NADAN MEEN CURRY

Preparation Method :

• Heat the oil in a deep, thick bottomed pan. Add fenugreek, garlic, ginger, onions and curry leaves. Saute for a while.
• Make a paste of the chilli powder adding a little water. Then add the chilli paste and saute.
• Add water and bring to a boil.
• Add fish and kokum. Cook, covered on low heat till fish is done.
• Add coconut milk while still on low heat. Cook for a few minutes. Take care that the coconut milk does not curdle. Take off the flame.
• Temper mustard seeds, curry leaves and broken red chillies separately in hot oil and add to fish curry.