Kerala Meen Curry with Coconut
Tangy fish curry simmered in coconut milk with kokum, curry leaves and roasted spices.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Clay pot or wide non-reactive pan
- •Lid
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24g
- carbs
- 14g
- protein
- 29g
Instructions
- 1
Heat coconut oil in a clay pot or wide pan. Fry the fenugreek seeds and curry leaves until they crackle.
- 2
Add the sliced shallots. Fry until soft and golden at the edges.
- 3
Take the pan off the heat and stir in chilli powder and turmeric. Add the tamarind and thin coconut milk, then simmer for 8 minutes.
- 4
Slide in the fish and cover the pan. Simmer gently for 8-10 minutes without stirring.
- 5
Pour in the thick coconut milk and warm through without boiling. Rest for 20 minutes before serving.
Chef's tips
Add the fish last and never stir roughly, or the pieces will break apart.
Ingredient substitutions
- Kingfish → Seer fish, pomfret or firm tilapia
- Tamarind paste → 2 pieces of kokum or 1 tbsp lime juice
Storage
Keeps 2 days refrigerated and tastes better on day two once the tamarind mellows.
Reheating
Warm on low heat only. Boiling splits the coconut milk.
Common mistakes to avoid
- •Boiling the curry after adding thick coconut milk
- •Stirring the pot once the fish is added
- •Skipping the resting time, which leaves the curry tasting sharp
Serving suggestions
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