Meen Sothi

It's another traditonal recipe from our native Rameswaram. Amma used to make this with Vaval(Pomfret) or Vilai Meen. She usually makes this instead of rasam with a regular meen kulambu on special occasions. It's mild and rich.

Ingredients

Fish - 1/2 Kg
Coconut milk - 1/2 Cup thick milk + 1 cup Thin Milk
Coconut - 2 Tablespoon
Jeera - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Tomato - 1
Tamarind - Size of a blueberry
Shallots - 2
Green Chillies - 4
Mustard - 1/2 Teaspoon
Fenugreek Seeds - 1/2 Teaspoon
Oil - 1 Tablespoon
Curry leaves - Few

Method

1.Grind coconut, jeera and turmeric powder into a smooth paste.
2.Add shallots and 2 green chillies to the coconut paste and crush them together in the mixie.
3.Soak tamarind in water and take juice after sometime. Mix it together with thin coconut milk, sliced tomato, coconut paste, 2 slitted green chillies and curry leaves.
4.Heat oil in a pan and season with mustard and fenugreek seeds.
5.Add the coconut milk mixture in to the pan.
7.When it is boiling , add the fish and let it cook for 5 - 6 minutes till the fish is cooked.
8.Add the thick coconut milk and switch off the stove.
9.Serve with rice.