Meen curry is a Kerala fish curry, soured with kudampuli (Malabar tamarind) and finished with coconut milk. This summary follows the method published by Swasthi’s Recipes. We have not cooked it; the quantities below are the source’s.
Ingredients (serves 3 to 4)
- About 660 g (1.5 lb) firm fish cut into steaks around 1 inch thick. The source suggests Spanish mackerel or seer fish, and says mahi mahi, snapper, cod or salmon also work.
- 3 pieces kudampuli, rinsed and soaked in ¼ cup hot water (5 to 6 kokum or tamarind if unavailable, with less smokiness)
- One 270 ml can of coconut milk plus water
- 2 tablespoons coconut oil, shallots or small red onions, 1 inch ginger, 4 garlic cloves, 2 green chillies, curry leaves and 1 tomato
- Turmeric, Kashmiri chilli powder, coriander powder and salt
Method
- Crush the onions, ginger and garlic coarsely, then saute with curry leaves and green chillies in hot coconut oil for 6 to 7 minutes.
- Add the crushed tomato and cook 4 to 5 minutes until it loses its raw smell.
- Stir in the spices and salt, then add the kudampuli with its soaking water, plus ¾ cup coconut milk and ¾ cup water. Boil, covered, for 3 to 4 minutes.
- Add the fish, cover and cook for 10 minutes.
- Pour in the remaining coconut milk and simmer uncovered for 5 minutes, until the fish is cooked through.
Notes from the source
Steaks hold together better than fillets, and the pan should not be overcrowded. Using more canned coconut milk than stated dilutes the flavour. The curry thickens as it cools and tastes better after resting for a few hours or overnight. An optional tempering of mustard seeds, shallots, curry leaves and dried chillies in coconut oil can be poured over just before serving. It is served with rice, appam, idiyappam, puttu or flatbreads.
As with any fish dish, the FDA advises cooking fish to an internal temperature of 145°F (63°C).
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