Entree: India – Kerala Malabar – കേരള മീൻ കറി ➤ Kēraḷa mīn kari (Spicy coconut‑based fish stew flavored with tamarind and curry leaves from Kerala's Malabar coast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) firm white fish steaks or fillets (kingfish, mackerel, or bass), cut into portions
- 1 tsp (3 g) turmeric powder
- Salt to taste
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 tsp (4 g) mustard seeds
- 1 tsp (2 g) fenugreek seeds (optional)
- 10–12 fresh curry leaves
- 6 small shallots (about 5 1/4 oz (150 g)), thinly sliced
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 green chilies, slit lengthwise
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1/2 tsp (1 g) turmeric (additional, for the sauce)
- 1 1/2 cups (360 ml) coconut milk (from a can or fresh)
- 1 cup (240 ml) water (adjust for desired consistency)
- 1 tbsp (15 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water (or 6–8 kokum pieces soaked in warm water)
- 1 tbsp (15 ml) vinegar or lime juice, optional (to balance)
- 2 tbsp (10 g) fresh cilantro leaves, chopped (for garnish)

Show original ingredient measurements

- 1 1/2 lb (680 g) firm white fish steaks or fillets (kingfish, mackerel, or bass), cut into portions
- 1 tsp (3 g) turmeric powder
- Salt to taste
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 tsp (4 g) mustard seeds
- 1 tsp (2 g) fenugreek seeds (optional)
- 10–12 fresh curry leaves
- 6 small shallots (about 150 g), thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 green chilies, slit lengthwise
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1/2 tsp (1 g) turmeric (additional, for the sauce)
- 1 1/2 cups (360 ml) coconut milk (from a can or fresh)
- 1 cup (240 ml) water (adjust for desired consistency)
- 1 tbsp (15 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water (or 6–8 kokum pieces soaked in warm water)
- 1 tbsp (15 ml) vinegar or lime juice, optional (to balance)
- 2 tbsp (10 g) fresh cilantro leaves, chopped (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the fish: season the fish pieces with 1 tsp (5 ml) turmeric and salt; set aside for 10–15 minutes.
2. Temper spices: heat coconut oil in a heavy skillet or clay pot over medium heat. When hot, add mustard seeds; when they begin to pop add fenugreek (if using) and curry leaves and sauté briefly.
3. Sauté aromatics: add sliced shallots and cook until soft and lightly golden. Stir in garlic, ginger and slit green chilies and cook 1–2 minutes until fragrant.
4. Build the masala: add coriander powder, red chili powder, crushed fennel, additional turmeric and black pepper. Cook the spices 1 minute, stirring constantly to avoid burning.
5. Add liquids: pour in the tamarind water (or soaked kokum water) and 1 cup (240 ml) water, scraping up any browned bits. Bring to a gentle simmer and cook 3–4 minutes to meld flavors.
6. Add coconut milk and simmer: lower heat and stir in 1 1/2 cups (360 ml) coconut milk. Simmer gently (do not boil vigorously to avoid curdling) for 4–5 minutes until sauce is slightly thickened.
7. Poach the fish: carefully add marinated fish pieces to the simmering curry, spooning sauce over them. Simmer gently 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
8. Finish and adjust: taste and adjust salt; add 1 tbsp (15 ml) vinegar or lime juice if more tang is needed. Garnish with chopped cilantro and a few fresh curry leaves.
9. Serve hot with steamed rice, appam, or Kerala red rice.

1. Marinate the fish: season the fish pieces with 1 tsp turmeric and salt; set aside for 10–15 minutes.
2. Temper spices: heat coconut oil in a heavy skillet or clay pot over medium heat. When hot, add mustard seeds; when they begin to pop add fenugreek (if using) and curry leaves and sauté briefly.
3. Sauté aromatics: add sliced shallots and cook until soft and lightly golden. Stir in garlic, ginger and slit green chilies and cook 1–2 minutes until fragrant.
4. Build the masala: add coriander powder, red chili powder, crushed fennel, additional turmeric and black pepper. Cook the spices 1 minute, stirring constantly to avoid burning.
5. Add liquids: pour in the tamarind water (or soaked kokum water) and 1 cup (240 ml) water, scraping up any browned bits. Bring to a gentle simmer and cook 3–4 minutes to meld flavors.
6. Add coconut milk and simmer: lower heat and stir in 1 1/2 cups (360 ml) coconut milk. Simmer gently (do not boil vigorously to avoid curdling) for 4–5 minutes until sauce is slightly thickened.
7. Poach the fish: carefully add marinated fish pieces to the simmering curry, spooning sauce over them. Simmer gently 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
8. Finish and adjust: taste and adjust salt; add 1 tbsp (15 ml) vinegar or lime juice if more tang is needed. Garnish with chopped cilantro and a few fresh curry leaves.
9. Serve hot with steamed rice, appam, or Kerala red rice.