Kerala fish curry or Meen curry can be prepared in many ways. You can try this fish curry with or without coconut milk, Coconut milk is an important ingredient we add to most of our curries. Fish is a good source of omega-3 fatty acids, proteins, vitamins and minerals and therefore form an important part of our diet. Usually kerala fish curry is prepared in open-mouthed earthenware pots which enhances its taste and also it can stored for more time. One important point to be noted is do not stir fish once it is cooked.
In this dish you can adjust the tanginess by removing the coccum pieces. Also adjust the spice level according to your taste. Now, try this recipe and you will love it…..
Ingredients
- ½ kg Fish cut into medium sized pieces
- 2 tbsp. Kashmiri chilli powder
- 1/2 tsp. Turmeric powder
- 1/8 tsp. Fenugreek powder
- ½ tsp. Mustard seeds
- 1 ½ tbsp. Ginger, crushed
- 1 ½ tbsp. Garlic, crushed
- 2 sprigs Curry leaves
- 2-3 pieces Kudampuli / Fish tamarind / coccum, soaked in water
- 1 ½ cups Water
- Salt, to taste
Method
- Heat oil in a pan/manchatti. Gently swirl the pan, to coat the sides of the pan with oil.
- Add mustard seeds and let it splutter. Add ginger, garlic and then curry leaves. You may also add 1 or 2 green chillies along with ginger and garlic, if desired.
- Sauté until it turns golden .Reduce the flame to low, add turmeric and then chilli powder, sauté for few minutes or until the masala leaves the sides of the pan.
- Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.
- Add kudampuli / tamarind and salt to taste.
- Bring it to a boil, over medium heat. Now add the fish pieces and mix well.
- Cover and cook until fish is done. Uncover and add the fenugreek powder and let it cook until the gravy turns thick. Add more curry leaves.
- Remove from heat and keep covered for at least one hour for the flavours to blend in.
- Serve with rice.
