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Fish in coconut gravy or so called 'Meen Sothi' in Tamil not something unusual among Indians. Im not sure who invented this, what i know my mom used to prepare this during hot, sunny days. You will wonder why? According to her, eating curry will enhance heat in our body on sunny days,  so instead of doing fish curry, she will do 'Fish Sothi'. Im not sure how far its true?  Anyway 'Sothi' has its own unique taste with blending aromatic spices and  fragrant coconut milk. Collected from my mother's original recipe, i added few spices to avoid mild taste. Its really rewarding and not much difference from the original taste.  Any kind of  'Sothi' best prepared using earthenware (manchatti). Best served with long beans stir fry, and steam rice. Even 'Sothi' best combination with string hoppers (Idiyappam).

What you need to prepare :


  • 1 Sea bass fish cut into 5 pieces (may use fish of your preference)

  • 2 tbsp Fish curry powder

  • Water

  • 1 tsp Salt

Oil for shallow frying

Method :  Make a paste with curry powder, adequate amount of water and salt. Apply to the fish and marinate the fish for 15 minutes.  Shallow fry in hot oil until partially cooked.

Gravy :

  • 1 sliced Onions

  • 2 Green chilies slit lengthwise (spiciness up to your tolerance level)

  • 1 Tomato

  • 1 inch Ginger

  • 3 cloves Garlic

  • 2 Bird eye chilies

  • 2 tsp Cumin seeds

  • 1 tsp Fennel seeds

  • 2 tsp Black pepper corns

  • 1 tbsp Yogurt

  • 1/2 cup Thick coconut milk

  • Salt

  • 3 tsp Turmeric powder

  • 1 cup Water

  • Handful chopped Coriander Leaves

Preparation Method :

  • Grind the whole cumin, fennel and black pepper corns in dry blender into a powder. Reserve aside.

  • Grind garlic, ginger and bird-eye chilies together in a mortar to make a paste. Reserve

  • Heat oil in pan. Add sliced onions. Saute until transparent.

  • Add grind-ed garlic-ginger-chili. Stir for 2 minutes .

  • Add spices powder. Stir for another 4 minutes. Sprinkle some water if needed.

  • Add turmeric powder, tomatoes, green chilies . Stir for 5 minutes until tomatoes becomes soft and pulpy.

  • Add water and salt.  Let it simmer.

  • Add yogurt , followed by 2 tbsp coconut milk. Mix well.

  • Gently add fried fish. Make sure fish soaked well in the gravy. Let it simmer in slow heat. Cover the pan so that fish able to fully cooked.

  • Finally add thick coconut milk. Stir to mix gently. Let it simmer for 1 minute. Add salt if necessary.

  • Turn off heat. Don't let the gravy boil.

  • Garnish with chopped coriander leaves.
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1 comment:

  1. The Origin is Ceylon Tamil :) .. Thanks for the recipe. It is nice with Udang too.


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