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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.
For 4 servings
Marinate the Fish
Prepare the Tempering and Sauté Aromatics
Cook the Masala
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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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 376.88 calories per serving with 28.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Cook the Fish
Finish and Rest the Curry
For a more traditional and tangy flavor, replace tamarind with 2-3 pieces of Kodampuli (Malabar Tamarind). Soak it in warm water for 15 minutes and add it along with the thin coconut milk.
For a richer, creamier gravy, increase the thick coconut milk to 3/4 cup and reduce the thin coconut milk to 1 1/4 cups.
Instead of using coconut milk, you can grind 1 cup of fresh grated coconut with a little water to a fine paste and add it after cooking the tomatoes. Add water to adjust consistency.
King fish is rich in Omega-3 fatty acids, which help lower bad cholesterol levels, reduce blood pressure, and support overall cardiovascular health.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful natural anti-inflammatory and antioxidant effects, which can help combat chronic inflammation.
Fish is a high-quality lean protein source, essential for building and repairing tissues, muscle growth, and maintaining a healthy metabolism.
The combination of spices like ginger, garlic, and chili, along with nutrients from the fish, can help strengthen the immune system.
One serving of King Fish Curry contains approximately 380-450 calories, depending on the fat content of the fish and the coconut milk used.
Yes, it can be very healthy. King fish is an excellent source of lean protein and Omega-3 fatty acids, which are great for heart and brain health. The use of spices like turmeric and ginger adds anti-inflammatory benefits. To make it healthier, use coconut oil moderately.
Firm-fleshed fish work best. You can use Seer Fish (Surmai), Pomfret, Mackerel, or even firm white fish like Cod or Halibut as alternatives.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. Always add the thick coconut milk at the very end, on the lowest heat, and only warm it through for a minute or two without letting it come to a rolling boil.
Tamarind provides the signature tangy flavor. You can substitute it with a squeeze of lime juice added at the end, or use 2-3 pieces of Kodampuli (Malabar tamarind) for a more authentic alternative. You could also use a teaspoon of tamarind paste.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors will actually deepen and taste even better the next day. Reheat gently on the stovetop without boiling.