Tasty Kerala Style Fish Curry Recipe - Meen Curry | Pink Pearch Fish Curry

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + coconut extract

Low-fat coconut milk reduces calories while still providing creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is more budget-friendly.

Crush the ginger, shallots, pepper seed, and fennel seed.

Add coriander powder, red chilli powder, and turmeric powder into a smooth paste and set aside.

Heat oil in a pan, add mustard seed and fenugreek seed, and let them sputter.

Add curry leaves, shallots, and green chilli; sauté them well for a few minutes.

Add the chopped tomato and sauté until it becomes soft.

Add the ground paste (red chilli powder, ginger, shallots, etc.) and mix well.

Combine well and add a sufficient amount of water; mix well.

Cover and boil well.

Add fishes and mix well with the masala.

Cover and cook well.

Add some coconut oil and curry leaves; cook for a few minutes.

Remove from fire and set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens