Thengapaal Meen Curry/Fish curry with Coconut Milk

Thengapaal Meen Curry/Fish curry with Coconut Milk

Ingredients

1. Fish  -1/2 kg
2. Shallots/Cheriya ulli -2 
3. Ginger chopped-1 tbsp
4. Garlic -4 cloves
5. Turmeric Powder-1/4 tsp
6. Chilly powder -2tbs
7. Pepper powder -1 tsp
8. Kukum star/Kudam puli -2 piece
9. Coconut milk -1/2 cup 
10. Salt to taste

For Seasoning

1. Oil -2 tbsp
2. Mustard seeds -1/2 tsp
3. Fenugreek -1/4 tsp
4. Curry leaves -1 spring
5. Shallots/Cheriya ulli -2 Finely sliced

Directions

• Clean the fish and cut into medium size pieces 
• In a pan put the fish,2 shallot sliced,ginger ,garlic ,spice powders,Kukum star/Kudam puli ,slat and few curry leaves
• Add 2 cup water and cook the fish till gravy become very thick,stir occasionally
• Then add the coconut milk and mix well
• Cook for few minutes ,don't allow the curry to boil
• Remove the fish curry from the fire 
• In a pan heat the oil and add mustard seeds ,when it pop ups add fenugreek and saute till it become brown
• Add Shallots and curry leaves and saute till it become brown
• Pour it to the fish curry and allow it cool (At least 2 hours)
• Serve with rice,tapioca etc

Tip : Cook the fish (in manchatty) in the evening and add coconut milk in the morning.It will taste very good.