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 fewer ingredients that are slowly fading. At a time of innovative fish dishes, old dishes mostly prepared in the rural belt lose their charm as time passes by. Also, fish available from the sea is not as fresh and tasty as before.

Many such dishes are traditionally bound to certain groups, communities, or a particular region. For instance, we can make pappadam using fish. Interesting? Yes. Fish is ground 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 during 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 fried dish with shark’s fat, usually served for guests. A shark with green coloured eyes is chosen for this dish. The fat of this shark is cleaned, and its waste is removed. Fat is cut into pieces and then melted by heating in a pan. Sauté ginger and green chillies, followed by rice flour and salt. The contents are fried well before being taken from the 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 tablespoons, chopped lengthwise

    Curry leaves – A little

How to prepare Thengaapaal Ozhicha Neymeen Curry?

1. Wash the fish and cut it into pieces.

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

3. Extract first and second milk from the coconut.

4. Add second extract of coconut milk to the chopped green mangoes and place them on the flame.

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

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

7. Allow the fish curry to boil and turn 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…..