Seer Fish or Neymeen Molee
Ingredients
1. Onion - 2
2. Green chilli - 4
3. Fenugreek - a little
4. Ginger (Julienne) - 25 g
5. Garlic - 25 g
6. Curry leaf - a little
7. Coconut oil - 100 g
8. Capsicum - 1
9. Salt - to taste
10. Lemon - 4
11. Coconut milk - 1/2 litre
12. Turmeric powder - 1 tsp
13. Seer fish (Neymeen) - 1 kg
14. Rice flour - a little
1. Onion - 2
2. Green chilli - 4
3. Fenugreek - a little
4. Ginger (Julienne) - 25 g
5. Garlic - 25 g
6. Curry leaf - a little
7. Coconut oil - 100 g
8. Capsicum - 1
9. Salt - to taste
10. Lemon - 4
11. Coconut milk - 1/2 litre
12. Turmeric powder - 1 tsp
13. Seer fish (Neymeen) - 1 kg
14. Rice flour - a little
Method of preparation
Heat oil in kadai and put the fenugreek seed. After the fenugreek seed get browned add onion rings, ginger, garlic, curry leaf and green chilli. Saute for some time. Add little flour to make the gravy thickened. Add turmeric powder, fish, lime juice and little coconut milk, allow to cook the fish with some water.
Heat oil in kadai and put the fenugreek seed. After the fenugreek seed get browned add onion rings, ginger, garlic, curry leaf and green chilli. Saute for some time. Add little flour to make the gravy thickened. Add turmeric powder, fish, lime juice and little coconut milk, allow to cook the fish with some water.
Finally put the sliced tomato and capsicum rings and finish it with the rest of coconut milk.
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