– Welcome to Athys Cookbook, where we bring you the best in traditional and contemporary recipes from around the world.
– Today, we’re diving into the vibrant flavors of Kerala with our aromatic and delicious Neymeen Curry, a classic fish curry that is bursting with fresh ingredients and bold spices.
– This Kerala-style fish curry is a staple in many households and is known for its rich coconut base and fiery chili kick.
– Join us as we explore the secrets to making the perfect Neymeen Curry in your own kitchen.
Ingredients:
– 1 lb Kingfish (Neymeen) fillets, cut into medium-sized pieces
– 1 cup coconut milk
– 2 tbsp coconut oil
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 1 inch ginger, minced
– 4 garlic cloves, minced
– 2 green chilies, slit
– 1 sprig curry leaves
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp coriander powder
– 1/2 tsp fenugreek seeds
– Salt to taste
– Water as needed
Recipe:
1. Heat coconut oil in a deep pan and add the fenugreek seeds. Let them sizzle for a few seconds.
2. Add the chopped onions, ginger, garlic, green chilies, and curry leaves. Saute until the onions turn golden brown.
3. Add the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the onion mixture.
4. Add the chopped tomatoes and cook until they turn mushy and the oil separates from the mixture.
5. Pour in the coconut milk and bring the curry to a gentle simmer. Add salt to taste.
6. Gently place the fish fillets into the simmering curry and cook for about 10-15 minutes, or until the fish is cooked through.
7. Garnish with fresh curry leaves and serve hot with steamed rice.
Join us on a culinary journey as we bring the flavors of Kerala to your kitchen with this Neymeen Curry recipe. Get ready to savor the rich, creamy coconut base and the bold, spicy flavors that make this dish a true classic in South Indian cuisine.