Saturday, December 5, 2009

Kerala Fish Curry / Kerala Meen Curry

Cuisine style ~ Kerala
Servings ~ 3 Adults 
I am sharing a Meen(Fish) curry recipe which my mother used to make back at home. She only uses Kodumpuli for Meen curry. But i guess in Southern Kerala, especially in Thiruvanthapuram people use Tamarind instead of Kodumpuli. My husband is from Thiruvanthapuram,and my M I L always use tamarind. I had a tough time adjusting with the taste. But gradually i started loving it. I am person who love spicy food.So I mostly prepare this recipe at home. You can have Meen curry with Rice & Kappa. I even love having Meen curry with "Dosa".

Fish ~ 1 lb ( 450 gram )     
Chopped Shallots ( Kochu Ulli ) ~  5-7 Nos
Chopped Garlic ~ 1 1/2 tsp
Coriander Powder ~ 1 tsp
Chilly Powder ~ 3 tsp
Turmeric powder ~ 1/4 tsp
Fenugreek powder ( uluva ) ~ 2 pinch
Fennel powder ( Perumjeerakam ) ~ 2 pinch
Curry leaves ~ 1 stem 
Kudampuli ~ 4 Nos
Water ~ 1 cup
Salt to taste
Oil ~ 3 tbsp 
Mustard seeds
Thick coconut milk ~  1/2 cup (Optional)
  • First soak Kudampuli in water.
  • Wash and cut the fish to medium size pieces.
  •  Heat oil in a pan and add the mustard seeds.
  •  When the mustard seeds starts to crackle, add chopped shallots & chopped garlic and saute till  it become slightly brown in color.
  •  Lower the flame and add Coriander powder, Chilly powder, Turmeric powder, Fenugreek powder, Fennel powder and stir for less than a minute till the powder become almost dark red in color.
  • Add 1 cup of water (NB: There should be enough water to cover the fish pieces) along with kudampuli.
  •  When the water starts boiling, lower the flame and add the fish pieces along with salt.
  •   Close the pan with a lid and cook for 15 minutes.
  •   Then add thick coconut milk and cook for another 5 minutes without closing the pan with the lid. ( This step is optional )
  •  Finally add curry leaves and remove from the flame.
Happy cooking!


1 comment:

naz said...

Wow..dats a yummy fish curry dear..keep posting more recipes..

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