Pallipalayam Meen Varuval Recipe, today we will see how to prepare pallipalayam style meen varuval recipe with step by step photos. This is a tamilnadu style meen varuval preparation, which is not only easy to prepare but also healthy. Serve pallipalayam meen varuval as starters / appetizer.
Use any fresh water / dam water fish with less bones for this preparation. The recipe can prepared in two ways. Either use raw fish to prepare varuval or deep fry them before using. I have followed first method to cut down calories. The main flavor of this dish comes from shallots, dry chilies and coconut bits. The same cooking method can be tried for chicken or mutton.
I have used asal koduva / original sea bass fish variety. Since we are using raw fish, it takes less than 10 minutes to cook after adding fish, so fry the masala before adding fish pieces and make sure to not stir fry too much because fish will get broken. It would be better to use boneless fish cubes for the recipe.
Some of the other fish starter recipes shared in my blog, Vanjaram Meen Varuval, Tandoori Pomfret, Amritsar Machli, Nethili Meen Thokku and Fish Finger. If you try any of my recipes, then do share your feedback with us.
Pallipalayam Meen Varuval Recipe
- 250 gm fish cubes - chopped into medium size pieces
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 dry red chilies
- 1 stick curry leaves
- ¼ cup chopped coconut bits
- ½ cup chopped shallots / sambar vengayam
- 1 tbsp ginger garlic paste
- ¼ tsp turmeric powder
- salt to taste
- 1 tsp coriander powder - optional
- 1 tbsp chopped coriander leaves
- Please check the instructions below.
How to prepare Meen Varuval
- Heat 1 tbsp oil in a pan or kadhai. Temper mustard seeds, broken red chili and curry leaves. Add chopped coconut bits and cook till it turns light brownish. Now, add shallots and cook for a while. Add turmeric powder and ginger garlic paste.
- Stir well everything and cook for 2 minutes on low flame. Now, add fish cubes, coriander powder and salt to taste. Cook it covered for 5-8 minutes till raw smell goes. Garnish with chopped coriander and serve hot.