Kerala Meen Curry

Razia Feroz identifies her Kerala Fish Curry as Nadan Meen Curry, Kerala Meen Curry or Malabar Fish Curry. She recalls her mother’s fish-and-sour-fruit preparation and describes a tangy, savory coconut broth.

This selection uses whole bone-in kingfish pieces. Dried Malabar tamarind soaks in its separate hot water; that same sour-fruit soaking water later enters the curry.

Fenugreek sizzles in the main coconut oil before sliced onion, the selected fresh crushed garlic and ginger, ready spice powders, salt and pepper are added. Fresh curry leaves join the base, followed by the soaked sour fruit and its water, with fish arranged in one layer.

The gravy is gently folded over the fish and thick coconut milk is poured in. The pot is swayed to incorporate it; slit green chili is added following the photo instructions, then the covered curry simmers gently.

A separate tempering fries fenugreek, chopped onion, sliced garlic, dried red chili and fresh curry leaves in its own coconut oil. The whole tempering joins the same fish curry and the pot is gently swayed again. Hot rice is the selected accompaniment.