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Side Dish

Kerala Spicy Fish Curry | Meen Curry

A deeply satisfying kerala spicy fish curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

500 g Fish pieces — cubed
3 tbsp Chilly powder
1/2 tsp Turmeric
1 Heaped Garlic — finely chopped
2 tbsp Ginger — finely chopped
3 piece Kukum star — soaked in a cup of water, kodam (puli)
Salt, to taste
1/4 tsp Fenugreek seeds Roasted and — powdered (Uluva)
2 tbsp Coconut oil

Preparation

Step 1
Warm coconut oil in a Meen chatti.
Step 2
Fry garlic and ginger, till they turn golden.
Step 3
Add chilly powder, turmeric powder and cook for 10 secs.
Step 4
Do not heat it too much. Fry till oil appears on top.
Step 5
Add 2 - 3 cups of water.
Step 6
Add kodum puli along with the water in which it was soaked.
Step 7
Add fish.
Step 8
Add salt and Stir everything together thoroughly.
Step 9
Allow it to boil and cook in low flame.
Step 10
Add fenugreek powder when the fish pieces are done.
Step 11
Stir some coconut oil into the dish and remove vessel from flame.
Step 12
Do not close with a lid during the entire preparation and after.
Step 13
Allow it to cool.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Side Dish

Kerala Spicy Fish Curry | Meen Curry

A deeply satisfying kerala spicy fish curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.