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QUICK FIX

Nadan Meen Charu

(Serves 8)

Fish fillet: 750 gm

Coconut oil: to fry

Fenugreek: 5 gm

Garlic: 15 gm

Ginger: 10 gm

Green chilly: four

Sliced onion: 200 gm

Curry leaves: one gm

Red chilly paste: 200 gm

Coacum water (kodumpulli): 80 ml

Salt: 8 gm

Coconut milk: One coconut

For tempering

Mustard seed: 5 gm

Whole chilly: 2

Coconut oil: for tempering

Chef K.K. Suresh, Taj Garden Retreat, Varkala

Method

Sauté fenugreek seeds, ginger, garlic and curry leaves in a thick bottom pan. Add onion and sauté till golden brown. Add red chilly paste, salt and coacum water into the pan and boil it for 10 minutes. Put in the fish cubes and cook. Pour coconut milk at the end. Garnish with the tempering.

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