About this recipe:This is one of the easiest Kerala Fish Curries I make since it doesn’t involve any roasting or grinding or shredding coconuts. I had some frozen Seer Fish (Ney Meen) and decided to make a quick curry. The frozen ones of course lack the flavor of the fresh Ney Meen which used to be a regular dish at our house, back in Kerala. This Meen Curry is lot more healthier than Kerala Fried Fish and I had it with Rotis instead of Rice
Ingredients Fish – 8 to10 curry sized pieces ( I used 1.5 lbs of Seer Fish/Ney Meen) Turmeric Powder – 1/4 tsp Lemon Juice – 1 tbsp Kudam Puli (Gambooge/Fish Tamarind/Malabar Tamarind) – 3 or 4 small pieces Finely Sliced Shallots/Pearl Onions – 6 to 8 Slit Green Chillies – 4 Minced Ginger – 2 tbsp Minced Garlic – 2 tbsp Curry Leaves – A sprig Fish Masala Powder – 2 tbsp Kashmiri Chilly Powder – 1 tbsp Coriander Powder – 1 tbsp Fenugreek Powder (Uluva) – 1/4 tsp Oil – 2 tbsp Water – as required Salt – to taste
For Marinating Fish Masala Powder – 1 tbsp Ginger Garlic Paste – 1 tbsp Red Chilly Powder – 1 tsp Salt – to taste
Wash and clean the fish fillets. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the fish fillets for 5 minutes. Drain and keep aside.
Prepare a marinade using the above ingredients and rub it on the fish.
Meanwhile peel the shallots and slice it into small round pieces.
Soak the tamarind pieces in a cup of warm water.
Heat 2 tbsp oil in a deep pan. Add the shallots and saute for a while.
Add curry leaves, green chillies, ginger and garlic and saute.
Make a paste using chilly powder, fish masala powder and coriander powder adding very little water.
Reduce heat and add the paste. Stir for 3-4 minutes until the raw smell disappears. Sprinkle 1/4 tsp fenugreek powder and stir.
Add the fish tamarind (kudam puli) pieces along with half of the tamarind water.
Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
Reduce heat to medium and add the fish fillets along with the marinade. Cook uncovered for 15 minutes swirling the pan occasionally.
Switch off the stove and cover the pan. Keep this fish curry for atleast 6-7 hours before serving, so that the fish absorbs all the flavors. You can remove a few pieces of kudam puli if you find the gravy to be very sour.
If you want the gravy to be thick, then cook it it for a longer time so that it reduces in quantity.