Barracuda fish in coconut milk / Meen Avial

Barracuda fish in coconut milk / Meen Avial

 

In this curry the barracuda fish is cooked in coconut milk, ginger and green chillies. This recipe is too good for babies.

Barracuda fish in coconut milk / Meen avial

Barracuda fish in coconut milk / Meen avial

Ingredients:

  • Barracuda fish/Meen Avial – ½ kg
  • Shallots/Small onions – 20 nos
  • Tomato – 1 no (small size)
  • Curry leaves – a string
  • Fennel seeds/Sombu – 1 tsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Cumin powder – 1 tsp
  • Ginger – 2” inch stick
  • Garlic – 10 cloves
  • Cloves – 2 nos
  • Cinnamon – a stick
  • Green chillies – 2 nos
  • Coriander leaves – a fistful
  • Salt to taste
  • Coconut milk – 250 ml
  • Coconut oil – 2 tsp

Preparation:

  • Clean and wash the fish. Cut them to medium pieces.
  • Peel and chop the onions into medium pieces.
  • Chop the tomato, slit the green chillies and then crush the garlic and ginger.
  • Heat oil in a kadai. Put mustard, fennel seeds, and cumin seeds, cloves, cinnamon and curry leaves. Wait till they crackle.
  • Put the onions, ginger, garlic and green chillies. Fry till they turn light brown colour.
  • Put turmeric powder and salt. Fry till the raw smell goes off.
  • Pour in 2 cups of water and bring it to boil.
  • Put in the fish, cover with the lid till the fish is cooked.
  • Once cooked, remove the lid and pour in the coconut milk, check for salt.
  • Put it in medium flame for 2 mins, once it starts to boil. Switch off the flame.
  • Garnish with coriander leaves and pepper powder, after 5 mins give them a stir.

Note: Do not boil the curry with coconut milk, put in medium flame once when you see the bubbles coming.

2 Responses »

Leave a Reply