Tuna in Grated coconut(Meen Peera)

Meen peera works well with small fish.But its hard to get podi meen:-)(small fish)here in US of A!...So an easy subsitute seems to be canned tuna.we can also try this using prawns.

Tuna-contents from 3 small cans (drained)

Ginger – 1/2” piece
Garlic pods – 3 nos
Green chillies – 4nos or as reqd

Grated coconut – 1/2 cup or as reqd
Turmeric powder – ½ tsp

Kudampuli – 3 – 4 nos or as reqd

Shalotts(Kunjulli) – 6 nos

Curry leaves – Plenty

Salt – As reqd

Cococnut oil – 2 tbsp

Mustard seeds-1/2 teaspoon

Preparation Method
1.Grind coconut with ginger, green chillies,shallots and garlic.

2)Mix drained tuna with the above mixture, turmeric, kudampuli, curry leaves, salt and little water. blend it well.keep it aside

3)Heat oil in a pan and splutter mustard seeds.

4)Put the tuna mixture into the pan.

5)Allow it to boil and keep it on low flame, till it gets cooked and partially dry.

6)Once cooked drizzle a little cocunut oil and take off from the flame.

Fish curry-the bong way!

From what i have read and heard from people Bengal too is land of paddy fields and rivers full of fish just like Kerala.so why not explore their fish curry.The recipe above was adapted from a recipe found on the net.This meen curry should be a welcoming change for all of us who are used to cook fish with the kudampuli.Moreover this is the first time ever that i tasted bay leaves in fish.Myself and my hubby enjoyed this.hope you like this too!

For curry

8 pieces medium King fish

1 tblsp red chilli powder

4 dry red chillies

salt to taste

1 tsp mustard paste

2 green chillies slit

2 tblsp coriander powder

1 tblsp garlic paste

1 tsp mustard seeds

2 bay leaf

2 cup onions chopped

1 tblsp ginger paste

1 tsp turmeric powder

For marination

2 tblsp lemon juice
1 tsp turmeric powder
salt to taste

Preparation:-
Marinate the fish with limejuice, turmeric powder and salt.
Keep aside for 30 minutes or else marinate it overnight.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.

Heat up remaining oil, mix in mustard seeds, ,whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off from the flame.

Source-Indian food forever