Tamil Nad shares borders with Kerala and Nagercoil sits somewhere along the borders. A lot of cooking/recipes have a lot of Kerala influence to them. Although my roots go to Nagercoil I have lived most of my life outside of the place. Yet theres so much connection to home through cooking and memories. This meen curry/fish curry is a very simple fish curry. Very mildly spiced. I picked this recipe from an aunt of mine who lives enroute to Kerala. I like this curry mainly cause of its simplicity yet deliciously good flavours.
Seer fish : 500 -600 gms sliced / curry cut
Coconut : 1/2 cup about 5 tbsp
Garlic clove : 4 + 2. small or 4 large
Chilli powder : 1.5 tsp or to taste
Coriander powder : 2.5 tsp
Tamarind : Small lime sized soaked in water
Tomato : 1 medium Sliced
Curry leaves : few
Cumin : 1/2 tsp
Oil : 2tsp
Coconut oil : 1 tsp
Fenugreek seeds : 1/2 tsp
Salt : to taste
Grind the coconut with 2 garlic cloves, cumin, turmeric, coriander and chilli powders with 3 tbsp water to a smooth paste.
In a mud pot or wide pan, add 2 tsp oil add the fenugreek seeds.Do not burn the seeds as it will turn bitter.
Add the remaining garlic and the fish slices. To this add the tomatoes, tamarind and the ground paste
Cover the pan and let it cook on low heat for about 15 mins. The fish must be covered in the masala and water. Adjust water accordingly. When fish is cooked, turn off heat.
Drizzle the coconut oil.
Remove and serve with rice