Kerala Fish Curry/ Meen Curry

This fish curry makes for a tasteful, tangy,low-fat dinner. It is a simple South Indian dish that goes well with rice and tapioca.


 For Marination 

  • 500 gms Fish (Sea bass)
  • 2 ½ tsp Coriander powder
  • ¼ tsp Turmeric powder
  • ½ tsp Chilli powder
  • 2 tsp Kashmiri chilli powder

For the Curry

  • 3 pieces Kodampuli/ kokum
  • 1 tbsp  Ginger
  • 1 Clove of garlic
  • 5-6 Shallots (quartered/ sliced)
  • 1 Green chillies (slit lengthwise)
  • ¼ Fenugreek seeds
  • 1tsp Mustard seeds
  • ¾  cup Thin Coconut milk
  • ½ cup Thick Coconut milk – 1/2 cup + water 1/3 cup (for 2nd stage of making gravy)/li>
  • ¾ cup Water

For Tempering

  • 5-6 Shallots (quartered/ sliced)
  • 1 strand of curry leaves
  • 1 tbsp Coconut Oil
  • Salt to taste



  1. Marinate the fish with coriander powder, turmeric powder, chilli powder and Kashmiri chilli powder and keep it aside.
  2. Soak the Kodampuli in some warm water for 20 minutes.
  3. Heat oil in a clay pot (if you do not have a clay pot, you can use any wide vessel) and add mustard seed, let it splutter.
  4. Add ginger, garlic, green chillies and s, saute it for a while.
  5. Add Kodampuli and it’s water, ¾ cup thin coconut milk, water and salt to taste.
  6. Mix it well and add the marinated fish. Cover with a lid and cook on medium heat for about 10 minutes or until you notice that the oil has separated and fish is cooked well. Remove the lid and add the thick coconut milk and simmer for 2 minutes.
  7.  Tempering: heat oil in a pan, add the remaining shallots and curry leaves and fry till it is golden brown. Add this to the fish curry and gently mix it with a spoon.
  8. Serve this delicious dish with rice or tapioca.

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