How to make Kerela Meen Curry -

Surmai curry - popular Kerela dish

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : King Fish, Coconut Powder (नारियल का पावडर )

Cuisine : Kerala

Course : Main Course Seafood

Kerela Meen Curry

Kerela 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 : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kerela Meen Curry Recipe

  • King Fish cut into 1 inch pieces 450 grams

  • Coconut Powder 1/2 teaspoon

  • Ginger-garlic paste 1 teaspoon

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Oil 4 tablespoons

  • Black peppercorns 5-6

  • Coriander seeds 1 tablespoon

  • Curry leaves 15-20

  • Green chillies broken into 2 2

  • Dried red chillies broken into 2 2

  • Garlic crushed 4-5 cloves

  • Ginger roughly chopped 2 inch piece

  • Onion chopped 1 medium

  • Shallots halved 7-8

  • Coconut powder 1/2 cup

  • Tamarind pulp 2 tablespoons


Step 1

Place the fish pieces in a bowl, add turmeric powder, ginger-garlic paste, salt and lemon juice and mix. Keep it in the refrigerator for about fifteen minutes to marinate.

Step 2

Heat two tablespoons oil in a non stick pan. Add peppercorns, coriander seeds, curry leaves, green chillies, red chillies, garlic, ginger and onion and sauté for two minutes.

Step 3

Add the shallots and continue sauté till fragrant. Set aside to cool and then grind to a smooth paste with a little water.

Step 4

Heat one tablespoon oil in the same pan, add the ground paste and sauté for two minutes. Add two cups of water and simmer on medium heat.

Step 5

Heat one tablespoon oil in another non stick pan and sauté the fish pieces, turning sides a few times, till lightly browned.

Step 6

Add the fish pieces to the gravy and cook for two minutes. Mix coconut powder in a little water and add to the gravy.

Step 7

Add the tamarind pulp and salt and mix. Cover and cook till the fish is done. Serve hot with boiled rice.

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MasterChef Sanjeev Kapoor

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 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.