Monday, November 27, 2006

Meen Curry - Fish Curry With Coconut

Sea food is everyday food in my house. As a curry, fried or in thoran/Upperi form. Also as cutlets for snacks. Kerala being a coastal region, is rich in seafood. This makes seafood a part of everyday food in the malayali kitchen.
Fish is a good source of Omega-3 fatty acids, which are essential fatty acids and is not manufactured by the human body. Here is a spicy fish curry preparation with coconut to try.


500 gm - Fish,cut into small pieces.
2 - Green chili, slit in center
1 inch piece -Ginger
2 - Big shallots
1 lime size - Tamarind
2 tbsp - Coconut oil
Salt to taste

To grind to paste

1 cup - Grated coconut
2 tsp - Red chili powder/Cayenne powder or Kashmiri Chili Powder
1/2 tsp - Turmeric powder


1 tsp - Mustard seeds
10 - curry leaves

Preparation before cooking

1 ) Extract tamarind juice from tamarind. Immerse tamarind in lukewarm water and squeeze to extract juice. Make about 1 to 1.5 cup.
2 ) Grind ingredients listed to be ground and set a side.
3 ) Dice shallots, cut ginger into small pieces and slit green chili in center.


1 ) In a pot add coconut oil, add mustard and curry leaves. Then add the cut and diced ingredients.

2 ) Add tamarind juice and the ground paste. Stir and mix well.
3 ) Add fish and salt as required. Cook to a boil.
4 ) Simmer and cook for 5 minutes and take off the stove.

Serve with rice.

This is a kerala fish curry preparation. Fish curry is prepared in different ways with different spices.

To reduce spice level use kashmiri chili powder instead of cayenne powder.


Prakash Gopan V said...

Valare nannaayittundu...
Made this for four... I finished 3 for myself... that too, in a single sitting.

Now, you may try sesame oil for a slight difference in flavor...
May be some Panch Puran would pep up the fragrance...

parvathy said...

fantastic,Excellent!!!!We all enjoyed the taste

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Pravs said...

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