How to make Kerala Meen Curry -
Rawas fillets cooked with typical Kerala masala.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Rawas Fillets (रावस के फिले), Lemon Juice (नींबु का रस)
Cuisine : Kerala
Course : Main Course Seafood
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For more recipes related to Kerala Meen Curry checkout Baked Fish, Nut Crusted Rawas with Lemon Butter Sauce. You can also find more Main Course Seafood recipes like Pineapple Curry With Prawns Sayyadiah Barta Meen Kolmi No Patio- Sk Khazana
Kerala Meen Curry Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kerala Meen Curry Recipe
Rawas Fillets 450 grams
Lemon Juice to taste
Turmeric powder 1/2 teaspoon
Lemon juice 2 tablespoons
Shallot 10-12
Garlic 4-6 cloves
Ginger 1 inch piece
Green chillies 2
Oil 10 tablespoons
Curry leaves 16-20
Onion roughly chopped 1 medium
Coriander seeds 1 tablespoon
Black peppercorns 8-10
Dried red chillies 2
Tamarind paste 2 tablespoons
Ginger-garlic paste 2 tablespoons
Coconut milk powder 2 tablespoon
Method
Step 1
Cut fish fillet into small cubes and put into a bowl.
Step 2
Mix with salt, turmeric powder and lemon juice and keep in a refrigerator to marinate for 15 minutes.
Step 3
Chop shallots, garlic and ginger. Halve green chillies.
Step 4
Heat 3 tbsps oil in a non-stick pan, add half the curry leaves and shallots and saute for 2 minutes.
Step 5
Add garlic, ginger, green chillies and sauté for 1 minute.
Step 6
Add onion, coriander seeds, black peppercorns and red chillies and saute till fragrant. Set aside to cool slightly.
Step 7
Heat 4 tbsps oil in another non-stick pan, slide in marinated fish and saute on high heat till golden.
Step 8
Grind the sautéed masala to a fine paste with tamarind paste and a little water.
Step 9
Heat remaining oil in another non stick pan, add remaining curry leaves and ginger-garlic paste and sauté for 2-3 minutes on high heat.
Step 10
Add ground paste and 2 cups water, mix well, cover and bring the curry to a boil.
Step 11
Add the cooked fish and simmer for 3-4 minutes. Mix coconut milk powder with 1 cup water and add to the curry.
Step 12
Cover with a lid and simmer for 1 minute. Adjust salt. Serve hot with steamed rice.
Nutrition Info
Calories : 2168 Kcal
Carbohydrates : 60.8 gm
Protein : 104.2 gm
Fat : 167.4 gm
Other : Iron- 15.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
