Matar ( ootti) Manipuri style, coconut fish curry
Matar Manipuri style coconut fish curry is a traditional dish made by simmering fish with coconut milk, peas, and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish (cleaned and cut into pieces) | 800 | Grams |
| Coconut Milk (thick) | 400 | Milliliters |
| Green Peas (fresh or frozen) | 200 | Grams |
| Onion (medium, finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 3 | Count |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 200 | Milliliters |
Instructions
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.
- Add green chilies, coriander powder, cumin powder, and turmeric powder. Stir well.
- Add fish pieces and sauté for 5 minutes until slightly cooked.
- Pour in coconut milk and water. Stir to combine.
- Add green peas and salt. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes until fish is cooked through and flavors are well combined.
- Add curry leaves and cook for an additional 2 minutes.
- Serve hot with rice or bread.
Prep
- Thaw fish if using frozen
- Soak green peas if using dried
Kitchen equipment
GraterSpice Grinder