NEEYMEEN CURRY

neymeen curry

Ingredients

Ghee fish -1/2 kg

Red onion - 8 (sliced ​​lengthwise)

Green Chilli-3 (split lengthwise)

Tomato -1 (cut into 4s)

Ginger finely chopped‌ -1 tbsp

Garlic-4 cloves (cut lengthwise)

Coconut milk -2 cups

Kudampuli-4 Chula

Walnut sour-gooseberry size

Chili powder -3/4 tbsp

Coriander powder -1 tbsp

Turmeric powder -1/2 tsp

Fenugreek powder -1/4 tsp

Coconut oil -1 tbsp

Mustard -1/2 tbsp

For salt-seasoning

Curry leaves

How to cook

Peel a squash, grate it and squeeze the juice. Add the soy sauce and a pinch of salt and set aside for 15 minutes.

Heat oil in a frying pan, chop mustard seeds and add curry leaves. Add ginger and garlic and fry till the green flavor changes.

Add onion, chilli powder, coriander powder, turmeric powder, fenugreek powder and tomatoes.Add coconut milk, fish pieces and tamarind to it.

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