Oct 26, 2009

Kerala Fish Curry / Meen Curry ( with coconut paste )

Kerala Fish Curry ( with coconut paste )

Serves: 3 - 4


350 g Black Pomfret ( Aavoli ) / Seer fish (Nemmeen / Ayakkura), cleaned and cut into thick pieces ( The slicing is different for frying and fish curry . Some prefer to skin out the fish - in which case the fish should be skinned). (Marinate fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder for 1/2 hour )

15 small onions ( chuvannulli / sambar onion / shallots ) thinly sliced or 1 full onion, thinly sliced
1 - inch piece ginger, finely chopped
8 cloves garlic, finely chopped
2 green chillies, slit lengthwise
1 spring curry leaves
5 kudampuli ( kokum ) ( soak kudampuli in 1/2 cup water with 1 teaspoon salt for 1 hour )
1 1/2 teaspoon salt ( or to taste )
1 cup water (1/2 cup water to cook with kudampuli and fish pieces, remaining water for coconut paste )
2 teaspoon cooking oil

For the coconut masala / paste:

1 cup coconut (75 - 90 g), grated
8 whole red chillies ( soak whole red chillies in 1/4 cup water for 1 hour. Reserve water to grind the coconut paste)
1/4 teaspoon methi seeds ( uluva / fenugreek )
1/2 teaspoon turmeric powder

Make a smooth paste of above ingredients in a mixer. Keep aside.


Heat oil in a kadai / meen chutty ( earthen pot ). Fry sliced onions, chopped garlic, ginger, green chillies and curry leaves till golden color.

Add kudampuli along with 1/2 cup water. Mix well.

Add fish pieces and salt to taste. Arrange the fish pieces very carefully. Cover with a lid and cook on a low heat for 8 - 10 minutes. ( There will be a color change in kudampuli and fish pieces). Stirring / disturbing the fish slices during cooking is not required as the cooked fish pieces may break.

Add coconut paste and adjust the thickness with 1/2 cup water. Mix very gently/slowly with a flat spoon. Cover with a lid and cook on a low heat for 10 - 12 minutes or until done / you get a nice aroma. Serve with rice. Other accompaniments - Prawns pepper fry and fish fry / boiled tapioca.


One can add 1/2 cup of coconut milk to this preparation ( when it is done ) - which - not only reduces the spiciness / but also increases the taste. Need to adjust salt in this case. The down side is extra fat / calories.

Another variation is to make it more spicy adding more chillies for those who like very spicy fish curry.


prasu said...

lovely presentation and yummy curry dear.....

Unknown said...

Dosen't this recipe need coriander ? just a doubt ....i m going to tyr this out . looks yummy and thanks a lot