Kudampuliyita meen curry
do not add too much water.make a thick gravy. no need to refrigerate.keep it in a normal room temperature.if you want make it hot before serving.
Servings
5serving
Cook Time
20minutes
Servings
5serving
Cook Time
20minutes
Ingredients
Instructions
  1. clean coccum by using hot water and keep it aside in 1/4 cup hot water.
  2. make a fine paste of shallot ginger and garlic.
  3. mix chilly powder,kashmeeri chilly powder and turmeric powder in 1/4 cup water to form a fine paste.
  4. heat oil in curry chatty(earthen pot) add the curry leaves ,fry for few minutes then add grinded shallot, ginger and garlic.
  5. saute well till raw smell goes .add the mix of chilly ad turmeric powder.
  6. saute well till oil comes up.then add coccum with 3/4 cup hot water.
  7. add salt to taste and let it boil.
  8. once the curry starts boiling add fish pieces .cover with a lid.in a medium flame cook the fish well.occasionally swirl the pot .
  9. once the fish cooked well spread fenugreek powder to the gravy and swirl the pot.cover with a lid .
  10. serve next day with rice or kappa. so that you will get exact taste of this fish curry.
Recipe Notes

do not add too much water.make a thick gravy.

no need to refrigerate.keep it in a normal room temperature.if you want make it hot before serving.

Share this: