Recipe of Perfect Nellikka Meen Curry (Gooseberry Fish Curry)

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, nellikka meen curry (gooseberry fish curry). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Nellikka Meen Curry (Gooseberry Fish Curry) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Nellikka Meen Curry (Gooseberry Fish Curry) is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook nellikka meen curry (gooseberry fish curry) using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Nellikka Meen Curry (Gooseberry Fish Curry):

1. Take 250 gms King Fish - (cleaned and sliced)
2. Make ready as required coconut oil -
3. Take 1/2 tsp Fenugreek seed -
4. Make ready 1 tsp ginger sliced -
5. Get 1 tsp garlic sliced -
6. Make ready 5 nos onion small - (sliced)
7. Get 2 nos chilly green -
8. Make ready 2 curry leaves - springs
9. Take 1/2 tsp turmeric powder -
10. Take 2 tsps chilly red powder -
11. Prepare 3 tsps gooseberry - (grinded without adding water)
12. Take 1/4 cup coconut - (grinded into a paste adding little water)
13. Take as required water -
14. Get as required salt -

Steps to make Nellikka Meen Curry (Gooseberry Fish Curry):

1. Heat a pan or earthen pot (manchatty) and add oil
2. Splutter fenugreek seeds
3. Add ginger & garlic slices and saute
4. Add sliced small onion, slitted green chillies, curry leaves and saute till onion turns slight brown.
5. Add turmeric and chilly powder mixed with a tsp of water.
6. Add grinded gooseberry and saute well.
7. Add salt, fish pieces and enough water to cook the fish.Cover and cook for 15 mins.
8. Add coconut paste and allow to boil.
9. Switch off the flame and drizzle some oil on the top.
10. None

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