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Main Course

Kerala Style Meen Curry (Fish Curry)

A deeply satisfying kerala style meen curry (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

2 Pounds Fish king mackrel or pomphret
1 cup Coconut shreaded
1 tbsp Ginger — chopped
1 tbsp Garlic — chopped
1/2 cup Onion — chopped
Curry leaves, a few
5 tbsp Coconut oil
3 piece Kodam (Puli)
2 nos Green Chili
1 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Corriander powder
Salt, to taste
Water, to taste

Preparation

Step 1
Boil 3 cups of water in a pot.
Step 2
Add salt, turmeric powder, 1/2 tsp chiilli powder and 1/2 tsp coriander powder.
Step 3
Add the cut and cleaned fish to the boiling water and cook for about 15 minutes,until fish is well cooked.
Step 4
Turn off the heat and set aside.
Step 5
Set a pan on the stove add 1 tbsp of coconut oil and fry the shredded coconut in low flame until golden brown and grind it into a fine paste.
Step 6
In another pot (preferably earthern pot) add 4 tbsp of oil.
Step 7
Add garlic, onion,ginger, green chillil and Stir then until they turn slightly brown.
Step 8
Add remaining 1/2 tsp of chilli owder and 1/2 tsp of coriander powder to it.
Step 9
Add kodam puli to it and stir for another 5 minutes.
Step 10
To this add the fried coconut paste.
Step 11
Give it a good stir for another 5-7 minutes.
Step 12
Stir in the cooked fish along with the spiced water in which it was cooked.
Step 13
Close the lid and Let it cook for 10 minutes.
Step 14
Garnish with curry leaves and serve it hot with steamed rice.

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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Main Course

Kerala Style Meen Curry (Fish Curry)

Ingredientsfor 4 servings

2 Pounds Fish king mackrel or pomphret
1 cup Coconut shreaded
1 tbsp Ginger — chopped
1 tbsp Garlic — chopped
1/2 cup Onion — chopped
Curry leaves, a few
5 tbsp Coconut oil
3 piece Kodam (Puli)
2 nos Green Chili
1 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Corriander powder
Salt, to taste
Water, to taste

Preparation

Step 1
Boil 3 cups of water in a pot.
Step 2
Add salt, turmeric powder, 1/2 tsp chiilli powder and 1/2 tsp coriander powder.
Step 3
Add the cut and cleaned fish to the boiling water and cook for about 15 minutes,until fish is well cooked.
Step 4
Turn off the heat and set aside.
Step 5
Set a pan on the stove add 1 tbsp of coconut oil and fry the shredded coconut in low flame until golden brown and grind it into a fine paste.
Step 6
In another pot (preferably earthern pot) add 4 tbsp of oil.
Step 7
Add garlic, onion,ginger, green chillil and Stir then until they turn slightly brown.
Step 8
Add remaining 1/2 tsp of chilli owder and 1/2 tsp of coriander powder to it.
Step 9
Add kodam puli to it and stir for another 5 minutes.
Step 10
To this add the fried coconut paste.
Step 11
Give it a good stir for another 5-7 minutes.
Step 12
Stir in the cooked fish along with the spiced water in which it was cooked.
Step 13
Close the lid and Let it cook for 10 minutes.
Step 14
Garnish with curry leaves and serve it hot with steamed rice.