Meen Thengapal curry ( King fish in Coconut milk curry)

Do not get astonished by seeing the number of ingredients in this recipe. This is one delicious fish curry you can make using least number of ingredients.
Serves 6
Prep time – 10 minutes

Any fleshy fish – 6 pieces
Turmeric pdr – 1/2 tsp
Green chillies – 4
Ginger crushed – Of one big piece 3 inch
salt to taste
coconut milk thin – 1 cup
coconut milk – thick – 1/2 cup
Curry leaves – 3 stands
tamarind juice – 1tspn
Tomato – 1 medium chopped
Oil – 2 tbsp
Preparation method
1. Marinate the fish pieces in one 1/2 tsp turmeric, salt to taste and few drops os ginger juice.Press some of the crushed ginger with ur finger to get the juice.
2. Heat the oil in a kadai/earthen pot and add crushed ginger to it. Saute for few seconds . Make sure the colour does not change to brown. Now add slit green chillies and tomato into it and saute for 1 minute.
3. Add 1/2 cup water and 1 tsp tamarind juice into it and bring to boil. Add the marinated fish pieces into the kadai now and add some salt.Cover with the lid and cook on medium flame for 2 to 3 minutes.
4. Now add thin coconut milk into the kadai and bring it to boil . Add curry leaves.Make sure the fish pieces are cooked by now..
5. Add the thick coconut milk now and immediately switch off the flame.Mix gently using circular motion of the kadai using your hands.
5. Pour some coconut oil over the dish for best results.
1 medium sized coconut will produce 2 cups of thick coconut milk. Grate the coconut and make a fine paste in the mixie using some water. Strain the ground paste through a muslin cloth or a strainer.The thickest extract is taken out first. Later on keep adding some more water to get thin milk. You can even use ready made coconut milk easily available in markets.


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