Lon Meeri | How to make Lon Meeri

By Sumiya Tariqh  |  23rd Nov 2015  |  
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  • Lon Meeri, How to make Lon Meeri
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About Lon Meeri Recipe

An authentic Mangalorean fish curry. Every household makes it differently. This is my grandma's secret recipe.

Lon Meeri is a delicious dish which is enjoyed by the people of every age group. The recipe by Sumiya Tariqh teaches how to make Lon Meeri step by step in detail. This makes it easy to cook Lon Meeri in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Lon Meeri at home. This amazing and mouthwatering Lon Meeri takes few minutes for the preparation and 20 minutes for cooking. The aroma of this Lon Meeri is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Lon Meeri is a good option for you. The flavour of Lon Meeri is palatable and you will enjoy each and every bite of this. Try this Lon Meeri and impress your family and friends.

Lon Meeri

Ingredients to make Lon Meeri

  • Fish- 250 gms preferably seer or cod cleaned and sliced
  • oil- 3 tbsp
  • coconut oi-l 1 tbsp
  • curry leaves- a handful
  • onion 1 chopped
  • salt to taste
  • tomatoes- 4 big chopped
  • red chilli garlic paste- 3 tbsp
  • water 1-2 cups

How to make Lon Meeri

  1. For the red chilli garlic paste, grind a handful of dried red chillies, preferably byadgi along with 1 full pod of garlic or around 20 cloves of garlic, 1 tsp vinegar and water to make a smooth paste.
  2. Heat a pan on medium heat. Add both oils. Once hot, add curry leaves and onions. Saute well and let it fry till its pink. Add salt to taste and the tomatoes. Mix and cook till the tomatoes are soft.
  3. Add the red chilli garlic paste and water. Mix and cook for another minute.
  4. Once the gravy looks thick and even, place the fish pieces slowly and cook for few minutes on low to medium flame, cooking it on both sides.
  5. Take off from heat.
  6. Serve it hot with plain rice or ghee rice.

My Tip:

More the tomatoes, thicker the gravy.

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