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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
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.
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