Kerala Fish Curry

Kerala Fish Curry or Meen Curry can be prepared in multiple ways. You can try a fish curry without using coconut or coconut milk. This dish can also be called 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 mouth earthern cookware pot for a better taste. It can also be prepared by adding coconut or without coconut.

Kerala Fish Curry Recipe

• Cuisine: Kerala
• Cooking Time: 20 mins
• Preparation Time: 15 mins
• Total Time: 35 mins
• Serves: 4-5 people

Ingredients

• 1/2 kg fish (can be any fish)
• 2 tbsp kashmiri chilli powder
• 1/2 tbsp chilli powder
• 1 pinch turmeric powder
• 3 pieces kodampuli
• 1 inch ginger
• 6 garlic cloves
• few curry leaves
• 6 shallots
• 1/2 tsp fenugreek seeds
• 2.5 tbsp coconut oil
• 1/2 tsp mustard seeds
• salt to taste

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Instructions

1. Wash the fish properly and keep it aside.
2. Soak kodampuli in 2 cup hot water and add little salt to it.
3. Chop shallots, ginger and garlic finely.
4. Make a fine paste of kashmiri chilli powder, chilli powder, turmeric powder by adding water.
5. In a cooking pan, heat 2 tbsp coconut oil, then add mustard seeds and fenugreek seeds. When it splutters, add the chopped shallots, ginger and garlic. Stir it well.
6. Saute till it turns golden brown color, reduce the flame, and add the paste of chilli powder and turmeric powder. Stir it well.
7. Add soaked kodampuli and water to pan. Allow it to boil.
8. When it boils, add fish and salt to taste.
9. Reduce the flame and cook for about 10-15 mins. Add curry leaves, and 1/2 tbsp coconut oil. Remove from the flame after a min.
10. Kerala Fish Curry is ready. Keep the fish curry in the cooking pan for few hours, so as to allow all the spices to steep into the fish. Serve.

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