Meen Peralan



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Fish – 300g ( after cleaning )

Coconut oil


Small onion ( Shallots ) – 100g

Sliced ginger – 1 tsp

Sliced garlic – 1 tsp

Curry leaves

Turmeric powder – 1/4 tsp

Chilli powder – 1 1/2 tbsp

Coriander powder – 1 tsp

Roasted fenugreek powder – 2 pinch

Tamarind pulp – 4 tbsp


Coconut milk ( medium thick ) – 1/4 cup

Water – 3 to 4 tbsp


Heat a clay pot, add oil, once it heat enough add shallots, ginger and garlic, saute it well, then add masala powders, mix well, next add tamarind juice and salt, boil it well, next add fish, after mix it well add coconut milk, boil it until it become thick, then turn off flame.

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