Tender king fish steaks simmered in a tangy and spicy coconut milk gravy. This authentic Kerala meen curry, with its distinct flavors of tamarind and curry leaves, is a coastal classic best enjoyed with steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
377cal
28gprotein
16gcarbs
Ingredients
500 g King Fish (Cut into 1-inch thick steaks)
1 tsp Turmeric Powder (Use 1/2 tsp for marinade, 1/2 tsp for gravy)
1 tsp Red Chili Powder (For marination)
1.5 tsp Salt (Use 1/2 tsp for marinade, 1 tsp for gravy or to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Kerala stir-fry made with finely shredded cabbage, grated coconut, and fragrant spices. This simple, healthy side dish comes together quickly and pairs perfectly with rice and sambar for an authentic South Indian meal.
About King Fish Curry, Steamed Basmati Rice and Cabbage Thoran
Tangy, protein-packed King Fish Curry with fiber-rich thoran and rice - a homestyle feast!
This south_indian dish is perfect for lunch. With 828.27 calories and 37.28g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
4 cloves Garlic (Finely minced)
2 pcs Green Chili (Slit lengthwise)
15 leaves Curry Leaves
1 medium Tomato (Finely chopped)
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired color and heat)
2 tsp Coriander Powder
15 g Tamarind (A small lime-sized ball)
0.5 cup Warm Water (For soaking tamarind)
1.5 cup Thin Coconut Milk
0.5 cup Thick Coconut Milk
Instructions
1
Marinate the Fish
In a bowl, gently combine the fish steaks with 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp salt.
Ensure the fish is evenly coated. Set aside to marinate for 15-20 minutes while you prepare the other ingredients.
2
Prepare the Tempering and Sauté Aromatics
Heat coconut oil in a wide, heavy-bottomed pan or an earthen pot (manchatti) over medium heat.
Add the mustard seeds and wait for them to splutter completely. Immediately add the fenugreek seeds and sauté for 10-15 seconds until fragrant.
Add the sliced onion, minced ginger and garlic, slit green chilies, and curry leaves. Sauté for 5-6 minutes until the onions turn soft and translucent.
3
Cook the Masala
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and the remaining 1/2 tsp of turmeric powder.
Stir continuously for about 1 minute until the spices are aromatic and the raw smell is gone. Be careful not to burn them.
Add the chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
4
Build and Simmer the Gravy
While the masala cooks, squeeze the soaked tamarind to extract its juice into the water. Discard the pulp.
Pour the tamarind water into the pan, followed by the thin coconut milk and 1 tsp of salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer.
5
Cook the Fish
Carefully slide the marinated fish steaks into the simmering gravy one by one, ensuring they are mostly submerged.
Cover the pan and reduce the heat to medium-low. Cook for 8-10 minutes, or until the fish is cooked through.
Do not use a ladle to stir. Instead, hold the pan by its handles and gently swirl it every few minutes to prevent the fish from breaking.
6
Finish and Rest the Curry
Once the fish is cooked, reduce the heat to the absolute lowest setting.
Pour in the thick coconut milk. Gently swirl the pan again to incorporate it into the gravy.
Warm the curry for 1-2 minutes. Do not let it boil, as this can cause the thick coconut milk to curdle.
Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes before serving. This allows the flavors to meld beautifully.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.
2
Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
3
Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.
4
Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.
5
Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.
6
Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.
