How to make Meen Kari -
Fish in coconut masala flavoured with vinegar
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : King Fish, Curry Leaves (कड़ी पत्ते )
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Meen Kari checkout Coconut Fish Curry, Fish And Green Mango Curry, Grilled Fish With Corn And Pineapple Salsa, Baked Fish With Chilli Coconut Sauce . You can also find more Main Course Seafood recipes like Prawn Curry - SK Khazana Pan Fried Basa with Sweetened Pineapple Sauce Afghani Fish - SK Khazana Three Style Fish Parcels
Meen Kari 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 : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Meen Kari Recipe
King Fish cut into 1 inch pieces 2
Curry Leaves 2 tablespoons
Cumin seeds 1 teaspoon
Garlic crushed 2-3 cloves
Onion chopped 1
Curry leaves 8-10
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Malt vinegar 2 teaspoon
For masala
Coconut scraped 1/2
Onion 1
Ginger 1 inch piece
Green chillies 1-2
Fresh coriander leaves 1 small bunch
Method
Step 1
Grind all the masala ingredients to a smooth paste and set aside.
Step 2
Heat oil in a pan and add cumin seeds.
Step 3
When they begin to change colour, add garlic and sauté for a couple of minutes.
Step 4
Add onion and sauté until golden brown.
Step 5
Add curry leaves, turmeric powder, red chilli powder, coriander powder and salt.
Step 6
Sauté for a minute and add the ground paste.
Step 7
Stir in one and half cups of water and bring it to a boil.
Step 8
Add fish pieces and cook on medium heat for five to seven minutes or until the fish pieces are cooked.
Step 9
Gently stir in malt vinegar and serve hot.
Nutrition Info
Calories : 1103 Kcal
Carbohydrates : 41.9 gm
Protein : 96.4 gm
Fat : 61.3 gm
Other : Fiber- 20.1gm
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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.
