Chuttulli Meen, This is an ancient Kerala jewish dish, its still being served in some restaurants in Kerala , this recipe was inspired by a dish i had at Paragon Restaurant in Calicut, it is easy to recognise flavours and i tried at home. Hope you will all enjoy.
- Fish Pieces 500gm
- Lime Juice 1 tbsp (fresh)
- Salt 1/2 tsp
- Coconut oil 3 tbsp
Ground Spice Mixture
- Shallots / Small Onion 8 nos
- Curry Leaves 1 sprig
- Ginger shredded
- Garlic Cloves 3 roughly chopped
- Green Chillies 3 split
- Pepper Cones few
Topping
- Shallots 8 nos
- green chilli 2 split
- Garlic 1 clove chopped
- Curry Leaves 1 sprig
- Salt
Method
Clean fish and sprinkle two tablespoon of lime juice mixed with salt and apply over the fish and set aside for about 10 minutes.
Dry roast the whole shallots, curry leaves, ginger, garlic and green chillies in a frying pan for about 7-10 minutes. The mixture should lose its moisture and have a spicy aroma. Take the pan away from the heat just before the shallots begin to colour.
Grind the spiced shallot mixture with the remaining lime juice until it becomes a coarse paste. Apply about 2 tablespoons of the paste over the fish pieces and keep aside for 10 minutes.
Heat the coconut oil in a frying pan. Fry the fish pieces. Once ready remove from the pan and keep in kitchen towel to absorb the oil.
In the same pan saute all ingredients given above under “Topping”. Once saute well put off the flame.
Serve fish pieces immediately toped with roasted onion mix.
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