Loading...
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.
For 4 servings
Prepare Fish & Kudampuli
Sauté Aromatics
Toast the Spices
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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 425.58 calories per serving with 28.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Build the Gravy Base
Cook the Fish
Finish with Thick Coconut Milk
Prepare the Tempering (Thaalipu)
Combine and Rest
You can make this curry with other firm fish like tilapia, cod, or even shrimp. Adjust cooking time accordingly.
Add drumsticks (moringa) or raw green mango pieces along with the thin coconut milk for extra flavor and texture.
For a different style of Kerala fish curry ( Kottayam style), you can omit the coconut milk entirely and make a thinner, spicier gravy primarily with chili powder and water.
The fish in this curry is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful natural anti-inflammatory and antioxidant effects, which help combat oxidative stress.
The combination of spices like garlic and ginger, along with lauric acid from coconut milk, can help strengthen the immune system and fight off infections.
The omega-3s from fish help lower triglycerides and blood pressure. While coconut milk has saturated fats, the overall profile of the dish contributes positively to heart health when part of a balanced diet.
Yes, Meen Curry is a nutritious dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. Spices like turmeric and ginger offer anti-inflammatory benefits. When consumed in moderation, it's a well-balanced meal.
A typical serving of Meen Curry contains approximately 350-450 calories, depending on the type of fish used and the fat content of the coconut milk.
Firm-fleshed fish are ideal as they hold their shape during cooking. Authentic choices include Kingfish (Neimeen), Pomfret (Avoli), Mackerel (Ayala), and Sardines (Mathi).
Kudampuli provides a unique smoky and sour taste. If unavailable, you can substitute with a small amount of concentrated tamarind paste, but the authentic flavor profile will be different.
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 gently without bringing it to a boil.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavor often improves on the second day as the spices meld with the fish.
This recipe goes great with these complete meals
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
