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Friday, 16 December 2016

Kerala Fish Curry


          This yummy Kerala fish curry cooked in coconut milk is simply to die for. It is also known as Meen Curry and is a very easy and a simple fish gravy. Here in this recipe I have used one of my favourite fish - Pomfret. It is one of the most popular item in a Kerala non-veg menu platter. Just relish it with plain steamed rice. Please check for a step by step method with pictures to prepare it.








  • 1 pomfret fish, cut into 3 pieces
  • 1 cup thick coconut milk
  • 1/2 cup thin coconut milk
  • 2 tbsp. coconut oil
  • 1 tsp. mustard seeds
  • 1 onion, sliced
  • 1 tbsp. garlic, chopped
  • 2-3 green chilies
  • 1-2 sprig curry leaves
  • 1 tbsp. coriander powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tomato, chopped
  • 1-2 tbsp. coriander leaves, chopped







          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and saute till they changes colour.

          Add the onion, curry leaves and green chilies. Fry till the onions turns translucent. Then add all the dry spices and mix well, Add the tomatoes and fry till it is mashed.

          Now add the thin coconut milk and the fish. Cover and simmer for 4-5 minutes. Lasty add the thick coconut milk and bring it to a boil. Switch off the flame and add the coriander leaves. Serve with plain steamed rice.





                 Heat oil in a pan and temper with mustard seeds. After it stops spluttering, 
                 add the garlic and saute till they changes colour.



                     Add the onion, curry leaves and green chilies. Fry till the onions turns 
                     translucent. 



                                Then add all the dry spices and mix well.



                                Add the tomatoes and fry till it is mashed.



                      Add the thin coconut milk and the fish. Cover and simmer for 4-5 minutes.  




                  Lasty add the thick coconut milk and bring it to a boil. Switch off the flame
                  and add the coriander leaves. Serve with plain steamed rice.













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