Meen Curry

Method

1. 1

   About Meen Curry: Kerala Meen Curry (fish curry) is arguably the most iconic dish of Kerala cuisine. It is cooked in an earthenware pot called a manchatti, uses raw coconut oil and gets its unique flavour from kudampuli — dried Gamboge fruit (also called fish tamarind or Malabar tamarind) which gives the curry its distinctive dark red colour and intensely sour fruity tang.

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   The essential ingredient — kudampuli: Kudampuli or Gamboge is a small brown dried fruit available at Kerala grocery stores and online. Soak 4-5 pieces in quarter cup warm water for 15 minutes. If absolutely unavailable substitute with regular tamarind but the flavour will be different.

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   Choose the fish: Traditional Kerala fish curry uses kingfish, sardines or mackerel. Use 500g fish cut into thick steaks. Marinate with half tsp turmeric and salt for 20 minutes.

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   Make the masala base: In an earthenware pot or heavy pan heat 3 tbsp raw coconut oil. Add 1 tsp mustard seeds and let pop. Add 1 sprig curry leaves, 3 shallots (small red onions) finely sliced and 2 green chillies slit. Cook 3-4 minutes.

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   Add ginger and garlic: Add 1 inch ginger cut into thin strips and 4-5 garlic cloves sliced. Cook 2 minutes on medium heat.

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   Add the ground masala: Mix 2 tsp Kashmiri red chilli powder, 1 tsp coriander powder and half tsp turmeric with a little water to form a paste. Add to the pot and cook on low heat for 3-4 minutes until the oil separates and the raw smell disappears.

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   Add kudampuli water: Add the kudampuli along with its soaking water. Stir. The curry will immediately turn a beautiful dark reddish colour.

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   Add thin coconut milk: Add 1.5 cups thin coconut milk or water. Bring to a gentle simmer. Add salt to taste.

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   Add the fish: Gently place the marinated fish pieces into the simmering curry. Do not stir after adding fish as it will break apart. Gently shake the pot to distribute. Simmer on low heat for 12-15 minutes until the fish is just cooked through.

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    Rest and serve: Turn off heat and rest for 15 minutes before serving — this resting time allows the fish to absorb the curry flavours. Drizzle 1 tsp raw coconut oil on top. Kerala fish curry tastes even better the next day. Serve with steamed rice and pappadam.