Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Meen Sothi

Traditional 27. Meen Sothi recipe

🧺 Ingredients

• 600g firm white fish (sardine, pomfret, or tilapia), cut into thick steaks
• 400ml thin coconut milk
• 150ml water
• 1 large onion, sliced
• 3 cloves garlic, crushed
• 1 tbsp ginger paste
• 2 medium tomatoes, quartered
• 4 green chilies, slit lengthwise
• 1 tsp turmeric powder
• 1/2 tsp fenugreek seeds
• 8-10 curry leaves
• 3 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp black pepper

👩‍🍳 How to make Meen Sothi

1. Temper base (2 mins, medium heat): Heat coconut oil, add fenugreek seeds and let pop. Add curry leaves immediately. Oil should be fragrant.
2. Sauté aromatics (3 mins, medium heat): Add crushed garlic and cook for 30 seconds until slightly golden. Add ginger paste and stir for 1 minute. Onion slices go in next; cook for 2 minutes until softened.
3. Add turmeric (1 min, medium heat): Sprinkle turmeric powder over onions and stir well. No lumps should form; color should be even throughout.
4. Build curry base (3 mins, medium heat): Add water and bring to gentle simmer. Add tomato quarters and green chilies. Simmer uncovered for 2 minutes.
5. Add coconut milk (2 mins, medium heat): Pour thin coconut milk slowly while stirring. Bring to gentle simmer, do not boil hard.
6. Final simmer (1 min, low heat): Turn off heat. Gravy should be light, creamy, not thick. Taste and adjust salt.

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