Add the ground paste and add the thin coconut milk.Bring the mixture to boil.
4.Add the fish to the gravy and let it cook.
5.Add the thick coconut milk and switch off the flame.
6.Temper with fried shallots and curry leaves.


sreepriya said...

i love the neymeen thengapal curry. this is a must try by all.... its yummy n so simple to make if u have all the ingredients. it takes u back home...hmmmm.yummmmmyyyyyyyy

sheetal said...

Very tasty fish curry.Tried it this weekend.I didn't have kingfish,so used mackeral instead.Tasted great.