Meen Curry (Fish Curry)
A deeply satisfying 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
- 1/2 kg King Fish
- 1 tsp Red chilly powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Coriander powder
- 6 nos Shallots — chopped (Kunjulli)
- 1 piece Ginger — chopped
- 4 Cloves Garlic — chopped
- 3 nos Green chillies — chopped
- 1/4 tsp Fenugreek seeds (Uluva)
- Curry leaves A, a few
- 4 piece Cocum Kudampuli
- 2 nos Dry red chillies
- Salt, to taste
- 1 tsp Oil
Preparation
Step 1
For preparing meen curry, wash, clean and cut the fish.
Step 2
Warm the oil in a kadai. Add fenugreek seeds, dry red chillies, shallots, ginger, garlic, green chillies and curry leaves. cook well until golden brown.
Step 3
Add chilly powder, coriander powder, turmeric powder and cook well on low heat.
Step 4
Add 1 cup water and let it boil.
Step 5
Add the washed kudampuli pieces to it.
Step 6
Add the fish pieces to it, cover it with a lid and cook well.
Step 7
Meen curry is ready. Serve hot with 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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