Meen Semiya

Method

1. 1

   Add the dry red chili, ginger and garlic to a bowl. Pour hot water into the bowl and let the chillis steep and soften until the water cools. Transfer the solids to a blender along with a little bit of the soaking liquid and blend into a smooth but thick paste.

   Dry Red ChilliGarlicWarm WaterGinger

2. 2

   Add 3 tablespoons of the marinade to a plate along with the fish and marinate for at least 30 minutes and upto overnight. Reserve the remaining marinade and add a little water to thin it out.

   FishLemon JuiceSaltCorn Flour

3. 3

   In a hot non-stick pan, add oil followed by the marinated fish steaks. Sear on a medium high heat for 3 minutes on each side, or until deeply golden brown on both sides.

   Sunflower Oil

4. 4

   In a hot iron tawa, add oil, followed by onion, green chilli, and curry leaves. Saute for 5-6 minutes on a medium heat, or until the onions start to turn lightly golden. Then add the tomatoes and start to chop them with the spatula.

   Green ChilliCurry leavesOnionTomatoSalt

5. 5

   Add the fish marinade and cook until tha raw taste goes. Once the tomatoes become mushy, make a well in the centre and crack an egg. Let the egg set for 10 - 15 seconds before scrambling it. Tear and add the idiyappam and chunks of the fish fry. Chop and combine using the spatula, to ensure everything is evenly coated. Cook the mixture for an additional 2 minutes before garnishing with coriander leaves.

   EggsBlack Pepper PowderSunflower OilCoriander LeavesIdiyappam