MEEN ILLATHA MEEN CURRY (Vegan / Vegetarian Fish Curry)
INGREDIENTS
- Coconut oil
- ½ tsp fenugreek seeds
- 1 tsp ginger
- 4–5 shallots
- ½ onion, sliced
- 2–3 green chillies
- 1–2 tomatoes, chopped
- 1 cup grated coconut
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- 2–3 tsp Shilpas Masala Mill Everyday Masala
- 2–3 shallots (for grinding)
- 2–3 tbsp tamarind juice
- Curry leaves
- Salt to taste
- Water
- ¼–½ tsp mustard seeds
- 1–2 dry red chillies, broken
INSTRUCTIONS
- Heat coconut oil in a kadhai.
- Add fenugreek seeds and ginger. Sauté for a minute.
- Add shallots and cook for 1–2 minutes.
- Add sliced onions and fry until nicely browned.
- Add green chillies, tomatoes, and salt.
- Cook until the tomatoes soften.
- Grind together the grated coconut, turmeric powder, coriander powder, Everyday Masala, a few shallots, and a little water into a smooth paste.
- Add the prepared coconut paste to the kadhai.
- Cook for 5–7 minutes.
- Add curry leaves and continue frying.
- Add hot water and tamarind juice.
- Bring the curry to a boil.
- Cover and simmer for a few minutes.
- Prepare a tempering with oil, mustard seeds, dry red chillies, shallots, and curry leaves, then pour it over the curry.
- That’s it! Your delicious Vegan Fish Curry (sans the fish) is ready.
- Serve hot with steamed rice.
SPICE LEVEL
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