Meen Thoran

Ingredients

• King Fish - 250 gms
• Turmeric powder - 1/2 tsp
• Kundam puli - 4 pieces
• Salt - To taste
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Onion - 2 nos, finely chopped
• Ginger - 1/2 inch peice, finely chopped
• Garlic - 4 pods , finely chopped
• Green chillies - 2 nos, finely chopped
• Curry leaves - 2 sprigs
• Scrapped coconut - a fistful
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp

Method of  Preparation

• Boil water in a pan. Add the fish pieces along with turmeric , salt and kudum puli.
• When the fish is cooked, drain and set aside to cool. 
• When the fish has cooled, remove bones and shred the pieces.
• Meanwhile heat oil in a pan and splutter mustard seeds.
• Now add chopped onions and saute till golden brown.
• Throw in ginger, garlic, green chillies and curry leaves.
• When it turns aromatic, add the scrapped coconut. Saute till it turns light brown.
• Add chilly and coriander powder. Saute for a minute.
• Now add the shredded fish pieces.

• Check the salt and add more as per taste.
• Saute for about 1-2 minutes.
• Remove from fire and serve hot.

Kerala Style Fish Curry with Coconut / Thenga Aracha Meen Curry

 

Ingredients

• Fish - 1 Kg
• Oil - 2 tbsp
• Mustard  - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Shallots - 10 nos, sliced
• Curry Leaves - 3 sprigs 
• Ginger - 2 inch piece, chopped
• Garlic - 6 cloves, chopped
• Green Chillies - 3 nos, slit
• Red Chilly Powder - 4 tsp
• Tomato - 3 nos
• Kudam Puli (Cocum) - 4 medium pieces
• Grated Coconut - 1 cup
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp

Method of Preparation

• Clean and cut fish into small pieces. Keep aside.
• Soak cocum in 1 cup water. Set aside.
• Puree the tomatoes in a blender and keep aside.
• Grind the grated coconut, coriander and turmeric powder to a fine paste and set aside. 
• Heat oil in a mud pot (manchatti), splutter mustard and fenugreek seeds.
• Add onions, ginger, garlic and curry leaves. Saute till onions are translucent.
• Add red chilly powder and saute for a minute.
• Add tomato puree and cook until oil clears on top.
• Pour the cocum along with the water, fish pieces and salt to this.
• Bring to boil without stirring.
• Add the grounded coconut mixture, 1 cup of water and cook until fish is done.
• Switch off heat and garnish with curry leaves.

King Fish Cutlets/ Meen Cutlets

Ingredients

1. King Fish - 1 kg
2. Turmeric - 1/2 tsp
3. Pepper powder - 1/2 tsp
4. Salt - To taste

5. Potatoes - medium sized, 4

6. Onions - medium sized, 5, finely chopped
7. Curry Leaves - 4 sprigs, chopped

8. Ginger - 2 inch piece, chopped
9. Garlic - 12 pods, chopped
10. Green chillies - 8, chopped

11. Turmeric powder - 1/2 tsp
12. Chilly powder - 1 tsp
13. Coriander powder - 1 tsp

14. Coriander leaves - 1 fistful, chopped

15. Egg whites - 2
16. Bread crumbs
17. Oil to fry

Method of Preparation

1. Wash and clean the fish.
2. Boil water in a vessel, enough to cover the fish.
3. When the water boils add the cleaned fish pieces, turmeric powder , pepper powder and salt.

4. When the fish is being cooked, peel and wash the potatoes.
5. Boil them in another vessel without adding any salt. Keep aside to cool.

6. When the fish is cooked, remove from fire, drain the water and keep aside to cool.
7. When the fish has cooled, remove bones and shred into small pieces.

8. Smash the potatoes in a separate bowl.

9. Heat oil in a vessel and add the onions and curry leaves. Saute till golden brown.
10. Add the  chopped ginger, garlic and curry leaves. Saute till the raw smells goes.
11. To this mixture, add the shredded fish, chilly powder, coriander powder , turmeric powder and mix well. Saute for 5 minutes.
12. When done, add the chopped coriander leaves and mix. Add more salt if required.
13. Switch off the fire and let it cool.

14. Now mix together the potato and the fish mixture.  Check and add salt if required. 

15. Make small balls with the dough.
16. Flatten each ball , dip both sides in the egg white and then in bread crumbs covering all sides evenly.
17. Shallow fry the cutlets in oil, browning all sides equally.

18. Serve hot with curd-mint chutney.

Note : The cutlet mixture is best when refrigerated overnight and used the next day.