Kerala fish curry – Meen curry

Kerala traditional fish curry is very spicy and blended with coconut, this meen curry is very delicious.

kerala fish curry -
kerala fish curry -
kerala fish curry -


Malayali’s own Traditional Kerala style Fish curry ( meen curry/ mathi curry)

Ingredients for Fish Curry:

Cleaned and sliced fish – 500 grams ( Could be any cooking fish available but Mathi / Sardine is among Kerala favorites)

Dry chilly – 15 nos. (whole)

Coriander – 1/4 tea spoon

Turmeric powder – 1 pinch

Grated coconut – 1 cup

Small onions – 6 numbers

Tamarind – 50 grams or about a size of your thumb.

Fenugreek powder- 1/4 teaspoon

Raw Mango – cut lengthwise – 1/2 cup

Drum stick – 1 – sliced into finger length and split

Green Chilly (Not Spicy) – 4 numbers.

Coconut Oil – 3 spoon

Salt – 1/2 table spoon

Curry leaves – about 10 required

Method of preparation of fish curry ( meen curry/ mathi curry)

Traditionally Kerala style baked earthen vessel called chatti is used for preparing fish curry. It is a deep open size baked earthen vessel, however you can use a thick bottom pressure cooker or handi instead. However it should have a loose fit lid.

Heat 1 table spoon of coconut oil and fry coriander and dry chilly in it  (Do not burn). Grind coconut,tamarind,small onion,curry leaves, dry red chilly and coriander separately, traditionally grinding is done on a stone tool but blender will do the job. Grind to a thick paste with very little water, just enough for a paste consistency. Heat 1 cup of water and 1/2 spoon salt in the pan and let it boil, then add the coconut paste to it. Reduce the heat to low and add drum sticks, mango,green chilly and sliced fish, fenugreek powder and keep stirring occasionally and try not to break the fish pieces. Cover the pan with a lid to let it boil between stirring intervals. Let it cook in low heat till the mixture is reduce to 3/4 ( it roughly takes about 5 minutes for the fish to cook well). Use a spoon and check if, the fish is cooked and switch of the heat. In a separate pan heat 2 spoon coconut oil and add curry leaves to season, wait till the curry leaves turn crisp. Add this oil to fish curry for tempering and slightly stir. Serve fish curry(meen curry/mathi curry) along with boiled rice or cooked tapioca.

Recipe submitted by : Radha

Ragi pasta Indian recipe for Kids

Ragi pasta is a healthy fiber rich delicious pasta Indian style recipe that kids will love.

Ragi pasta recipes
Ragi Pasta
Ragi Pasta
Ragi Pasta

Ingredients for  Ragi Pasta/noodles (Finger millet)

Ragi Powder – 200 grams

Elachi Powder 1/4 teaspoon

Salt – 1/2 teaspoon ( according to the taste)

boiled Water – 2 cup


Ingredients for preparing pasta

Onions chopped – 2 cups

Green chilly – 2 whole pieces

Salt – 2 tablespoon

Pepper powder – 1 table spoon

Coriander powder or Dhania powder – 1 table spoon

Cumin powder /Jeera powder – 1/2 table spoon

Mustard seeds – 1/4 table spoon

Curry leaves – 3 pieces

Garlic cloves – 3 pieces chopped


Making Ragi pasta Method :

Roast the ragi powder adding the salt and  then knead the dough same as chappathy consistency.   Fill the dough into a idiyappam press/maker or use a sieve and press the noodles( try to use a tick hole for this purpose) directly into an idli steamer, keep rounding around the steam plate. You can use a ordinary steamer too that has multiple layers. Steam well for 10 minutes. 


Making Ragi noodles or pasta:

Let the steamer cool down and cut them into long pieces similar to past size. Keep aside and use a tick bottom pan and heat, add about 2 table spoon oil to it add mustard seeds to it and let it splutter, add curry leaves to it and sauté. Add coriander powder, cumin seed powder, green chilly , salt and sauté for a minute till flavors are released. Add onion and  garlic cloves chopped to this mixture and lower the flame, occasionally stir the mixture. Wait till the onions are brown and then add pepper powder to it and then add Ragi pasta to it. Stir occasionally, but do not let the pasta to break in small pieces.