Malayalees have a very unique style of preparing the Kerala Fish (Meen) Curry which involves infusing pot tamarind / Cocum or Kokum (kudampuli) and red chili powder. The sourness of the kudampuli and the heat from the chili powder forms the main characteristic of the curry. Keeping the fish curry aside for 4-5 hours or more infuses more flavor into the fish and hence this dish tastes even better the next day. This is one of Kerala’s most famous fish-preparations.
This naadan Kerala fish (meen) curry is popularly savored with either Kappa (Tapioca) or boiled red rice. Soul-satisfying experience of Malayalee food!
Kerala Meen (Fish) Curry
Equipment
- Earthen Pot or Kadai
Ingredients
- 500 gms Fish cut into medium size pieces
- 1½ tbsp chopped Ginger
- 1½ tbsp minced garlic
- 6-8 chopped Pearl onions (shallots)
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 2 tbsp Kashmiri chili powder
- ½ tsp Turmeric powder
- 2-3 pieces Cocum or Kokum (kudampuli)
- 1 cup Water
- Curry leaves
- Salt
- Coconut oil
Instructions
- In a small bowl, soak cocum in 3 tbsp water and keep aside for 10 minutes.
- Heat oil in an earthen pot or a kadai on medium flame. Add mustard seeds and fenugreek seeds.
- Once the mustard seeds splutter, add the finely chopped ginger and garlic. Stir for 3-4 minutes. Add sliced small onions, along with curry leaves. Saute till the onion becomes translucent.
- Add chilli powder and turmeric powder. Season with some salt. Fry till oil starts appearing. Add cocum along with the water.
- Add the cut pieces of fish. Combine well. Be careful as the fish can break easily. Ideally, lift the pot and rotate it to ensure that the masala coats the fish well.
- Add water, close the lid and cook the fish for 20-25 minutes on low flame, till its fully cooked and the gravy becomes thick.
- Serve with rice or Kerala style tapioca (popularly known as kappa). This fish curry tastes even better on the following day.
Notes
Note:
tsp=Teaspoon
tbsp=Tablespoon
I used King Fish for this preparation.
