Kerala Fish Curry (Meen Curry) Recipe

Ingredients

• Fish pieces (any firm fish) – 500 g

• Coconut oil – 2 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 10–12

• Onion (sliced) – 2 medium

• Tomato (chopped) – 1

• Ginger garlic paste – 1 tbsp

• Green chilies – 2 (slit)

Spices

• Turmeric powder – ½ tsp

• Red chili powder – 2 tsp

• Coriander powder – 2 tsp

• Fenugreek seeds (methi) – ¼ tsp

• Salt – as needed

Sour Taste

• Tamarind pulp – 2 tbsp (or kokum)

Optional

• Coconut milk – ½ cup (for rich taste)

Prepare the Base

1. Heat coconut oil in a pan.

2. Add mustard seeds and let them crackle.

3. Add fenugreek seeds and curry leaves.

Cook Onion & Masala

1. Add sliced onions and sauté until golden.

2. Add ginger garlic paste and green chilies.

3. Cook for 2 minutes.

Add Spices

1. Add turmeric, chili powder, and coriander powder.

2. Mix well and cook for 1 minute (do not burn).

Add Tamarind Water

1. Pour tamarind pulp with 1–2 cups water.

2. Add salt and bring to a boil.

 Cook the Fish

1. Add fish pieces gently into the curry.

2. Cover and cook for 10–12 minutes on low flame.

Finish

1. Add coconut milk (optional) and simmer for 2 minutes.

2. Switch off the flame and rest for 10 minutes.

Serving Suggestion

Serve hot Kerala Fish Curry with:

• Steamed rice

• Appam

• Kerala parotta