Home » Thani Nadan » Meenthala Curry


Meenthala – 1 kilo
Dried chilly roasted – 75 gram
Coriander seed roasted – 50 gram
Turmeric powder – one small spoon
Fenugreek roasted and powdered – one pinch
Mustard seed – one pinch
Kudampuli – 50 gram
Shallots – 5
Pepper – one pinch
Green chillies (slit) – 5
Curry leaves – 5 cloves
Ginger – one small piece
Coconut oil – 75 gram
Salt – as required

Method of preparation

Cut the meenthala into two and clean thoroughly. Meenthala should be cooked for more than usual than normal fish curry. Paste should be more thick. Normally more chilly is added while cooking the meenthala.
Grind the dried chilly, coriander seeds, turmeric powder, shallots, and pepper . Take a clay vessel and boil the coconut oil. Add mustard seed and when it get spluttered add the fenugreek powder. When the fenugreek get fried and starts to get the smell add the grinded paste.

Add little water into the kudampuli and squeeze out the juice and pour into the clay vessel. When the paste get heated add required salt and boil for some more time. When it gets boiled add the cooked meenthala into it. Then again allow to boil for some more time. When the curry gets boiled you will start getting good smell. At that time add the slit greenchilly, crushed ginger. Boil till the gravy get thickened. Add curry leaves and allow to boil again. When the gravy get thickened you can remove from the stove .

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