Recipe of Homemade Nellikka Meen Curry (Gooseberry Fish Curry)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, nellikka meen curry (gooseberry fish curry). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Nellikka Meen Curry (Gooseberry Fish Curry) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Nellikka Meen Curry (Gooseberry Fish Curry) is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have nellikka meen curry (gooseberry fish curry) using 14 ingredients and 10 steps. Here is how you cook it.

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

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

Instructions 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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