Meen Curry du Kerala (Curry de Poisson de Malabar)
Un curry de poisson rouge, relevé et acidulé de la côte de Malabar, au kodampuli et cuit en pot de terre à l'huile de coco.
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Heat the coconut oil in a clay pot or heavy pan. Add the mustard and fenugreek seeds and let them splutter, then the shallots, ginger, garlic and curry leaves. Cook for 5 minutes until golden.
Toast the spices
Lower the heat, add the chili powders, turmeric and coriander with a splash of water and stir for 1–2 minutes until the raw smell disappears.
Make the gravy
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Cook the fish
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Rest
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Temper
Heat the coconut oil in a clay pot or heavy pan. Add the mustard and fenugreek seeds and let them splutter, then the shallots, ginger, garlic and curry leaves. Cook for 5 minutes until golden.
Toast the spices
Lower the heat, add the chili powders, turmeric and coriander with a splash of water and stir for 1–2 minutes until the raw smell disappears.
Make the gravy
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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