Fish curry / Meen Curry / Seer fish curry

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Tamil Nad shares borders with Kerala and Nagercoil sits somewhere along the borders. A lot of cooking/recipes have a lot of Kerala influence to them. Although my roots go to Nagercoil I have lived most of my life outside of the place. Yet theres so much connection to  home through cooking and memories. This meen curry/fish curry is a very simple fish curry. Very mildly spiced. I picked this recipe from an aunt of mine who lives enroute to Kerala. I like this curry mainly cause of its simplicity yet deliciously good flavours.


Seer fish : 500 -600 gms sliced / curry cut

Coconut : 1/2 cup about 5 tbsp

Garlic clove : 4 +  2. small or 4 large

Chilli powder : 1.5 tsp or to taste

Coriander powder : 2.5 tsp

Tamarind : Small lime sized soaked in water

Tomato : 1 medium Sliced

Curry leaves : few

Cumin : 1/2 tsp

Oil : 2tsp

Coconut oil : 1 tsp

Fenugreek seeds : 1/2 tsp

Salt : to taste

Grind the coconut with 2 garlic cloves, cumin, turmeric, coriander and chilli powders with 3 tbsp water to a smooth paste.

In a mud pot or wide pan, add 2 tsp oil add the fenugreek seeds.Do not burn the seeds as it will turn bitter.

Add the remaining garlic and the fish slices. To this add the tomatoes, tamarind and the ground paste

Cover the pan and let it cook on low heat for about 15 mins. The fish must be covered in the masala and water. Adjust water accordingly. When fish is cooked, turn off heat.

Drizzle the coconut oil.

Remove and serve with rice





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