Kerala Meen Curry Recipe

Meen Curry is really an emotion. Specially this kerala meen curry is lip smacking delicious with Kerala red rice. This fish curry is made with onions, ginger, garlic, and few whole spices and spice powders which is cooked in coconut oil. Make this the authentic way with kodampuli or use regular tamarind to create a red viscous curry sauce. Serve it with matta rice or kappa for sensual experience. Learn the way to make this Kerala fish curry recipe with step-by-step pictures and video.

Kerala Meen Curry

Coming from the coastal town of Tamilnadu, We used to have fish at the least thrice per week. Every Saturday hubby buys fish for lunch, he insists me is to make this meen kuzhambu which is our hometown recipe. After I am not within the mood for fish curry with coconut, I make this kerala style meen curry. Sometimes I even explore other fish recipes like Goan Fish Curry, Anchovies Fish Curry and my favorite Fish Curry.

About Kerala Meen Curry

Kerala Meen Curry can be know as “Meen Vevichathu” in kottayam side. It’s a spicy and delicious kottayam fish curry which is especially tamarind based and taste so delicious. This meen curry has no coconut, tomatoes, coconut milk or anything. A couple of whole spices and spice powders. However the foremost ingredient, unique sour ingredient on this recipe is a tamarind called as kokum | kudampuli. But you should utilize regular tamarind which is what I used.

This curry will taste so delicious when it’s had the following day. So be sure you allow some left to reheat the following day. This curry taste delicious with kerala matta rice, masala tapioca, or kappa puzhukku.

Watch Kerala Meen Curry Video

Meen Curry Ingredients

Fish – for fish curry you should utilize any number of fish. Normally fish with bones still intact adds flavour to the curry. But when you prefer boneless you should utilize them too.

Coconut Oil – This recipe need coconut oil for flavour and taste. So don’t skip it.

Whole Spices – fenugreek seeds and mustard seeds is added in hot oil purely for flavour.

Ginger, Garlic – crushed ginger and garlic added to the curry imparts a lot flavour.

Onions & Curry leaves – as an alternative of onions your can use finely chopped shallots. be sure it’s finely chopped so it melds into the curry.

Spice powders – the thickness for this curry comes from the spice powders added. So use good amount of kashmiri chilli powder and coriander powder. Final sprinkling of fenugreek powder and black pepper powder enhances the taste of the curry.

Tamarind – Traditionally kokum is used, but you should utilize tamarind as well.

Tamarind Vs Kudampuli

Kudampuli can be often called kodampuli, malabar tamarind, gambooge or fish tamarind. Additionally it is called as Garcinia cambogia and has numerous health advantages in them.

This number of tamarind is utilized in fish curry made in and around Kerala, mostly kottayam, malabar and kumarakom. I even have shared a recipe of meen curry using kudampuli within the blog already.

On this recipe for kerala fish curry you should utilize either tamarind or kudampuli. I even have used tamarind since it is simple to seek out by everyone.

Expert Suggestions

Selecting Fish

Fish curry may be made with wide range of fresh fish which is on the market in your home. This recipe may be customised and adapted to your preference. I even have made this recipe over 100 times now and used many number of fish, all the pieces turned out great. Listed below are some options which I can share. You should use Sardines, Seer fish, Tilapia, Salmon, Anchovies.

Which Oil to Use

I strongly recommend you to make use of coconut oil. Like most kerala recipes coconut oil gives the nutty fresh aroma to the fish curry.

Roasting Spice Powders

Since this curry doesn’t have coconut, The thickness is achieved from spice powder. So you’ve gotten to make use of good amount of the spice powder on this also roast it rather well for flavour.

Make Ahead

Like all tamarind based dishes. This curry gets much more flavourful because it stands. So make this a day upfront. Reheat the following day and serve with rice.

The best way to Make Kerala Meen Curry (Stepwise Pictures)

Tempering Spices

1)Start by soaking tamarind. I took some tamarind and soaked it in some warm water for 10 minutes. Squeezed it with my hands and extracted tamarind extract. Traditionally kokum is used, but you should utilize tamarind as well.

Heat coconut oil in a clay pot. Additionally it is called as manchatti. For authentic taste, You could have to cook this curry in claypot for best taste. But you should utilize regular kadai or pot as well.

2)Add in mustard seeds and fenugreek seeds in hot oil. Let the seeds crackle in oil.

3) Add in finely chopped garlic and ginger. Stir fry ginger and garlic for two minutes.

4)Add in curry leaves and finely chopped onions. As an alternative of onions you should utilize shallots of sambar onion.

5)Add in slit green chillies and stir fry for a minute.

6)Saute the onions till golden brown. In case you cover the pot with a lid then the onions is cooked faster.

7)Add in salt and turmeric powder.

8)Mix well. Now the onion mixture is cooked.

Roasting Spices for Meen Curry

9)Now comes the spice powders. It is advisable add a great amount of spice powders. This curry gets its thickness from the spice powders because it has no coconut or coconut milk added. So add a great amount of chilli powder. I used kashmiri chilli powder, because I can add more chilli powder without being too spicy. Add in coriander powder as well.

10)You could have to take your time to toast the spices with the onion. Roast it for at the least 5 to six minutes till the spices gets toasty and fragrant.

11)After 5 minutes of roasting, the spices looks dark in color and well toasted. This step is very important, so don’t skip it. By this time the onions will need to have turned golden brown and the spices are well roasted.

Making Fish Curry

12)Now add in tamarind extract and water. This meen curry flavour profile is spicy, tangy and salt balanced. Don’t add an excessive amount of water abruptly. Add little a time and you may at all times adjust it later.

13)Bring this curry to a full boil. Once it starts to boil, let it cook for 3 to 4 minutes on high heat. Add salt to taste and blend well.

14)Now add in your fish of alternative. You’ll be able to add any variety as you favor. here I’m using paarai meen.

15)Once fish is added in, reduce the flame and cook on low heat for five to eight minutes. This ensures the fish absorbs all of the sauce and gets cooked.

16)Fish is cooked completely and oil has separated from the curry.

Ending Touches for Meen Curry

17)Take it off the warmth, sprinkle with fenugreek seeds powder and black pepper powder. This is totally for flavour.

18)Kerala meen curry is prepared. Be certain the curry sits for few hours before serving for the flavours to meld together.

19)That is the way it looks once the curry has sit for few hours. The flavours gets a lot better because it rests. Enjoy kerala meen curry with hot rice.

More Fish Curry Recipes,

📖 Recipe Card

If you’ve gotten any questions not covered on this post and when you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

More Kerala Inspired Recipes,