Kerala fish curry, also known as Meen Curry, is a popular dish from the South Indian state of Kerala. It is a tangy and spicy curry made with fish, coconut milk, and a blend of aromatic spices. Here is a recipe for Kerala fish curry:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready Time: 50 minutes
Ingredients:
- 500 grams fish (preferably firm white fish like kingfish or pomfret), cut into slices or pieces
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 sprig curry leaves
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 1 cup thick coconut milk
- Tamarind pulp (lemon-sized ball soaked in water and strained)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
For the Spice Paste:
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 4-5 dried red chilies
- 1/2 cup grated coconut
Instructions:
- In a small bowl, combine the Kashmiri red chili powder, coriander seeds, cumin seeds, dried red chilies, and grated coconut for the spice paste. Add a little water and grind them together to form a smooth paste. Set aside.
- Heat coconut oil in a large pan or kadai over medium heat.
- Add mustard seeds and fenugreek seeds to the pan. Let them splutter for a few seconds.
- Add the chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and curry leaves to the pan. Cook until the tomatoes become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well to coat the onions and spices evenly.
- Add the ground spice paste to the pan and mix well with the onions and spices. Cook for a minute to release the flavors.
- Add the tamarind pulp to the pan and mix well. Allow the mixture to come to a boil.
- Reduce the heat to low and add the fish pieces to the pan. Gently mix the fish with the curry, taking care not to break the pieces.
- Cover the pan and let the fish cook in the curry for about 10-15 minutes, or until it is cooked through and tender. Stir gently once or twice during the cooking process.
- Once the fish is cooked, pour the thick coconut milk into the pan and stir gently to incorporate it into the curry. Simmer for a few more minutes until the curry is heated through.
- Remove the pan from heat and garnish the Kerala fish curry with freshly chopped coriander leaves.
- Serve the Kerala fish curry hot with steamed rice, appam, or any Indian bread of your choice.
Note: Cooking times may vary depending on the size and type of fish pieces. Adjust the cooking time accordingly to ensure that the fish is fully cooked and tender.
This recipe serves approximately 4 people. Feel free to adjust the quantity of ingredients based on your requirements. Enjoy the tangy and spicy flavors of Kerala fish curry!
