Meen Curry

My idea of comfort food is Potato Chips as appetizer, followed by Meen (fish) Curry and Rice for main course and mangosteen for dessert. Weird, no? But if I have a never-ending supply of these (and unlimited books of course), I can survive on any deserted island till I die.

Err… while you’re at it, throw in those 5 people in my life as well :D

I love the way my Wallima (aunty) makes Meen Curry!
*drool*

I’ve lost count of the number of times I’ve called her up for the recipe. Each time, she painstaking drawls out the recipe over the phone, interrupted, of course, by my queries and dumb-ass doubts. I then make the dish and promptly misplace the piece of paper. Something I’m wont to do quite often. And the next time I want to make it, well, there’s yet another harried phone call. :D

Anyway, here’s her recipe… with some subtle changes by me to suit my palette.

You Will Need:
Salmon/ Shark (or any fish of your choice) – 1 pound
Onion – 1 big (thinly sliced)
Garlic – 4 pods (chopped fine)
Tomato – 2 (chopped)
Green chilly – 2 (slit)
Dry red chilly – 2 (broken in half)
Mustard – 1 tsp
Fenugreek – ½ tsp
Curry leaves – 2 sprigs
Tamarind – 1 gooseberry sized ball
Oil – 1 1/2 tablespoons
Salt as required

Powders:
Turmeric powder – 1tsp
Chilly powder – 2 tsp (or as per your taste)
Coriander powder – 2 tablespoons
Asafoetida – ½ tsp

Seasoning:
Oil – 1 tsp
Shallots – 8 chopped
Curry leaves – 6

Method Of Preparation:
- Soak the tamarind in ½ cup hot water
- Combine the powders and salt in a separate bowl with water to make a thick paste
- Heat the oil
- Add mustard seeds
- When they begin to pop, add the fenugreek and red chillies
- Stir for a few seconds
- Add the onions, garlic, curry leaves and green chillies
- Fry on medium flame till the onion turns golden brown
- Add the tomatoes and stir for 5 minutes
- Next, add the paste made with the powders
- Stir for 7 minutes or till the raw smell leaves
- Extract the juice from the tamarind and add
- Add 3 cups of water and bring to boil on a high flame
- Lower the flame to ‘medium’ and simmer for 15 minutes
- Add the fish and cook for another 15 minutes or till done
- Don’t stir once you’ve added the fish
- Once the fish is cooked take it off the flame
- Heat the oil for seasoning in another pan
- Fry the shallots and curry leaves till the onions are caramelized (make sure you don’t burn it)
- Switch off and pour it over the Meen Curry
- Cover for 5 minutes and then stir and serve

P.S. This tastes better on the second day. Just fyi.