Neymeen Curry can be prepared in many ways. Fish is prepared in different ways in different parts of Kerala. Here in my blog I have already posted fish curry made in different parts of Kerala. Now this time I am posting a delicious and very easy restaurant style neymeen curry. This particular dish recipe was handed over to me by my friend sister as I have mentioned before, she is an excellent chef. I have already shared few recipes of her before too. So do try this yummy fish curry and post your feedback in comment section below. The detailed recipe with step by step cooking pictures follows.
Fish is a good source of nutritional contents like omega 3 fatty acids, protein, minerals and vitamins. This curry made in earthen pot, its spicy and tangy, I am sure you will lick your fingers again and again. I had already posted recipe for making a few types of fish curries that are commonly made in my family and in Kerala. This one is yet another kind of fish curry which can be made very easy with coconut milk. This fish curry is often serve in restaurants along with kappa/ tapioca. This is a very tasty and easy recipe that can be made in no time and the tastes terrific too. I made this fish curry using King fish/ seer fish/ neymeen, you can use any kind of fleshy fish.
Tips- The round hot green chilies/ asthram mulaku is the taste enhancer of this recipe, If you have this chilies use it. Otherwise replace it with normal green chilies. Rub the fish with salt an wash to remove the fish odour. For better taste use fresh fish than a frozen one. Use fresh coconut milk than powders.
How to Make Neymeen Curry Kerala Restaurant Style- Seer Fish Curry Recipe
Rub fish pieces with salt and wash out well. Drain out the water and set aside.
Heat a manchatti/ clay pot with oil. Add mustard seeds and fenugreek seeds, allow it to splutter.
Add onion, green chilies, curry leaves and ginger. Saute until onions turn slightly brown.
Add turmeric powder, coriander powder and red chilly powder. Maintain a low flame and saute until raw smell goes on.
Now pour thin coconut milk, salt and combine well.
Add tomato slices and tamarind pulp. Mix well and allow it to boil.
Now add the fish pieces and just swril the pot gently. Cook in a medium flame for 7-10 minutes or until the fish is cooked.
Keep the flame on low, add the thick coconut milk and swril the clay pot. Off the flame and covered at least 10 minutes rest before serving so the gravy absorbs all flavors. Add curry leaves on top.
Serve along with boiled rice, puttu, chapati etc.
Enjoy!! Happy cooking and stay healthy.