A classic Kerala fish curry where tender fish pieces are simmered in a tangy, spicy coconut milk gravy. Flavored with kudampuli and fresh spices, this dish is a staple in South Indian homes and pairs perfectly with steamed rice or appam.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
425cal
29gprotein
20gcarbs
Ingredients
500 g Seer Fish (cut into 1.5-inch steaks)
3 pieces Kudampuli (also known as Malabar tamarind, rinsed)
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 Meen Curry, Steamed Basmati Rice and Cabbage Thoran
Tangy Kerala Meen Curry with fluffy rice and gut-friendly thoran. An aromatic, iron-boosting meal that's soul-satisfying!
This south_indian dish is perfect for dinner. With 876.46 calories and 37.87g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
(divided)
0.5 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (for color)
1 tsp Red Chili Powder (adjust to preference for heat)
1.5 tsp Coriander Powder
1.5 cup Thin Coconut Milk
0.5 cup Thick Coconut Milk
1.25 tsp Salt (to taste)
0.5 tsp Mustard Seeds (for tempering)
0.25 tsp Fenugreek Seeds (for tempering)
4 pieces Shallots (thinly sliced, for tempering)
Instructions
1
Prepare Fish & Kudampuli
Rinse the fish pieces and pat them dry. Rub them with a pinch of turmeric powder and salt. Set aside for 15 minutes.
Soak the kudampuli pieces in 1/2 cup of warm water for at least 15 minutes.
2
Sauté Aromatics
Heat 3 tablespoons of coconut oil in a traditional clay pot (manchatti) or a wide pan over medium heat.
Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the minced ginger, garlic, slit green chilies, and one sprig of curry leaves. Sauté for another 2 minutes until fragrant and the raw smell disappears.
3
Toast the Spices
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, regular red chili powder, and coriander powder.
Stir continuously for about 1 minute until the spices are aromatic and release their oil. Be careful not to burn them.
4
Build the Gravy Base
Pour in the thin coconut milk and the soaked kudampuli along with its water. Add salt to taste.
Mix everything well and bring the gravy to a gentle simmer. Let it cook for 3-4 minutes to allow the flavors to meld.
5
Cook the Fish
Gently slide the marinated fish pieces into the simmering gravy, ensuring they are fully submerged.
Cover the pan and cook on a low-medium heat for 10-12 minutes, or until the fish is cooked through. Avoid stirring; instead, gently swirl the pan occasionally to prevent the fish from breaking.
6
Finish with Thick Coconut Milk
Once the fish is cooked, reduce the heat to the lowest possible setting. Pour in the thick coconut milk.
Gently swirl the pan to combine. Heat for just 1-2 minutes until warmed through. Do not let the curry boil, as this can cause the coconut milk to curdle.
Turn off the heat.
7
Prepare the Tempering (Thaalipu)
In a separate small pan, heat the remaining 1 tablespoon of coconut oil over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the fenugreek seeds, sliced shallots, and the second sprig of curry leaves.
Sauté until the shallots turn a deep golden brown and become crisp.
8
Combine and Rest
Pour the hot tempering mixture over the finished fish curry.
Immediately cover the pot and let the curry rest for at least 20-30 minutes before serving. This crucial step 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.
