Kerala Fish Curry

Kerala fish curry
Recipe Category: Fish, Non-veg side dishes, Sea Foods
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4.3 from 17 reviews

Kerala Fish Curry / Meen Curry – without coconut

 
Prep Time
Cook Time
Ready In
Serves
4-5
Cuisine
Kerala
 
Kerala fish curry or Meen curry can be prepared in many ways. Here you can try a traditional fish curry recipe without using coconut or coconut milk. This dish is also called as toddy shop fish curry. Fish is a good source of nutritional contents like Omega-3 fatty acids, proteins, minerals and vitamins. Usually Kerala fish curry (meen curry) is prepared in open mouthed earthenware pot for better taste. It can be prepared by adding coconut or without using coconut.

Ingredients

  • Fish (any) – ½ kg
  • Kashmiri Chilli powder (കാശ്മീരി മുളകുപൊടി) – 2½ Table spoon
  • Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
  • Kukum star(കുടംപുളി) – 3 Pieces
  • Ginger (ഇഞ്ചി) – 1 Inch Piece
  • Garlic (വെളുത്തുള്ളി) – 6 Cloves
  • Shallot (ചെറിയ ഉള്ളി) – 6 Nos
  • Curry leaves (കറിവേപ്പില) – 1 Sprig
  • Fenugreek seeds (ഉലുവ) – ½ Tea Spoon
  • Mustard seeds (കടുക്) – ½ Tea Spoon
  • Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
  • Salt (ഉപ്പ്) – to taste

Method

  1. Clean the fish and keep aside.
  2. Soak kukum star in 2 cup of hot water with little salt added in it.
  3. Chop shallot, ginger and garlic finely.
  4. Kashmiri chilli powder and turmeric powder should be made as a paste adding little water.
  5. Heat 2 table spoon coconut oil in a cooking pan (recommends open mouthed earthenware pot), put mustard and fenugreek seeds. When it splutters, to this add finely chopped shallot, ginger & garlic and stir well.
  6. When it becomes golden brown, reduce the flame and put chilli and turmeric powder paste into it. Stir it well in a very low heat for few minutes (till the oil starts appearing).
  7. Add socked kukum star and water to the pan and allow to boil.
  8. When it boils put fish and add salt to taste.
  9. Reduce the flame and cook till done (it takes 10 to 15 minutes). When it is done add curry leaves and ½ table spoon coconut oil & remove from the flame after 1 minute.
  10. Kerala fish curry is ready. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

Tips

1) Don’t stir once fish is cooked.
2) Remember to spoon the Kukum star (Kudampuli) pieces out after few hours.

 

       

Copyright © 2013 - 2014 Shaan Geo. All Rights Reserved. Protected by Copyscape Online Infringement Checker

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Author:

Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

70 comments on “Kerala Fish Curry

Dear Mr. Geo,
I tried at my home. Simply tasty and delicious. One quick word; use bit more coconut oil…
Regards, Jobin.

    Jobin, thank you very much for the feedback. Adding more coconut oil will definitely makes the dish more tasty. But consuming less oil, may benefit people struggling with high cholesterol :)

I have been searching for this recipe for ages.. good to see the same.. Gonna make this yummy fish curry 2mrw or so.. thank you so much!

Found your website from Sandeep Mangalath, l will definatly try above recipe, However I have a query, is Fenugreek Seeds are available readily in market or is that something special to Kerala? Can we ignore it?

    Hi Kshama, Glad you liked it :) Fenugreek Seeds/powder are available in all supper markets. It is optional for Kerala fish curry. You can ignore it if you don’t have.

Hi Shaan, I did not try ur dish so far, yet I liked the way u presented it in ur website. Neat, clean, simple and easy to understand. The traditional dishes I had seen in my childhood had lot of mixing of various ingredients in traditional ‘arakallu’ to make what we used to call ‘arappu’. In the modern day recipes we hardly see any such process. (instead of arakallu it can be mixi in modern days). Almost all dishes (shown/seen in various media) have the same process of starting with heating oil, adding mustard seeds, shallot then adding the powders (like chilli , coriander, turmeric) then adding the main item (fish, egg, chicken etc). This is the common methodology for almost all the curry dishes. Hence the base taste remains the same. Why like this? But the dishes we get in restaurants are not so. Why like that? What is the extra things done there?

    Hi Unni, Thank you very much for taking time to share your comments here :)
    I appreciate your rational thinking. Every place has their own common ingredients and base tastes. That is why we call them Chettinadu, Mugal, Continental, Arab, Thai and so on… In my point of view, regarding restaurant preparation and homely preparation, the major difference is nothing but one is private and other is commercial. In private, the term ‘Profit’ has no role whereas in business ‘profit’ has major role.

Hello, I came through this recipe while searching for kerala recipes without coconut. Definitely it sounds tasty without coconut. As you said, coconut adds to cholesterol.. want to see more of our traditional recipes without coconut.. thanks

    Hi Sheena, I am really happy that you found what you were looking for. Most of our traditional dishes are coconut based. Anyway I will try to post some recipes without coconut. Thanks again for the feedback.

Hi….
I am really happy to see like these recipes. I am sure that it tastes good. I had this curry so many times. Because this is what the way my mom cook (fish curry).

    Hi Vincy, Thanks a lot for sharing your feedback. Happy to know that you like the recipes posted here especially the Kerala fish curry. Hope to see you here often.

Generally which fish will be good in this meen curry?

I want to try this with coconut milk. When can i add into this?

    Hi Sreekala, You can add coconut milk just before adding curry leaves (step 9) and no need to add the coconut oil (step 9) when you are adding coconut milk. Remove from the flame before it starts boiling.

One small tip. After washing the fish, rinse it with Kokkum water to eliminate all slimy stuff (ulumbu) from the fish and wash it in clean water before adding to the masala.

Best regards,
Prasanna

Hey Shaan,
Awesome curry. Very yummy n the way of narration was so simple that i could make the curry easily. Looking for more recipes…

    Hi Meera, Thank you very much for your nice words of encouragement. I will be posting more recipes soon. Hope to see you here often.

I can’t wait to make this recipe, I am making fish curry this weekend, hope will come up good like yours. Wish me luck.

I have been searching for this recipe. I used to make fish curry almost same as mentioned. But now very clear about what exactly to do. Thank you dear!

What can you substitute kokum with?

    Hi Tasneem, For the authentic taste of kerala fish curry, I strongly recommend you to use kokum. But you can replace it with tomato or tamarind.

I tried this recipe and it turned out really well…. I added raw mango pieces as well… It increased the sour taste of the curry and it really complimented it.. very good recipe.. keep posting more simple recipes… :)

    Hi Ambili, Thanks for taking time to share your feedback. Great to know that fish curry worked out well for you by adding raw mango. Hope you will try other recipes too. Happy cooking :)

I tried, this is superb. Thanks a lot. I think if we make Garlic paste little more quantity then the Curry will be more thicker.

I am going to try this curry which I had been searching for. The methodology presented is simple.

Excellent recipe Shaan. I was hunting for a recipe like this. A bit spicy, but i guess if you add half tsp of dhaniya powder it’ll be fine. My husband & kids enjoyed it. Thanks a lot.

Thnks for recipes…. m going to try..

What kind of fish we can use in this curry? Please don’t say all kind of fish. I need some names. I am a beginner in cooking.

Hi Shaan, Really happy to go through your site. You are doing a good job by providing simple and easy method to cook delicious Kerala food. I will definitely try a few and update the feedback.

Dear l am from karachi. I want a recipe of orotti with fish. l like kerala food.

    Saleem, I am glad that you love Kerala dishes. I will try to include the orotti recipe soon. Hope you will try other Kerala dishes listed here.

Hai Shaan, Am from Bangalore. I tried this fish curry it was soo tasty.. Thank you so much for the recipe.

I have been trying few recipes of fish curry without coconut. I will definitely try this as its not too complicated and sounds delicious. I will post my feedback later.

Going to make this one…!! :) very precise description…!! thanks a lot!

    You are welcome Angitha. Hope you will share the experience. Happy cooking :)

I normally use coconut for my fish curry. I tried this for the first time and it came out perfect. Thank you for keeping all the recipes simple and easy to understand. Keep up the good work!!!

    Rima, Good to hear that the fish curry came out well for you. Thank you very much for your kind words of encouragement, appreciate it very much :)

Hi Geo, Thanks for your above recipe. We are from Trichur and we never make fish curry like this, we add coconut paste or milk to our curries. Believe me, I tried your recipe and all of us liked it.

    Sibin, Thanks a lot for sharing your feedback. Glad you all liked it. This is actually a toddy shop fish curry. People from Kottayam area also follow is method usually.

Hello & thank you for your recipes, I am not sure what kokum is, can I use tamarind instead???

    You are welcome Rita. You can use raw mango or tamarind as an alternative to kokum star. But kokum tastes better for this particular preparation.

Hi Mr Geo, Very Interesting Recipe I will try this today. I hope it will taste well. Thanks, Anyway I am from Philippines married to Keralite, I really love cooking as well and learned variety of south Indian recipe and willing to learn more.

    Sarah, Thanks for finding time to share your feedback. Glad to know that you love cooking very much. Hope you will try more Indian recipes from this website and see you here often.

Hello Shan, tried this simple and tasty fish curry. Thanks for the recipe. Instead of pouring hot water to the kokum and then to curry I directly put the kokum to the curry while boiling. Will there be any difference in taste if put as you mentioned?

    Suma, Thanks for trying this fish curry recipe and also for the feedback. In either way, there won’t be any significant difference in the fish curry gravy. But the fish pieces tastes better, if you add the socked kukkum with water.

Shan chetto, njanga dubail chetaide recipe vechu oru poli polichu. Thankyou so much.

    Libin, Thank you very much for such a wonderful feedback :)

I had just looked into a recipe which had no Garlic and Ginger rest is same. Now, wondering what will be the difference between these two types of preparations. Going to try with ginger and garlic… lets see… will keep you posted!

    Ammu, Thanks for the comment. Definitely there will be a remarkable difference. Anyway waiting for your feedback :)

Oh Hi Shaan…. today my wife has referred your recipe of making fish curry without coconut or any coconut substitute…. I will comment once I eat it. :)

    Prem, Thanks for trying this recipe. Waiting for your feedback, please share it :)

Hi Shaan, this fish curry recipe seems very similar to what we prepare at home except we add little coriander powder too… Anyhow thank you so much for your recipes, especially the way you depicted is remarkable. And I appreciate your effort of sending replies to all who giving their feedback. Good Luck.

    Anju, Thank you very much for your kind words of encouragement and wishes. Hope to see you here often.

Hi, I am really keen to make this curry as it sounds delicious but not sure I will be able to get Kukum Star in New Zealand. Are there alternatives? Thanks.

    Wendy, Thanks for the comment. I think Kukum star will be available in most of the Indian stores in New Zealand. You can use raw mango as an alternative for Kukum Star.

Ghee Rice Adi Poli. Thank u so much.

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