Meen Curry (Kerala Red Fish Curry)
Local name: മീൻ കറി
In short: Firm fish steaks simmered in a fiery red gravy of Kashmiri chili, shallots and sour tamarind, cooked in coconut oil. Better after a few hours' rest. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Resting
- 15 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Meen curry is Kerala's red fish curry, sour with kudampuli, hot with Kashmiri chili and cooked in coconut oil. The Kottayam style used here has no coconut milk, so the gravy is bright and sharp, and it is traditionally made in a clay pot. It tastes better after a few hours, when the fish has absorbed the sauce. Serve it with rice and a simple vegetable stir-fry.
Instructions
- Soak the kudampuli in 250 ml warm water for 15 minutes. If using tamarind paste, stir it into the water instead. Pat the fish dry and salt it lightly.
- Mix the chili powder, coriander and turmeric with 4 tbsp water into a smooth paste.
- Heat 3 tbsp coconut oil in a wide clay pot or stainless steel pan over medium heat. Add the mustard seeds and fenugreek seeds for 15 seconds, then the shallots, ginger, garlic, green chilies and half of the curry leaves. Cook for 6 to 8 minutes until soft and golden.
- Lower the heat and stir in the spice paste. Cook for 2 to 3 minutes until the raw smell fades and oil begins to separate, taking care that it does not burn.
- Add the soaked kudampuli with its water, the remaining 250 ml water and the salt. Bring to a boil and simmer for 8 minutes.
- Slide in the fish and shake the pan to coat it. Do not stir. Simmer gently for 8 minutes, until the fish is cooked through and reaches 63°C (145°F).
- Scatter over the remaining curry leaves and drizzle with 1 tsp raw coconut oil. Rest for at least 15 minutes, or a few hours, then serve with rice.
Tips
- Use a non-reactive pan such as clay or stainless steel, because tamarind reacts with aluminum and cast iron. The curry tastes best after several hours or overnight.
- For a creamier Malabar-style curry, stir in 120 ml (1/2 cup) thin coconut milk at the end and warm gently without boiling.
Questions and answers
What fish is best for Kerala fish curry?
Firm, meaty fish such as king mackerel, kingfish, pomfret or cod hold their shape. Avoid very delicate fish that break up in the gravy.
What is kudampuli?
Kudampuli, also called Malabar tamarind or fish tamarind, is a sour dried fruit used in Kerala fish curries. Tamarind paste is the usual substitute.
Does Kerala fish curry taste better the next day?
Yes. The fish absorbs the sour, spicy gravy as it sits. It keeps for 2 days in the fridge and reheats gently.
How long does it take to make Meen Curry (Kerala Red Fish Curry)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Meen Curry (Kerala Red Fish Curry)?
About 270 kcal per serving, with 28 g of protein, 6 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 6 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
