Meen Theeyal

Recipe by
Total Time:
1 hour
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

Rate This Recipe
5

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.