Meen curry( Kerala Style Fish Curry)

An Authentic Meen Curry( Kerala Style Fish Curry) Recipe

Meen Curry( Kerala Style Fish Curry) is my favorite. Meen Curry in the the best fish dish in entire world. I love this at any time of the day , even as breakfast.This distinct tangy and spicy fish curry is a sea food lovers delight... This recipe corresponds to the fish curry prepared around Kerala(India).A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.

Note Down The Ingredients

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• Fish – 1/2 Kg, Cut Into Medium Size Pieces
• Mustard Seeds – 1 Tsp
• Fenugreek (Uluva) – 1/4 Tsp
• Ginger & Garlic – 1 1/2 Tbsp, Crushed Into A Fine Paste
• Small Onion – 6-8
• Kashmiri Chili Powder – 1+1/2 Tbsp
• Coriander Powder – 1+1/2 Tbsp
• Turmeric Powder – 1/2 Tsp
• Cocum/Kudampuli – 2,3 Pieces
• Curry Leaves
• Salt
• Coconut Oil

Method To Cook

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1. Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste.
2. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek.
3. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste, salt & fry till oil starts appearing.
4. Add cocum along with the water & fish pieces. 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 & masala is mixed well.
5. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa

Tips
• Once fish is added it gets cooked faster, don't boil for it long time. Thus allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
• You can even marinate the fish with little salt, turmeric powder and lemon
• One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.
Give resting time for atleast an hour before you serve. Serve with hot rice, it tastes heavenly. Tastes best the next day or even after that :)