Kerala Fish Curry (Meen Curry)

Ingredients

• Fish: 500g (Kingfish or Seer fish), cut into steaks
• Shallots: 1 cup, sliced
• Ginger: 1 inch, finely chopped
• Garlic: 5-6 cloves, finely chopped
• Green Chilies: 3-4, slit
• Kudampuli (Fish Tamarind): 3-4 pieces, soaked in water
• Red Chili Powder: 2 tbsp
• Turmeric Powder: 1/2 tsp
• Coriander Powder: 1 tbsp
• Fenugreek Seeds: 1/4 tsp
• Curry Leaves: 2 sprigs
• Coconut Oil: 3 tbsp
• Thin Coconut Milk: 1 cup
• Thick Coconut Milk: 1/2 cup
• Salt: to taste

Instructions

1. 1

   Heat coconut oil in a clay pot or pan. Add fenugreek seeds and let them splutter.

2. 2

   Add shallots, ginger, garlic, green chilies, and curry leaves. Sauté until shallots turn soft.

3. 3

   Lower the heat and add red chili powder, turmeric powder, and coriander powder. Sauté for a minute until fragrant.

4. 4

   Pour in the thin coconut milk and the water from soaking the kudampuli. Add the kudampuli pieces and salt. Bring to a simmer.

5. 5

   Gently add the fish pieces to the gravy. Swirl the pot to mix; avoid using a spoon which can break the fish.

6. 6

   Cover and cook on low to medium heat for 10-15 minutes until the fish is cooked and the gravy thickens.

7. 7

   Pour in the thick coconut milk and add another sprig of curry leaves. Simmer for just a minute and turn off the heat. Do not boil after adding thick milk.

8. 8

   Let the curry rest for at least an hour for the flavors to deepen. It tastes even better the next day.

9. 9

   Serve with steamed rice or appam.