Fish Thokku

Recipe for spicy fish thokku. Tamilnadu style meen thokku recipe. Recipe with step by step pictures.

I have used tuna fish for making the fish thokku today. Its called in Tamil as Soorai. சூறை மீன். Tuna is a very firm fish and is perfect for this dish as the pieces holds well together. Here is how to do the fish thokku.

First lets marinate the fish. Take a bowl and add in the red chilli powder, turmeric powder, red chilli flakes, vinegar and coconut oil. I like to use coconut oil for this recipe. Indian sesame oil (Nalla ennai) will also work. Mix all the ingredients to form a coarse paste. Note: Any kind of vinegar will work for this recipe.

Add in the washed and cleaned tuna and add it to the bowl. Mix well to combine. Let it marinate for 15-20 minutes. Set aside.

Heat coconut oil in a pan and add in the marinated fish pieces. Cook for about 3-4 minutes turning the pieces so the fish is browned on all the sides.

Remove the fish from oil and set aside on a plate.

We will use the remaining oil lying in the pan after frying the fish for making the masala. To the same pan, add in the minced ginger, minced garlic and curry leaves.

Add in the sliced onions and saute for five minutes. Add a generous teaspoon of black pepper powder. Saute for a few seconds.

Add in the chopped tomatoes to the pan.

Add a few tablespoon of water and cover the pan with a lid and let it cook for five to seven minutes on a medium flame. Covering the pan helps in cooking the tomatoes to a juicy consistency.

Once the tomatoes are cooked and the onions and tomato mixture looks dry / thokku consistency, add in the fried tuna pieces.

After adding the tuna, cover the pan and let it cook for a couple of minutes more. The tuna will absorb all the masalas.

Finally finish with a sprinkle of fresh curry leaves.

Fish thokku is ready. The best way to eat this thokku is to mix it with hot white rice and a little ghee.

For Marinating the Fish

• 250 grams tuna fish fillet
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli flakes
• 1 teaspoon plain vinegar
• 1 tablespoon coconut oil

Other Ingredients

• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 2 tablespoon minced garlic
• 2 tablespoon minced ginger
• 1/2 cup sliced onion
• 1 teaspoon black pepper powder
• 2 tomatoes, chopped
• 1 sprig curry leaves (finishing ingredient)

1. Take a bowl and add in the red chilli powder, turmeric powder, red chilli flakes, vinegar and coconut oil. I like to use coconut oil for this recipe. Indian sesame oil (Nalla ennai) will also work. Mix all the ingredients to form a coarse paste.
2. Add in the washed and cleaned tuna and add it to the bowl. Mix well to combine. Let it marinate for 15-20 minutes. Set aside.
3. Heat coconut oil in a pan and add in the marinated fish pieces. Cook for about 3-4 minutes turning the pieces so the fish is browned on all the sides.
4. Remove the fish from oil and set aside on a plate.
5. We will use the remaining oil lying in the pan after frying the fish for making the masala. To the same pan, add in the minced ginger, minced garlic and curry leaves.
6. Add in the sliced onions and saute for five minutes. Add a generous teaspoon of black pepper powder. Saute for a few seconds.
7. Add in the chopped tomatoes to the pan.
8. Add a few tablespoon of water and cover the pan with a lid and let it cook for five to seven minutes on a medium flame. Covering the pan helps in cooking the tomatoes to a juicy consistency.
9. Once the tomatoes are cooked and the onions and tomato mixture looks dry / thokku consistency, add in the fried tuna pieces.
10. After adding the tuna, cover the pan and let it cook for a couple of minutes more. The tuna will absorb all the masalas.
11. Finally finish with a sprinkle of fresh curry leaves.
12. Fish thokku is ready. The best way to eat this thokku is to mix it with hot white rice and a little ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For Marinating the Fish

• 250 grams tuna fish fillet
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli flakes
• 1 teaspoon plain vinegar
• 1 tablespoon coconut oil

Other Ingredients

• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 2 tablespoon minced garlic
• 2 tablespoon minced ginger
• 1/2 cup sliced onion
• 1 teaspoon black pepper powder
• 2 tomatoes, chopped
• 1 sprig curry leaves (finishing ingredient)

1. Take a bowl and add in the red chilli powder, turmeric powder, red chilli flakes, vinegar and coconut oil. I like to use coconut oil for this recipe. Indian sesame oil (Nalla ennai) will also work. Mix all the ingredients to form a coarse paste.
2. Add in the washed and cleaned tuna and add it to the bowl. Mix well to combine. Let it marinate for 15-20 minutes. Set aside.
3. Heat coconut oil in a pan and add in the marinated fish pieces. Cook for about 3-4 minutes turning the pieces so the fish is browned on all the sides.
4. Remove the fish from oil and set aside on a plate.
5. We will use the remaining oil lying in the pan after frying the fish for making the masala. To the same pan, add in the minced ginger, minced garlic and curry leaves.
6. Add in the sliced onions and saute for five minutes. Add a generous teaspoon of black pepper powder. Saute for a few seconds.
7. Add in the chopped tomatoes to the pan.
8. Add a few tablespoon of water and cover the pan with a lid and let it cook for five to seven minutes on a medium flame. Covering the pan helps in cooking the tomatoes to a juicy consistency.
9. Once the tomatoes are cooked and the onions and tomato mixture looks dry / thokku consistency, add in the fried tuna pieces.
10. After adding the tuna, cover the pan and let it cook for a couple of minutes more. The tuna will absorb all the masalas.
11. Finally finish with a sprinkle of fresh curry leaves.
12. Fish thokku is ready. The best way to eat this thokku is to mix it with hot white rice and a little ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/fish-thokku-meen-thokku-recipe/

Recipe for aloo gobhi matar dry preparation. Recipe with step by step pictures.

First, we will do some prep. We will marinate the veggies in some salt and then briefly air fry. Chop the cauliflower into bite size pieces and add it to a bowl. Peel the potatoes and slice them into quarter inch pieces. Add it to another bowl. Add half a teaspoon of salt to each of the bowl and mix well. Also add a few slit green chillies to the potato marinade. We will be air frying them too! Let it marinate for 30 minutes.

Now add a teaspoon of oil to the cauliflower and toss well to coat. Arrange the cauliflower in the air fryer and fry for 10-12 minutes at 180 C. Try not to crowd the fry pan and fry in batches if necessary. You can also bake them in an oven instead of an air fryer. Note: Toss the cauliflower half way so it cooks evenly.

Now lets air fry the potatoes. Drain the water from the potatoes. Add a teaspoon of oil and toss well to coat. Fry the potatoes the same way like cauliflower for 10-12 minutes. Set aside.

In the mean time, grate the tomatoes. The skin might come off. Discard the skin.

Take a heavy pan and add in some oil. Add in the minced ginger and asafoetida. Saute for a few seconds till the ginger is very aromatic.

Add in the grated tomatoes to the pan. Fry for a good 5-7 minutes till the oil seperates.

Add in the spice powders and the remaining salt.

After adding the spice powders, saute for a few seconds.

Add in quarter cup of water. Add in the veggies and the peas. Cover the pan with a lid and let it cook for 5 minutes. Sprinkle water if necessary to avoid scorching at the bottom.

Finally add in the coriander leaves and mix well. Remove the pan from heat and serve hot.

Finger licking veggies is ready. Serve the aloo gobhi matar with chapati or paratha.

• 1 head of cauliflower (around 350 - 400 grams), chopped
• 3 potatoes, sliced
• 5 - 6 green chillies
• 1 teaspoon salt + 1/2 teaspoon salt
• 1 tablespoon oil plus 2 teaspoon peanut oil to air fry
• 1 tablespoon minced ginger
• 1/2 teaspoon asafoetida
• 4 tomatoes, grated
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon amchoor powder
• 1.5 teaspoon coriander powder
• 1/2 cup fresh green peas
• 2 sprigs coriander leaves, chopped

1. First, we will do some prep. We will marinate the veggies in some salt and then briefly air fry. Chop the cauliflower into bite size pieces and add it to a bowl. Peel the potatoes and slice them into quarter inch pieces. Add it to another bowl. Add half a teaspoon of salt to each of the bowl and mix well. Also add a few slit green chillies to the potato marinade. We will be air frying them too! Let it marinate for 30 minutes.
2. Now add a teaspoon of oil to the cauliflower and toss well to coat. Arrange the cauliflower in the air fryer and fry for 10-12 minutes at 180 C. Try not to crowd the fry pan and fry in batches if necessary. You can also bake them in an oven instead of an air fryer.
3. Now lets air fry the potatoes. Drain the water from the potatoes. Add a teaspoon of oil and toss well to coat. Fry the potatoes the same way like cauliflower for 10-12 minutes. Set aside.
4. In the mean time, grate the tomatoes. The skin might come off. Discard the skin.
5. Take a heavy pan and add in some oil. Add in the minced ginger and asafoetida. Saute for a few seconds till the ginger is very aromatic.
6. Add in the grated tomatoes to the pan. Fry for a good 5-7 minutes till the oil seperates.
7. Add in the spice powders and the remaining salt. After adding the spice powders, saute for a few seconds for the spice powders to cook.
8. Add in quarter cup of water. Add in the veggies and the peas. Cover the pan with a lid and let it cook for 5 minutes. Sprinkle water if necessary to avoid scorching at the bottom.
9. Finally add in the coriander leaves and mix well. Remove the pan from heat and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: side dish
• Cuisine: North Indian