Kanyakumari Meen Curry
A coconut-rich fish curry from the southernmost tip of Tamil Nadu, blending Kerala-style coconut technique with Tamil tamarind sourness, reflecting Kanyakumari's border cuisine.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 250 kcal
Equipment
- •Clay pot
- •Stone grinder
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 13 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 27 g
- calories
- 250 kcal
Instructions
- 1
Blend grated coconut, dried red chillies, coriander seeds, ginger and garlic with a little water into a smooth paste.
- 2
Heat coconut oil in a clay pot. Fry sliced shallots until soft.
- 3
Add the ground coconut paste and turmeric. Cook on low heat for 5 minutes until fragrant.
- 4
Add soaked kudampuli (sour dried garcinia) with its soaking water. Pour in enough extra water to reach a curry consistency.
- 5
Bring the curry to a boil. Simmer gently for 10 minutes.
- 6
Season with salt. Gently slide in the cleaned fish.
- 7
Simmer on low heat for 10-12 minutes. Do not stir, but gently swirl the pot occasionally.
- 8
Scatter curry leaves over the curry. Let it rest for a few minutes before serving.
Chef's tips
Kudampuli gives an authentic coastal sourness distinct from tamarind, so soak it well before use. Coconut oil is essential for the characteristic coastal aroma.
Ingredient substitutions
- kudampuli → regular tamarind
Storage
Refrigerate for up to 2 days; flavour improves overnight.
Reheating
Reheat gently over low heat.
Common mistakes to avoid
- •Stirring the fish too much and breaking the delicate pieces
- •Using too little coconut oil and losing the rich coastal flavour
Serving suggestions
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