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Fish Curry


Prep Time
10mins
Cook Time
25mins
Ready In
35mins
Serves
4
Cuisine
indian

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) – 2 Table spoons
  • Chilli powder (മുളകുപൊടി) – ½ Table spoon
  • Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
  • Brindleberry / Kukum star (കുടംപുളി) – 3 Pieces
  • Ginger (ഇഞ്ചി) – 1 Inch Piece
  • 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
  • Clean the prawns and keep aside.
  • Soak Brindleberry in 2 cup of hot water with little salt added in it.
  • Kashmiri chilli powder, normal chilli powder and turmeric powder should be made as a paste adding little water.
  • 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.
  • 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).
  • Add socked Brindleberry and water to the pan and allow to boil.
  • When it boils put fish and add salt to taste.
  • 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.
  • 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