Making ready Meen curry safely

It is crucial to prepare food safely to help cease dangerous bacteria from spreading and growing. You may take some steps to assist defend yourself and your loved ones from the spread of harmful bacteria.
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Wash your palms

Your palms can easily unfold bacteria around the kitchen and onto meals. It is vital to all the time wash your fingers totally with cleaning soap and warm water:

before beginning to put together food
after touching raw food reminiscent of meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your hands totally as properly, because wet palms spread micro organism more easily.
Maintain worktops clean

Earlier than you begin making ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you will need to wash them completely.

It's best to change dish cloths and tea towels frequently to keep away from any micro organism rising on the material.


Meen curry
Meen curry

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We hope you got benefit from reading it, now let’s go back to meen curry recipe. You can cook meen curry using 17 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Meen curry:
  1. Prepare sear fish (or any fish)
  2. Use med size onion
  3. Get thick coconut milk
  4. Provide thin coconut milk
  5. You need green chillies
  6. Provide med lemon sized tamriand soaked in warm water
  7. You need ginger garlic paste
  8. Take coriander powder
  9. Prepare turmeric powder
  10. Prepare red chilli powder
  11. Take twigs of curry leaves
  12. Provide oil
  13. Get mustard seeds
  14. You need fenugreek seeds
  15. Get all spice seeds (kabab cheeni)optional
  16. Get Salt
  17. Get garam masala
Steps to make Meen curry:
  1. Wash and clean the fish and extract coconut milk.
  2. Heat oil in a clay pot (Cheena chatti), add mustard, fenugreek and all spice seeds.
  3. Add sliced onions and saute. Add green chillies and curry leaves.
  4. Add ginger garlic paste, turmeric powder, red chilli powder,and coriander powder.
  5. Add thick and thin coconut milk and heat it over low to medium flame otherwise it'll get curdled.
  6. When it's boiling add fish along with tamriand paste. cook for 7 more minutes and add a pinch of garam masala. Serve after half an hour so flavours develop.

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