Kerala Style Fish Curry / Meen Curry Kerala Style

This fish curry is the most sought out fish curry at any household in Kerala. This can be made with any type of fish, but the preferred one would be the king fish, seer fish or salmon which has fewer bones.

My husband is quite crazy about this fish curry. Though I knew cooking before marriage, I did not know how to make this fish curry. I learnt this fish curry from my mother-in-law, whose fish curry is my husband’s favorite.

This fish curry does not need much ingredients and it can be made quickly with very less effort. 

Ingredients

   Fish(medium pieces ) – ½ kg

   Mustard seeds – 1 tsp

   Fenugreek seeds – ¼ tsp

   Ginger & garlic chopped – 1½ tbsp, Small onion – 6-8

   Kashmiri chili powder – 1½ – 2 tbsp

   Turmeric powder – ½ tsp

   Kodumpuli / Gambooge – 2,3 pieces

   Curry leaves

   Salt to taste

   Coconut oil

   Water as required

Method:

Step 1: Soak Kodumpuli / Gambooge in 1 cup water.

Step 2: Layer the fish

Take the Chatti (earthenware) or a pan, in which you have planned to cook the fish. Arrange the fish on the chatti /pan such the bottom of the pan is covered with fish. Now sprinkle the curry leaves, salt and the soaked Kodumpuli / Gambooge on top of the fish.

Step 3: Make the gravy

Heat oil in a kadai or pan add splutter mustard & fenugreek seeds. Now add the thinly sliced shallots, chopped ginger & Garlic are sauté for 3  minutes.  Now reduce the heat and add chilli powder and turmeric powder, fry for a minute and then immediately add half of the water (water used to soak Kodumpuli / Gambooge). Allow it to fry for 2 minutes now add the remaining water and allow it to boil. 

Step 4: Cook the fish

Put the chatti/pan on heat with fish and pour the gravy (made in step 3) on it. Combine well. Make sure that fish pieces do not get broken in the process; it will be safer to rotate the pan to ensure that fish & gravy is mixed well. Add water if required, such the fish is covered with the gravy & cook it in low heat with lid on till the fish is done & gravy becomes thick. (Rotate the chatti/pan in between to help the fish and gravy get mixed well) This will take around 20 -25 minutes on low flame. Serve with rice (Kerala red rice).