Meen Soru - Jakob's Kitchen Restaurant Style

Meen Soru Recipe

Ingredients for fish marination
Boneless Shark fish (Sura) or Seer fish (Vanjaram) - 250 gms
Ginger & Garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp

Ingredients for rice
Seeraga samba - 1 and 1/2 cups
Onion minced - 2 nos
Tomato finely chopped - 2 nos
Garlic thinly sliced - 2 cloves
Ginger & Garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Pudina / Mint leaves chopped - 1/4 cup
Coriander leaves chopped - 1/4 cup
Curry leaves - few
Salt to taste
Cloves - 4 nos
Cardamom - 4 nos
Cinnamon stick - 2" piece
Oil - 4 tbsp
Lemon juice - 2 tsp

Fish Rice Recipe

Method
1. Boil fish until tender, drain and completely squeeze water. Mince the fish pieces with fork, marinate with ingredients given under fish marination for 15 mins.
2. Boil rice until tender, drain and mix 1 tsp oil to the cooked rice, spread rice on large plate and allow to cool.
3. Heat oil in a deep pan, add cinnamon, cardamom and cloves. Add onions, curry leaves and garlic, saute until slightly browned.
4. Add ginger & garlic paste to the pan, saute until raw smell leaves.
5. Add chopped tomatoes and saute for 2 mins until tomatoes are cooked.
6. Next add chopped mint, coriander leaves, red chilli powder, coriander powder, turmeric powder, pepper powder to the pan, saute for 2 mins.
7. Now add marinated fish mince and lemon juice to the pan, stir fry for few mins on medium heat.
8. Add cooked rice to the pan, stir well until fish mixture and rice are well mixed.
9. Serve hot with chicken gravy, salna or with raita.

Chefs tips
1. You can use any boneless fish fillets for this recipe.
2. Seeraga sambar rice has authentic Southindian flavor and aroma. Ponni raw rice or Basmati rice can be substituted instead of seeraga samba rice.

Fish Biryani

Disclaimer- this not an original recipe from Jakob's Kitchen. The recipe and idea has been adapted,  tried and tested in my kitchen to derive actual taste closely to restaurant preparation.