Sri Lankan Fish Curry Without Coconut Milk | Meen Theeyal Recipe
Author: Rocy
Recipe type: Non-Vegetarian
Prep time:
Cook time:
Total time:
Serves: 2 People
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Ingredients
Whole fish - 2 medium size
Fenugreek seeds - ½ teaspoon
Turmeric powder - ½ teaspoon
Sugar - ¼ teaspoon
Salt - As you need
Thin tamarind juice - 200ml
Red chili flakes - 1 tablespoon
Onion - 50g to 75g
Garlic cloves - 5 or 6
Green chili - 4 or 5
Cooking oil - 3 tablespoons
Water - As you need
Instructions
Take two whole fish and clean it. Ensure all the scales are removed. Rinse well for at least 2 to 3 times. Score the fish down to the bones on both sides using a sharp knife.
Get ready with fenugreek seeds, turmeric powder, sugar, and salt.
Also, get ready with the thin tamarind juice.
Take a whole tablespoon of red chili flakes.
Slice the onions. I use small onion or shallot which gives a good taste to this dish. If it is hard to find shallots, you can use the large onion.
Slice the garlic cloves and green chilies.
Place the cooking pan on the stove and put the fishes on it. Add all the ingredients together. Add the water until the liquid level reaches half of the fish.
Switch in the flame and cook covered under medium flame for 6 to 8 minutes.
Now take off the lid and flip the fishes to the next side. Again cook covered for 6 to 8 minutes under low flame.
Taste the gravy and add salt if needed.
This is how to make the best whole Meen Theeyal Recipe in Jaffna style. Serve and enjoy this delicious Sri Lankan fish dish.
Notes
1. If you don't like spiciness, reduce the amount of red chili flakes. 2. Add tamarind juice for your sour taste. 3. Try to use the medium-sized fatty fish for this recipe.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/meen-theeyal-recipe-whole-fish-without-coconut/