An authentic and basic preparation of Kerala Home-style Fish Curry
A detailed introduction story available on the Intro page ⇓.
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Meen Curry Recipe – Simple Home Style Fish Curry
Description
This Kerala Style Fish curry or ‘ Meen curry ‘ is absolutely divine! Coconut milk and gambooge (fish tamarind), are the essential ingredients to make this homestyle, simple and authentic curry. A basic and dependable recipe passed down from mother to daughter. This curry, once mastered can be diversified to meet the cook's needs.
Ingredients
Instructions
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Wash the fish well with salt and drain. I prefer to skin the steaks.
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In an earthen pot (manchatty/clay pot), add the coconut milk, chili powder, turmeric, and fish tamarind.
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Mix and heat to a simmer. Careful that it does not boil over.
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Add fish gently. Bring back to a boil and add salt.
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After 1 minute, lower the flame and cook uncovered till the fish is done and curry thickens a little. Turn off the stove.
To season:
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To a small wok or frying pan add 1 Tbsp sunflower oil or coconut oil. Add the fenugreek and allow to turn golden.
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Next add the shallots/onion, followed by the green chilly and curry leaves and saute till golden. Add to the curry. Don't stir.
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Cover and allow to sit 15-30 minutes (at least) before serving.
Note
- Do not leave the cleaned seer fish in water for too long. It tends to lose its firmness.
- Fish fillets/steaks left in the freezer for a brief period are easier to skin.
- Rub with salt and rinse the fish to remove the fishy odor and sliminess.
- Seer fish is best fresh or if you freeze them, use them up quickly as they tend to lose flavor.
- In the featured picture I have used large mild green chili.
- Key Ingredients: Fish, Coconut milk, Gambooge, spices, salt
meen curry, Kerala fish curry,
