Serving size of the recipe Shappu Meen curry: 5 to 6 Ingredients to prepare Shappu Meen curry
Fish,cut into medium sized pieces – 1/2 Kg
Fenugreek seeds – 1/2 teaspoon
Mustard seeds – 1/4 teaspoon
Ginger,crushed – 2″ piece
Green chilies – 2( or to taste)
Garlic,crushed – 6 to 8 cloves
Kashmiri chili powder- 2.5 to 3 tablespoon( see notes)
Coriander powder- 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kudampuli /fish tamarind / kokum – 20 to 25 gms
Asafoetida- 1/4 teaspoon
Curry leaves – 2 sprigs
Water- as required
Coconut Oil – 1.5 tablespoon
Salt- to taste
Direction to prepare Shappu Meen curry
Better prepared in an earthernware.
Add oil in the vessel andput Mustard seeds,let it splutter completely.
Add Fenugreek and saute for few seconds
Add garlic, ginger, curry leaves and green chilies.Saute it for a while
Add Chill, Corriander and Turmeric powder and reduce the flame.
Add kudumpuli and cook until the masala turns to deep maroon colour.
Add salt and water in ti it and let it boil
Add fish in it and cook until fish is done.
Add asafoetida and coconut oil on the top and remove the vessel from the flame
Fish Curry is ready. Add some curry leaves to garnish
Note: Shappu meen curry is now a days very popular in Kerala.Earlier the toddy shops was mainly meant for toddy but now a days the toddy shops has got family rooms and families are also venturing in this new territory due to its authentic taste and a different ambience.
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