Kuttanadan meen/fish curry

Kuttanad, known for its back waters and picturesque vast paddy fields is the region in Alappuzha, Pathanamthitta and Kottayam Districts, state of Kerala, South of India. The region is equally famous for its seafood especially pearl spot fish known as Karimeen in Malayalam. To read more of Kuttanad click here

Here’s some pictures we clicked during one of our visits here. It’s truly gods own country…


Well coming to the recipe, Kuttanad is also famous for its Toddy shop called as Kallu shap  which are also equally famous for its fish curry. The recipe I share here is from a local TV show. Well its delicious and let me warn you its hot!


You need –

  • Fish – 500 grams (I used king fish/Naimeen)
  • Onion – 1 medium (thinly sliced)
  • Grated coconut – 1/2 cup
  • Coconut milk – 1/2 cup
  • Fish masala powder – 3 teaspoons
  • Fenugreek seeds – 1/4 teaspoon
  • Green chillies – 2-3 nos (slit)
  • kudampuli/ Gambooge – 3 nos (Soaked in 1/4 cup warm water for 15 mins)
  • Ginger – thinly sliced, 1 tablespoon
  • curry leaves – 2 twigs
  • Shallots – thinly sliced 1/4 cup
  • mustard seeds – 1/4 teaspoon
  • coconut oil – 1 tablespoon + 2 teaspoons for tampering

How to –

In a pan, dry roast the coconut till they turn brown. Into a blender and blend to a fine paste with just enough water. Set aside.

Heat 1 tablespoon of oil in a pan, Add the fenugreek seeds and allow to crackle. Add the onions, ginger, green chili, 1 twig curry leaves and cook till the onions turn translucent.
Add the fish masala powder, salt and cook till the oil starts to separate. Add the coconut paste and still well. cook for a few seconds. 

Add the soaked kudampuli/ Gambooge along with the water plus add 1 cup water. Mix well and cook for 10 mins  Now add the fish pieces and cook till the gravy has reduced and thick.

Add the coconut milk, swirl the pan gently and bring to a gentle simmer. Turn off the heat.

For tampering:-

Heat a pan, add 2 teaspoon oil. add the mustard seeds and allow to crackle. Add the shallots and curry leaves and stir till the shallots turn light brown. Turn of the heat and add this to the curry and mix well.

Serve with rice.



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22 thoughts on “Kuttanadan meen/fish curry

  1. I am so in love with your pictures, Rekha. I'm very fearful of showcasing meen curry because I can never get it to look pretty. But yours is redcarpet worthy! Love the coconut addition and your shots of Keralam make me cry to go back home. Very homesick. Love your space, friend.

  2. Oh yum! The curry looks so good and spicy Rekha 🙂

    And those pics at the top. I want to go home 😦

    Err, “Techie Man, when are we going home next? Hello, Anybody here???”

  3. I have been planning for so long to visit Kerala but nothing has materialized. Its still on my list. I heard so much about the staying on the boat and food being cooked on the spot to be eaten. Mmmm!!! Waiting patiently for my other half to travel with me soon.

    We eat fish all the time especially cooked when my other half needs to fill up his tummy. Sometimes I am lost on what to do with fish and here's a delicious, tempting and awesome, the fish drenched in the thick curry. What can be better than a plate of rice for the curry.

  4. I like fish curry to be spicy..that's the only curry which I don't reduce spice these days …oh all the pictures and the fish curry has made me nostalgic..

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