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