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Chef Priya
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Keralan Fish Curry with Coconut Milk

Meen Curry

(47 reviews)
"

This curry reminds me of family trips to Alappuzha. We'd eat it hot with red rice while the smell of the sea still lingered in the air.

"
Keralan Fish Curry with Coconut Milk
Prep time:15 mins
Cook time:25 mins
Total time:40 mins

Protein

30g

Carbs

8g

Fat

28g

Calories

420 kcal

Servings:
4
Gluten FreeDairy Free

Ingredients

firm white fish500 g
(cut into chunks)
onion1 medium
(thinly sliced)
tomato1 medium
(chopped)
garlic3 cloves
(minced)
ginger1 tbsp
(grated)
green chilies2
(slit)
coconut milk1 cup
(thick)
curry leaves10 leaves
kokum or tamarind1 tsp
(soaked in water)
saltto taste
coconut oil2 tbsp

Spices

mustard seeds1 tsp
turmeric0.50 tsp
red chili powder1 tsp

Directions

Start the Curry Base

  1. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Be sure to stir thoroughly so the ingredients are evenly mixed.
  2. Add onions, curry leaves, green chilies, ginger, and garlic. Sauté until onions soften. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Add turmeric and chili powder. Stir for 30 seconds. Be sure to stir thoroughly so the ingredients are evenly mixed.

Simmer the Gravy

  1. Add tomatoes and cook until soft. Be sure to stir thoroughly so the ingredients are evenly mixed.
  2. Pour in coconut milk and bring to a gentle simmer. Stir occasionally and monitor the heat so it doesn't burn.
  3. Add tamarind water and salt. Simmer for 5 minutes. Be sure to stir thoroughly so the ingredients are evenly mixed.

Add the Fish

  1. Slide in the fish pieces and cover.
  2. Simmer gently for 8–10 minutes until the fish is cooked through. Stir occasionally and monitor the heat so it doesn't burn.
  3. Do not stir too much to avoid breaking the fish. Be sure to stir thoroughly so the ingredients are evenly mixed.
Chef's tip: Let the curry rest covered after cooking for richer flavor.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.