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