Recipe: Yummy Meen curry

Recipe: Yummy Meen curry Delicious, fresh and tasty.

Meen curry. This Mathi Meen Curry is made with Kodampuli - Malabar Tamarind. Kodambuli - Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries.

From there, the recipe is very adaptable — replace the fillets with any fish you like, including nice oily ones like mackerel or sardines.

South Indian cuisine includes the recipes of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana.

This South Indian fish curry recipe, also called meen kulambu, is a delicately flavored dish infused with tangy tamarind that can be served with idli (a savory cake) or dosa (a type of fermented batter pancake) as well as steamed basmati rice or Indian.

You can have Meen curry using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Meen curry

1. You need of sear fish (or any fish).

2. Prepare of med size onion.

3. It’s of thick coconut milk.

4. You need of thin coconut milk.

5. Prepare of green chillies.

6. It’s of med lemon sized tamriand soaked in warm water.

7. Prepare of ginger garlic paste.

8. It’s of coriander powder.

9. It’s of turmeric powder.

10. Prepare of red chilli powder.

11. Prepare of twigs of curry leaves.

12. Prepare of oil.

13. Prepare of mustard seeds.

14. It’s of fenugreek seeds.

15. Prepare of all spice seeds (kabab cheeni)optional.

16. Prepare of Salt.

17. Prepare of garam masala.

Kerala fish curry is a spicy traditional Kerala cuisine also called Meen mulaku curry. "Meen" is the Malayalam word for fish and "mulaku" means chilli.

Fish curry is very popular in Kerala and among Malayalees all over the world.

Traditional spicy Kerala fish curry is one of the main menu items in restaurants and hotels across Kerala.

Fish is an integral part of Kerala Cuisine.

Meen curry step by step

1. Wash and clean the fish and extract coconut milk..

2. Heat oil in a clay pot (Cheena chatti), add mustard, fenugreek and all spice seeds..

3. Add sliced onions and saute. Add green chillies and curry leaves..

4. Add ginger garlic paste, turmeric powder, red chilli powder,and coriander powder..

5. Add thick and thin coconut milk and heat it over low to medium flame otherwise itll get curdled..

6. When its boiling add fish along with tamriand paste. cook for 7 more minutes and add a pinch of garam masala. Serve after half an hour so flavours develop..

There are hundreds of variations for Kerala Fish curry.

Some use Kudam Puli (Gambooge/Malabar Tamarind/Fish Tamarind), while others use tamarind or tomatoes.

Some prefer it with Coconut Milk.

Others roast and grind Coconut and so on.

Kottayam Style Red Fish Curry / Meen (fish) Vevichathu is a deliciously mouthwatering spicy and tangy curry which is specially made in Kottayam district of Kerala.