Meen Curry

Kerala style fish curry made with ground coconut, coconut milk and spices. It goes well with rice.

Meen Curry
 

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Meen Curry
Kerala style fish curry made with ground coconut, coconut milk and spices. It goes well with rice.
Meen Curry
Course Non-vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Fish pieces (I used King fish)
  • Tamarind pulp to taste
  • 1/4 cup Thick coconut milk (optional)
  • Salt to taste
For Grinding
  • 2 cups Coconut grated
  • 2 numbers Shallot
  • 1 1/2 teaspoons Ginger chopped
  • 2 numbers Green chilli
  • 2 teaspoons Chilli powder
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • Water as required
For Seasoning
  • 1 teaspoon Mustard seed
  • 6 numbers Shallot sliced
  • 2 numbers Red dry chilli
  • 2 sprigs Curry leaves
Course Non-vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Fish pieces (I used King fish)
  • Tamarind pulp to taste
  • 1/4 cup Thick coconut milk (optional)
  • Salt to taste
For Grinding
  • 2 cups Coconut grated
  • 2 numbers Shallot
  • 1 1/2 teaspoons Ginger chopped
  • 2 numbers Green chilli
  • 2 teaspoons Chilli powder
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • Water as required
For Seasoning
  • 1 teaspoon Mustard seed
  • 6 numbers Shallot sliced
  • 2 numbers Red dry chilli
  • 2 sprigs Curry leaves
Meen Curry
Instructions
  1. Grind together all the ingredients listed under 'for grinding' into a smooth paste by adding enough water.
  2. Mix coconut paste, tamarind pulp, and salt. Add required amount of water and bring to boil. When it starts boiling, add fish pieces and cook till the fish pieces are done and gravy is thick. Finally, add thick coconut milk and remove from fire.
  3. Heat oil in a small pan, fry mustard seed, shallot, red dry chilly and curry leaves, add to fish curry. Serves with rice.
  4. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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