Kerala Meen Curry
Fish simmered in coconut milk and kokum, tempered with curry leaves and coconut oil
Allergens in Kerala Meen Curry: fish, mustard.
Ingredients
Quantities for 4.
- 600g firm steaks or fillets Fishkingfish, seer, pomfret or any firm white fish
- 400ml Coconut Milk
- 4 pieces Kokumkudampuli / gambooge; soak in warm water 10 min
- 8, sliced Shallotor 1 small onion
- 1 tbsp, julienned Ginger
- 6 cloves, sliced Garlic
- 3, slit Green Chilli
- 2 sprigs Curry Leaves
- 1/2 tsp Turmeric
- 2 tsp Kashmiri Chilli
- 1/4 tsp Fenugreek Seedsoptional
- 1 tsp Mustard Seeds
- 3 tbsp Coconut Oil
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kokum (locally kudampuli) is the defining sour note. Tamarind will work but gives a rounder, sweeter sourness and a different colour.
- Never boil a coconut milk curry hard after the thick milk goes in; it will split. Keep it at a bare tremble.
- Traditionally cooked in a clay meen chatti, which holds heat gently. A heavy pan is fine.
Method
- Heat the coconut oil. Splutter the mustard seeds and fenugreek, then add the curry leaves, shallots, ginger, garlic and green chillies. Fry until the shallots soften and turn pale gold.
- Lower the heat, add the turmeric and Kashmiri chilli and stir for 30 seconds only. Powdered chilli scorches fast and turns bitter.
- Add the soaked kokum with its water, the thin part of the coconut milk and salt. Simmer 8 minutes to build the base.
- Slide in the fish in a single layer. Do not stir; shake the pan instead so the pieces stay whole. Simmer 6-8 minutes until just opaque.
- Pour in the thick coconut milk, swirl the pan and heat through without letting it boil. Take it off the heat as soon as it steams.Finish with a teaspoon of raw coconut oil and a fresh sprig of curry leaves.
- Rest at least an hour before eating. This curry is markedly better after resting, and better still the next day.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated and genuinely improves overnight. Do not freeze; the fish turns woolly and the coconut milk separates. Reheat gently without boiling.
Nutrition Good estimate
One serving of Kerala Meen Curry (278 g) is about 469 calories, or 170 calories per 100 g.
High protein: 33 g a serving, 28% of the calories
| Per serving278 g | Per 100 g | |
|---|---|---|
| Calories | 469 kcal | 170 kcal |
| Protein | 33.4 g | 12 g |
| Carbohydrate | 7.8 g | 3 g |
| of which sugars | 1.3 g | 0 g |
| Fibre | 1.0 g | 0 g |
| Fat | 34.8 g | 12 g |
| of which saturated | 27.9 g | 10 g |
| of which unsaturated | 4.1 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, kokum. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.