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    Kerala Meen Curry Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Meen Curry is truly an emotion. Specially this kerala meen curry is lip smacking delicious with Kerala red rice. This fish curry is made with onions, ginger, garlic, and few whole spices and spice powders which is cooked in coconut oil. Make this the authentic way with kodampuli or use regular tamarind to create a red viscous curry sauce. Serve it with matta rice or kappa for sensual experience. Learn how to make this Kerala fish curry recipe with step by step pictures and video.

    kerala meen curry made and served in clay pot

    Kerala Meen Curry

    Coming from the coastal town of Tamilnadu, We used to have fish at least three times a week. Every Saturday hubby buys fish for lunch, he insists me is to make this meen kuzhambu which is our hometown recipe. When I am not in the mood for fish curry with coconut, I make this kerala style meen curry. Sometimes I even explore other fish recipes like Goan Fish Curry, Anchovies Fish Curry and my favorite Fish Curry.

    Table of Contents

    • About Kerala Meen Curry
    • Watch Kerala Meen Curry Video
    • Meen Curry Ingredients
    • Tamarind Vs Kudampuli
    • Expert Tips
    • How to Make Kerala Meen Curry (Stepwise Pictures)
    • 📖 Recipe Card
    • Meen Curry | Kerala Meen Curry | Kerala Fish Curry Recipe

    About Kerala Meen Curry

    Kerala Meen Curry is also know as "Meen Vevichathu" in kottayam side. It is a spicy and delicious kottayam fish curry which is mainly tamarind based and taste so delicious. This meen curry has no coconut, tomatoes, coconut milk or anything. A few whole spices and spice powders. But the main ingredient, unique sour ingredient in this recipe is a tamarind called as kokum | kudampuli. But you can use regular tamarind which is what I used.

    This curry will taste so delicious when it is had the next day. So make sure you leave some left to reheat the next day. This curry taste delicious with kerala matta rice, masala tapioca, or kappa puzhukku.

    Watch Kerala Meen Curry Video

    YouTube video

    Meen Curry Ingredients

    ingredients for making meen curry

    Fish - for fish curry you can use any variety of fish. Usually fish with bones still intact adds flavour to the curry. But if you prefer boneless you can use them too.

    Coconut Oil - This recipe need coconut oil for flavour and taste. So don't skip it.

    Whole Spices - fenugreek seeds and mustard seeds is added in hot oil purely for flavour.

    Ginger, Garlic - crushed ginger and garlic added to the curry imparts so much flavour.

    Onions & Curry leaves - instead of onions your can use finely chopped shallots. make sure it is finely chopped so it melds into the curry.

    Spice powders - the thickness for this curry comes from the spice powders added. So use good amount of kashmiri chilli powder and coriander powder. Final sprinkling of fenugreek powder and black pepper powder enhances the taste of the curry.

    Tamarind - Traditionally kokum is used, but you can use tamarind as well.

    Tamarind Vs Kudampuli

    tamarind vs kudampuli

    Kudampuli is also known as kodampuli, malabar tamarind, gambooge or fish tamarind. It is also called as Garcinia cambogia and has lots of health benefits in them.

    This variety of tamarind is used in fish curry made in and around Kerala, mostly kottayam, malabar and kumarakom. I have shared a recipe of meen curry using kudampuli in the blog already.

    In this recipe for kerala fish curry you can use either tamarind or kudampuli. I have used tamarind because it is easy to find by everyone.

    kerala meen curry made and served in clay pot with a sprig of curry leaves

    Expert Tips

    Choosing Fish

    Fish curry can be made with wide variety of fresh fish which is available in your place. This recipe can be customised and adapted to your preference. I have made this recipe over 100 times now and used many variety of fish, everything turned out great. Here are some options which I can share. You can use Sardines, Seer fish, Tilapia, Salmon, Anchovies.

    Which Oil to Use

    I strongly recommend you to use coconut oil. Like most kerala recipes coconut oil gives the nutty fresh aroma to the fish curry.

    Roasting Spice Powders

    Since this curry doesn't have coconut, The thickness is achieved from spice powder. So you have to use good amount of the spice powder in this also roast it really well for flavour.

    Make Ahead

    Like all tamarind based dishes. This curry gets even more flavourful as it stands. So make this a day in advance. Reheat the next day and serve with rice.

    close look of kerala meen curry

    How to Make Kerala Meen Curry (Stepwise Pictures)

    Tempering Spices

    1)Start by soaking tamarind. I took some tamarind and soaked it in some warm water for 10 minutes. Squeezed it with my hands and extracted tamarind extract. Traditionally kokum is used, but you can use tamarind as well.

    Heat coconut oil in a clay pot. It is also called as manchatti. For authentic taste, You have to cook this curry in claypot for best taste. But you can use regular kadai or pot as well.

    coconut oil heated in a clay pot

    2)Add in mustard seeds and fenugreek seeds in hot oil. Let the seeds crackle in oil.

    add fenugreek seeds and mustard seeds in hot coconut oil

    3) Add in finely chopped garlic and ginger. Stir fry ginger and garlic for 2 minutes.

    add finely chopped ginger and garlic

    4)Add in curry leaves and finely chopped onions. Instead of onions you can use shallots of sambar onion.

    add curry leaves and chopped onions

    5)Add in slit green chillies and stir fry for a minute.

    add green chillies and saute onions with chillies

    6)Saute the onions till golden brown. If you cover the pot with a lid then the onions is cooked faster.

    cook onions till golden brown

    7)Add in salt and turmeric powder.

    add salt and turmeric powder and mixwell

    8)Mix well. Now the onion mixture is cooked.

    onions had turned golden brown

    Roasting Spices for Meen Curry

    9)Now comes the spice powders. You need to add a good amount of spice powders. This curry gets its thickness from the spice powders since it has no coconut or coconut milk added. So add a good amount of chilli powder. I used kashmiri chilli powder, because I can add more chilli powder without being too spicy. Add in coriander powder as well.

    add in kashmiri chilli powder and coriander powder

    10)You have to take your time to toast the spices with the onion. Roast it for at least 5 to 6 minutes till the spices gets toasty and aromatic.

    roast spices with onions

    11)After 5 minutes of roasting, the spices looks dark in colour and well toasted. This step is important, so don't skip it. By this time the onions must have turned golden brown and the spices are well roasted.

    spice powders well roasted till golden brown

    Making Fish Curry

    12)Now add in tamarind extract and water. This meen curry flavour profile is spicy, tangy and salt balanced. Don't add too much water all at once. Add little a time and you can always adjust it later.

    add in tamarind extract and water

    13)Bring this curry to a full boil. Once it starts to boil, let it cook for 3 to 4 minutes on high heat. Add salt to taste and mix well.

    cook tamarind with spices for few minutes

    14)Now add in your fish of choice. You can add any variety as you prefer. here I am using paarai meen.

    add fish pieces in the tamarind extract

    15)Once fish is added in, reduce the flame and cook on low heat for 5 to 8 minutes. This ensures the fish absorbs all the sauce and gets cooked.

    cover and cook on low heat till fish is cooked

    16)Fish is cooked completely and oil has separated from the curry.

    kerala meen curry cooked and garnished with coriander leaves

    Finishing Touches for Meen Curry

    17)Take it off the heat, sprinkle with fenugreek seeds powder and black pepper powder. This is completely for flavour.

    add in fenugreek powder and black pepper powder and mix well

    18)Kerala meen curry is ready. Make sure the curry sits for few hours before serving for the flavours to meld together.

    meen fish curry cooked ready to serve

    19)This is how it looks once the curry has sit for few hours. The flavours gets much better as it rests. Enjoy kerala meen curry with hot rice.

    kerala fish curry cooked a day before and flavours has melded together

    More Fish Curry Recipes,

    • Fish Biryani Recipe
    • Meen Kuzhambu Recipe
    • Nethili Fry Recipe
    • African Fish Curry Recipe
    • Fish Pickle Recipe
    • Meen Peera | Nethili Meen Avial Recipe
    • Meen Pollichathu Recipe
    • Amritsari Fish Pakora Recipe

    📖 Recipe Card

    Meen Curry | Kerala Meen Curry | Kerala Fish Curry Recipe

    Meen Curry is truly an emotion. Specially this kerala meen curry is lipsmacking delicious with kerala red rice. This fish curry is made with onions, ginger, garlic, and few whole spices and spice powders which is cooked in coconut oil. Make this the authentic way with kodampuli or use regular tamarind to create a red viscous curry sauce. Serve it with matta rice or kappa for sensual experience. Learn how to make this kerala fish curry recipe with step by step pictures and video.
    4.43 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 268kcal

    Ingredients

    • 250 grams Fish (any firm white fish)
    • 5 tbsp Coconut Oil
    • 1 tsp Mustard Seeds
    • ¼ tsp Fenugreek Seeds
    • 6 cloves Garlic chopped finely
    • 1 inch Ginger peeled, chopped finely
    • 2 sprig Curry leaves
    • 1 large Onions peeled and finely chopped
    • 2 slit Green Chilli
    • 1 tsp Turmeric Powder
    • Salt to taste
    • 4 tbsp Kashmiri Chilli Powder
    • 2 tbsp Coriander powder
    • 1 lemon size Tamarind
    • ¼ tsp Fenugreek Seed Powder
    • 1 tsp Black Pepper Powder
    • 2 cups Water

    Instructions

    • Heat oil in a earthern ware kadai. Add in mustard and fenugreek seeds and let them sizzle. Add in ginger and garlic. Stir fry for a minute.
    • Add in onions, curry leaves, green chillies and Saute this for 3 mins or so. Cover and cook for faster cooking. Now add in salt and turmeric powder and mix well.
    • Now lower the flame and add in kashmiri chilli powder and coriander powder. Saute this on low heat for around 5 mins. The spices will get toasted and colour will darken.
    • Now add in tamarind pulp and water. Add in salt and bring it to a boil. Once it reaches a boil, add in fish and mix well.
    • Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
    • Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
    • Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavours to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.Now serve this with boiled tapioca or rice.

    Video

    YouTube video

    Nutrition

    Serving: 1servings | Calories: 268kcal | Carbohydrates: 12g | Protein: 15g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 485mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2414IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    More Kerala Inspired Recipes,

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    • Mango Pachadi Recipe
    • Arisi Thengai Payasam Recipe
    • Raw Mango Pachadi Recipe
    • Ugadi Pachadi Recipe
    • Chakka Pradhaman Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Hi looks yummy ..I am mallu I used to make tis curry but evytme it has sme prblms duno y :(...y cnt u get kudumpuli .my cn get it from shops ..I like ur claypot from where u get it ..wrre u living..I like ur blog ..am a slient visitor evyday ..goodluck..

      Reply
      • NISHANTH

        at

        Wow it's very good for boy no need to ask someone how to make curry

        Thanks

        Reply
    2. Happys Cook

      at

      The fish pieces reminds me of Nagercoil.... Curry came out really well... LOvely presentation...

      Reply
    3. Anonymous

      at

      Hi,
      can i add a rice flour to make thick curry?

      Reply
    4. Aarthi

      at

      @Anonymousno i dont suggest that, it will change the texture of the curry...you can heat it more and get the gravy thick

      Reply
    5. Firdausi Shameer

      at

      Thank you so much aarthi. . I tried ur recipie 2 day n came out really well ....

      Reply
    6. Firdausi Shameer

      at

      Happy new year dear aarthi. . ur blog changed my life a lot.. Thank you so much.. looking forward to seeing so many wonderful dishes dis year also

      Reply
    7. Firdausi Shameer

      at

      Happy new year dear aarthi. . ur blog changed my life a lot.. Thank you so much.. looking forward to seeing so many wonderful dishes dis year also

      Reply
    8. Arun prasath Nagarajan

      at

      I tried it . it came out bad. It is very watery. It does not come like gravy.

      Reply
    9. Sai

      at

      I tried this receipe today. My husband loved it. Thank you so much.

      Reply
    10. NISHANTH

      at

      Wow it's very good for boy no need to ask someone how to make curry

      Thanks

      Reply
    11. Shameem A

      at

      Kerala Fish recipes are the best .....

      Reply
    12. veronika

      at

      Hi,
      Thanks for this post will try this recipe at home.

      Reply
    13. Punjabi cooking mallu food

      at

      Can we replace tamarind with Kokum?

      Reply
      • Aarthi

        at

        yes you can

        Reply
    4.43 from 7 votes (7 ratings without comment)

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