Neymeen Curry | kingfish curry recipe | Kerala style neymeen curry2020-10-23
Neymeen curry recipe – Easy to make delicious kingfish curry recipe without tomato. Kerala fish curries are very famous as it is full of flavors and serve it with any main course such as appam and rice. Here I am using kingfish also called kingfish mackerel and as its name implies this fish is a king and it has a very pleasant flavor along with thick white fillets. I have used a mud pot for making this recipe and you can use any pot as your wish. I made this curry using tamarind and you can also use gamboge (kudampuli).
There are different varieties of fish curries we make in Kerala such as Fish molee, Kudampuliyitta Mathi Curry | Sardine curry with gambogee , Mathi Pollichathu | sardine in banana leaf, Ayala Curry Recipe | How to make ayala (mackerel) curry etc. This time I am making special fish curry with kingfish. As we all know tomato is the main ingredient in fish curries, especially in Malabar side. But here in this recipe, I am not using tomato. Hope you all will like this recipe. Please try out this tasty fish curry and let me know how it turned out for you.
I have already posted some varieties of fish curries like Tuna curry with roasted coconut and drumstick,fish curry in coconut milk, sardine curry with kudampuli,mackerel curry (ayala vattichathu),ayala pollichathu,sardine in coconut milk etc… Hope you all will like these recipes.
How to make Neymeen curry
- 1/5 Kingfish/Neymeen
- 20 no of shallots
- 10 no of garlic
- 3 no of green chillies
- 1 lemon sized tamarind
- 2 strings of curry leaves
- 2 spn of kashmiri chilli power
- 1/2 spn of turmeric powder
- 1 spn of coriander powder
- 2 tbsp of coconut oil
Heat coconut oil in a mud pot. Add fenugreek leaves
Add sliced shallots and fry till golden brown.
Add crushed ginger garlic green chilies. Saute till raw smell goes off.
Reduce the flame to low and add all the spices. Fry well.
Add tamarind juice and one cup of water (Together 2 cups)
Boil in medium flame. Add salt and mix well.
Add fish pieces and cook for another five minutes on low flame. When the curry thickens, switch off the flame and serve hot.
The curry tastes more delicious for the next day.