PREPARATION

1. Heat 1 1/2 tablespoons oil in a pan, add teaspoon black peppercorns, 1 teaspoon fenugreek seeds and stir well.

2. Add 10 curry leaves, 1 teaspoon garlic paste and stir for 2 - 3 minutes.

3. Then, add 65 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 100 grams coconut and mix it well.

5. Cook until it turns golden brown in color.

6. Add 1/2 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

7. Transfer this into a blender, add 45 milliliters water and blend it into a smooth paste. Keep aside.

8. Heat 2 tablespoons oil in a skillet, add 1 teaspoon ginger, 1 teaspoon garlic, 2 green chili and stir for 2 - 3 minutes.

9. Then, add 90 grams onions and fry till translucent or until it turns golden brown in color.

10. Add 1/2 teaspoon turmeric and stir well.

11. Then, add the blended paste in it and mix it well.

12. Cook for 3 - 5 minutes on medium heat.

13. Add 1 teaspoon salt and mix it well.

14. Now, add 300 milliliters water and mix it again.

15. Bring it to a boil.

16. Add 2 tablespoons tamarind paste and mix it well.

17. Add 500 grams fish and mix it again.

18. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Again cover it with lid and cook for another 10 minutes on medium heat.

21. Open the lid and give it a nice stir.

22. Add 90 grams tomato and mix it well.

23. Cook for another 5 - 7 minutes on medium heat.

24. Remove it from heat and keep aside.

25. Heat 1 tablespoon coconut oil in a pan, add 12 curry leaves and stir well.

26. Add this tempering over the meen curry and mix it well.

27. Serve hot with rice.