Thengaapaal Ozhicha Neymeen Curry (Seer fish curry with coconut milk and mangoes)

There are many traditional fish dishes of Kerala in the coastal belt with less ingredients, which are slowly fading. At a time of innovative fish dishes, old dishes mostly prepared in rural belt loss their charm as time passes by. Also fish available from sea is not fresh and tasty as before.

There are many such dishes which are traditionally bound to certain groups, community or a particular region. For instance we can make pappadam using fish. Interesting? Yes. Fish is grinded fish and mixed with gram flour and salt to prepare this pappadam. Locally available Pallikoran fish is used to make this special pappadam. Eggs of sardine fish, available at certain seasons can also be used to prepare a special dish. Steam cook fish eggs adding ginger, green chillies, curry leaves and salt. But these dishes are rarely seen nowadays.

There is one special fry dish with shark’s fat usually served for guests. Shark with green coloured eyes is chosen for this dish. Fat of this shark is cleaned and its waste is removed. Fat is cut into pieces and then melted it by heating in a pan. Saute ginger and green chillies, followed by rice flour and salt. The contents are fried well before taken from flame. Here is one more traditional fish curry loved by all.

Ingredients for Thengaapaal Ozhicha Neymeen Curry:

1. Seer fish (Neymeen) – ½ kg

2. Shallots – 2 tablespoons

    Ginger – 1 piece chopped

    Green chillies – 2, chopped lengthwise

    Curry leaves – A little

    Turmeric powder – ¼ tsp

    Chilli powder – 2.5 tsp

    Salt and coconut oil – As needed

3. Coconut – 1.5

4. Green mangoes – 2, chopped

5. Coconut oil – For tempering

6. Shallots – 2 table spoons, chopped lengthwise

    Curry leaves – A little

How to prepare Thengaapaal Ozhicha Neymeen Curry?

1. Wash fish and cut into pieces.

2. Mix together ingredients no: 2 and using hands mix it well with fish pieces.

3. Extract first and second milk from coconut.

4. Add second extract of coconut milk to chopped green mangoes and place it in flame.

5. When it boils, add fish pieces along with mixed ingredients and cook it well.

6. When water content is almost absorbed, add thick coconut milk.

7. Allow the fish curry to boil and put off the flame.

8. Heat oil and sauté shallots and curry leaves.

Add this oil to your fish curry and serve.

Courtesy: Vanitha Magazine October 15 – 31, 2013

A few more fish recipes…..