Kerala Meen Curry (Malabar Fish Curry)
A fiery, tangy red fish curry from the Malabar coast, soured with kodampuli (Malabar tamarind) and cooked in a clay pot with coconut oil, shallots and curry leaves. Even better the next day.
Servings
Ingredients
Nutrition
Per serving
Steps
Fry the seeds and onions
Heat the coconut oil in a heavy pot or clay pot over medium-high heat until it shimmers. Add the mustard and fenugreek seeds and let them pop for a few seconds, then add the shallots, ginger, garlic and 1 sprig of curry leaves (keep the second sprig for later). Cook for about 5 minutes, stirring now and then.
- 3 tbsp coconut oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 10 shallots
- 1 tbsp ginger
- 6 cloves garlic
- 1 sprig curry leaves
✅ Done when: shallots are golden and soft
Cook the spices
Turn the heat down to medium-low. Add both chili powders, the turmeric, ground coriander and 1 tablespoon of water, then stir constantly for 1–2 minutes until the spices smell toasted, not raw.
- 2 tbsp
- 1 tsp hot chili powder
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tbsp water
✅ Done when: spices smell fragrant, not raw
Make the sauce
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Cook the fish
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Rest
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Fry the seeds and onions
Heat the coconut oil in a heavy pot or clay pot over medium-high heat until it shimmers. Add the mustard and fenugreek seeds and let them pop for a few seconds, then add the shallots, ginger, garlic and 1 sprig of curry leaves (keep the second sprig for later). Cook for about 5 minutes, stirring now and then.
- 3 tbsp coconut oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 10 shallots
- 1 tbsp ginger
- 6 cloves garlic
- 1 sprig curry leaves
✅ Done when: shallots are golden and soft
Cook the spices
Turn the heat down to medium-low. Add both chili powders, the turmeric, ground coriander and 1 tablespoon of water, then stir constantly for 1–2 minutes until the spices smell toasted, not raw.
- 2 tbsp
- 1 tsp hot chili powder
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tbsp water
✅ Done when: spices smell fragrant, not raw
Make the sauce
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Cook the fish
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Rest
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The Story Behind the Dish
Kerala's long coastline and backwaters make fish central to its cuisine. The red 'meen curry' (meen means fish in Malayalam) is soured with kodampuli, a dried fruit related to mangosteen, which also helps preserve the curry.
Cooked in unglazed clay pots called manchatti, the curry is traditionally made in the morning and eaten later in the day once the flavours have matured.
⭐ Why It's Famous
Sour, spicy and rich with coconut oil, Kerala fish curry is one of India's great seafood dishes.
💡 Fun Fact
Kerala cooks say meen curry tastes best the day after it's made — the kodampuli keeps it fresh and deepens the flavour.
Kerala, Malabar Coast
11.26°N, 75.78°E
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