This is one of the easiest Kerala Fish Curries I make since it doesn’t involve any roasting or grinding or shredding coconuts. I had some frozen Seer Fish (Ney Meen) and decided to make a quick curry. The frozen ones of course lack the flavor of the fresh Ney Meen which used to be a regular dish at our house, back in Kerala. This Meen Curry is lot more healthier than Kerala Fried Fish and I had it with Rotis instead of Rice
- Fish – 8 to10 curry sized pieces ( I used 1.5 lbs of Seer Fish/Ney Meen)
- Turmeric Powder – 1/4 tsp
- Lemon Juice – 1 tbsp
- Kudam Puli (Gambooge/Fish Tamarind/Malabar Tamarind) – 3 or 4 small pieces
- Finely Sliced Shallots/Pearl Onions – 6 to 8
- Slit Green Chillies – 4
- Minced Ginger – 2 tbsp
- Minced Garlic – 2 tbsp
- Curry Leaves – A sprig
- Fish Masala Powder – 2 tbsp
- Kashmiri Chilly Powder – 1 tbsp
- Coriander Powder – 1 tbsp
- Fenugreek Powder (Uluva) – 1/4 tsp
- Oil – 2 tbsp
- Water – as required
- Salt – to taste
- Fish Masala Powder – 1 tbsp
- Ginger Garlic Paste – 1 tbsp
- Red Chilly Powder – 1 tsp
- Salt – to taste
- Wash and clean the fish fillets. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the fish fillets for 5 minutes. Drain and keep aside.
- Prepare a marinade using the above ingredients and rub it on the fish.
- Meanwhile peel the shallots and slice it into small round pieces.
- Soak the tamarind pieces in a cup of warm water.
- Heat 2 tbsp oil in a deep pan. Add the shallots and saute for a while.
- Add curry leaves, green chillies, ginger and garlic and saute.
- Make a paste using chilly powder, fish masala powder and coriander powder adding very little water.
- Reduce heat and add the paste. Stir for 3-4 minutes until the raw smell disappears. Sprinkle 1/4 tsp fenugreek powder and stir.
- Add the fish tamarind (kudam puli) pieces along with half of the tamarind water.
- Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
- Reduce heat to medium and add the fish fillets along with the marinade. Cook uncovered for 15 minutes swirling the pan occasionally.
- Switch off the stove and cover the pan. Keep this fish curry for atleast 6-7 hours before serving, so that the fish absorbs all the flavors. You can remove a few pieces of kudam puli if you find the gravy to be very sour.
- If you want the gravy to be thick, then cook it it for a longer time so that it reduces in quantity.