MALABAR MEEN CURRY / MALABAR FISH CURRY

Malabar Style Meen Curry / Malabar Style Fish curry is prepared with spices, Kudampuli (Malabar tamarind) and coconut milk. Many versions are there in preparing this curry, this time I tried to prepare with dried red chilli and tomato paste instead of chilli powder. This curry is best to be served with steamed rice, dosai, idli, appam or idiyappam. Not too spicy since we are adding coconut milk. 

Kudampuli (Malabar tamarind) makes this curry more delicious if you are not able to get this can replace with regular tamarind water.  

Wash kudampuli in water to remove the dirt, and then soak in hot water. 

Category: Main Course

Cuisine: Kerala, Indian

Servings: 4 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients : 

• 1/2 Kg Fish 
• 1 Onion Chopped 
• 1 Tomato Chopped 
• 2 Tablespoon Ginger Chopped 
• 1/4 Cup Coconut Milk 
• 1/2 Tablespoon Turmeric Powder 
• 1/2 Tablespoon Cumin Powder 
• 2 Kudampuli (Malabar tamarind) 
• 1/4 Teaspoon Fenugreek 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

For Red Paste : 

• 10 Dried Red Chillies 
• 1 Tomato 

 To make Malabar Style Meen Curry / Malabar Style Fish curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Soak dried red chilli in hot water for 10 minutes 
  
• Drain and add them in a mixer along with chopped tomato 
  
• Retain this water for curry 
• Blend them into a fine paste and keep aside 
  
• In an earthen pot or heavy bottomed vessel, add coconut oil and heat on medium flame 
  
• Temper with fenugreek 
• Add finely chopped ginger and roast for a minute 
  
• Add chopped onion and fry until soft 
  
• Add the red paste to the onion and mix well 
  
• To this mixture, add turmeric powder and coriander powder 
  
• Mix them all together and cook in low flame until oil separates 
  
• Add chopped tomatoes and mix well 
  
• Season with salt required for the curry 
  
  
  
  
  
  
• Add the soaked water and kudmapuli to the curry 
  
• Bring it to boil 
  
  
  
  
  
  
• Add the fish pieces and cook on a medium flame 
  
• Once the fish is cooked well, add coconut milk and reduce flame 
  
• Cook the curry for 2-3 minutes and turn off heat 
  
• Serve hot 
  

KANAVA PEPPER ROAST / KERALA STYLE SQUID PEPPER ROAST

Squid/ Calamari / Koonthal / Kanava is a popular seafood and my personal favourite. Squid is low in calories, contains no saturated fat and is high in natural protein. This recipe is similar to Kerala Pepper Chicken Roast. Can be served with parotta, roti, idli, dosa or steamed rice. 

I served this squid pepper roast with Steamed Rice, onion raita, sambar and some onion and tomato slices. 

Also, see other recipes

Goan Fish Curry

Meen Pollichathu - Fish Cooked in Banana Leaf 

THERACHI KARTHA CURRY / THIRANDI CURRY / STINGRAY CURRY 

Category: Main Course
Cuisine: Kerala, India 
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients : 

Ingredients : 

For Marination : 

• 500 Grams Squid / Kanava 
• 5 Garlic 
• 1 Inch Ginger 
• 1 Tomato chopped 
• 1/4 Teaspoon Turmeric Powder 
• Salt to taste 
• Curry Leaves 

For Pepper Roast : 

• 1 Onion Chopped 
• 1 Green Chilli 
• 1/4 Teaspoon Cumin Seeds 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 2 Tablespoon Black Pepper powder (freshly grounded) 
• Curry Leaves 
• Coriander leaves to garnish 
• 2 Tablespoon Coconut oil 

To make Kanava Pepper Roast / Kerala Style Squid Pepper Roast at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• In a mortar, add roughly chopped ginger and garlic 
  
• Pound into a coarse mixture 
  
• Clean squid and cut into pieces
• To the cleaned squid, add the crushed ginger, garlic, turmeric powder, curry leaves and salt
  
• Mix them well and add chopped tomato. Marinate this for 10 minutes 
  
• Meanwhile, in a pan add coconut oil 
• Temper cumin seeds, slit green chilli and curry leaves 
  
• Add chopped onion and roast until golden brown 
  
• Add chilli powder and coriander powder to the onions 
  
• All the spices must be roasted well for about 5 minutes on medium flame 
  
• Now add the marinated squid and mix well 
  
• Cover cook for about 10 minutes 
  
• The squid itself will leave the water, cook them until the water disappears 
  
  
  
  
  
• Now add freshly grounded black pepper and mix well 
  
  
  
  
  
  
• Roast the squid on medium flame so that the pepper powder coats the squid well 
  
• Check for salt and add accordingly 
• Garnish with coriander leaves 
  
• Serve hot 
  

MEEN AVIAL / DRY FISH COCONUT CURRY

The word "avial" is also used to denote 'boiled' or 'cooked in the water’. This sense being derived from the way the dish is made.

Meen Avial / Fish Avial is a simple recipe but tastes delicious. My mom prepares this recipe with Neythili or Anchovies. This time I tried with pomfret fish/avoli. You can also add raw mango to this recipe. 

Also, see other recipes 

Kerala Toddy Shop Fish Curry 

Crab Curry Recipe 

NELLAI MEEN KUZHAMBHU | NELLAI STYLE FISH CURRY 

Ingredients : 

• 250 grams Fish 
• 1 Green Chilli 
• Curry Leaves 
• 2 Tablespoon Coconut Oil 
• Salt to taste 

To Grind : 

• 1/2 Cup Grated Coconut 
• 1 Tablespoon Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/4 Teaspoon Turmeric Powder 
• 5 Dried Red Chilli 
• 4 Shallots 

To make meen avial / Dry fish coconut curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions :

1. In a mixer, add grated coconut, chilli powder and coriander powder 
   
2. Add dried red chilli, shallots and turmeric powder 
   
3. Grind into a coarse paste by adding little water 
   
4. In a pan / earthen pot, add the grounded mixture, water and slit green chilli (Don't add too much water) 
   
5. Cook for 3-5 minutes on low flame 
6. Add the fish pieces and salt 
   
7. Cook until the water disappears and the curry gets thick 
   
8. Add curry leaves and coconut oil 
   
9. Serve hot