10 secs,
later throw in the curry leaves, saute till the leaves are fried. Cool the mixture and grind to a fine paste without adding water. Reserve the paste in a bowl.
People from northern Kerala calls it Malabar fishcurry / Kozhikodan fishcurry, while those towards the Travancore region, calls it Kottayam stylefishcurry and some calls it simply Meen Mulakittath
Now days Jeera rice is very common in Indian restaurant’s menu and it goes well with creamy or […]. Share the post "Ney meenMulakittaathu/Spicy King FishCurry Kerala Style/SpicyFishCurry For Kappa/Kudampulli Etta Neymeen Mulaku Curry"
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Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides. Any type of fish- small / big variety can be used for this recipe
You can try this curry with Rohu, Catla (Katla), Viral meen (Butter fish / Murrel) etc. I do not cook FishCurry often, since my husband prefers Fish Fry
South Indian fishcurry, mostly prepared by using tomato / tamarind based, the soreness of tomato / tamarind helps to get rid of fishy smell & enhances its taste
Today’s recipe is restaurantstyle ennai kathirikkai / spicy brinjal chutney. Keep the pan on low heat, add mustard seeds after it gets spluttering, add cumin, fennel seeds, and curry leaves sauté it for a minute
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Chicken kuzhambhu Restaurantstyle. Shallots(china vengayam / small onions) – ½ cup (finely chopped). FishCurry | How to prepare fish gravy |Meen Kuzhambhu – Ingredients
Special Vessel/Equipment. Today, I am sharing restaurantstyle Spicy Mixed Vegetable Curry. A Curry that your children would love to carry even in their lunch box
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