Meen Theeyal – Fish Thiyal

Meen Theeyal (Fish thiyal) is fish curry with shallots and fried coconut. Theeyal is actually a style used for cooking certain vegetables.  But as this recipe shows, the style can also be used in preparing fish.

Ingredients for preparing meen theeyal

• Fish – 500gm
• Shallots chopped – 5 Nos
• Green chillies slit – 2 Nos
• Ginger chopped – 3cm piece or small
• Red chilli powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Salt – 1 tsp
• Cambodge or kudampuli torn into pieces – 3 petals

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Coconut Paste for meen thiyal

• Oil – 1 tbsp
• Fresh coconut grated – 1 medium sized
• Dry Red chillies torn into pieces -10 nos
• Curry leaves – 1 stalk
• Coriander seeds – 1 tsp
• Black pepper powder – 1 tsp
• Garlic cloves chopped – 2 nos
• Turmeric powder – 1/2 tsp

Fresh Coconut Oil – Home made curry powders – spices – Kudampili (Garcinica Cambodge) available online from NatureLoC.com

Tempering 

• Oil – 1 tbsp
• Mustards seeds – 1 tsp
• Shallots chopped – 2 nos
• Curry leaves – 1 stalk

Method of preparing fish thiyal

• Clean fish,cut into 5 cm pieces and wash
• Heat 1 tbsp oil for coconut spice paste in a frying pan and fry coconut with remaining ingredients except garlic and turmeric,till coconut turns brown.  Allow to cool,mix in garlic and turmeric,and grind to a fine paste with 1 1/2 cups water.
• Place in a pan with shallots,green chillies,ginger,spice powders,salt,cambodge (kodampuli) and 3/4 cup water,and cook over low heat for 10 minutes.
• Mix in coconut-spice paste and bring to boil over high heat.Lower heat,simmer till gravy thickens and remove from heat.
• Heat oil for tempering in a small pan and sprinkle in mustard seeds.  When they start sputtering,add remaining ingredients and fry till shallots turn brown.
• Pour contents of pan into curry,mix gently and serve

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