Ingredients

• 1/2 kg - bone less fish, cut into small pieces
• 250 gms - shallots (sambar onion)
• 4 to 6 pieces - cocum (kudampuli), soaked in 1/2 cup of water
• 5 to 6 - shallots, sliced
• 6 flakes - garlic, chopped
• 2 cup - grated coconut
• 1/2 tsp - mustard
• 1 tsp - cumin
• 1 tsp - fenugreek
• 1/2 tsp - pepper corns
• 1.5 tbsp - coriander powder
• 1 tbsp - chilli powder or to taste
• 1 tsp - turmeric powder
• 1 tbsp - jaggery, optional
• few curry leaves
• oil to deep fry
• salt to taste
• For Seasoning:
• 2 tbsp - oil
• 1 tsp - mustard
• 1 - red chilli, broken into two pieces

How to Make Meen Theeyal

• Apply salt to fish and deep fry in hot oil.
• Drain and reserve.
• Peel and cut shallots into halves.
• Heat 1/3 cup of the oil in which fish was fried. Fry shallots till light brown.
• Add curry leaves and Cocum, with the soaking water.
• Simmer for 5 minutes.
• Add the fried fish.
• Heat 2 Tbsp of oil (in which the fish was fried) in a small kadai.
• Add mustard, cumin and fenugreek and pepper.
• When these start spluttering, add shallots and garlic.
• Fry till they start turning brown. Add coconut and fry till it is golden brown.
• Add all the powders, fry for few seconds.
• Cool the fried ingredients and grind to a thick paste with a little water
• Add the ground paste to fish mixture.
• Add salt to taste and optional jaggery.
• Simmer for 3 minutes and remove from fire.
• Heat oil for seasoning. Add mustard.
• When it splutters, add fenugreek. After few seconds add red chilli.
• Fry for few seconds and add to the theeyal.