Meen Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, gather all your ingredients and tools like the clay pot, blender, cutting board, knife, and measuring spoons. Rinse the fish pieces under cold water and place them on a small plate. Rinse the 3 pieces of dried kokum and put them in a small bowl with 1/4 cup (60ml) of warm water to soak for 10 minutes. Peel and thinly slice the ginger, shallots, and slit the green chilli lengthwise.

2. 02

   Grind the Coconut Paste

   In your blender, add the 1 cup of grated fresh coconut, 1.5 tsp Kashmiri chilli powder, 0.5 tsp turmeric powder, 1.5 tsp coriander powder, and 0.5 tsp black pepper powder. Add 1/2 cup (120ml) of water. Blend until you have a very smooth, thick paste with no coconut bits visible, which should take about 2-3 minutes. Scrape down the sides of the blender with a spoon if needed.

3. 03

   Prepare the Kokum Water

   Take the soaked kokum pieces from the small bowl. Squeeze them gently with your fingers to release their sourness into the soaking water. Keep both the kokum pieces and the sour water aside. This sour water is very important for the curry's flavor.

4. 04

   Start the Curry Base

   Place your clay pot (manchatti) on the stove over medium flame. Add 1 tbsp of coconut oil and let it heat for about 30 seconds until it shimmers slightly. Add the thinly sliced shallots and cook for 2-3 minutes, stirring occasionally with a ladle, until they turn soft and light pink at the edges. Do not let them brown.

5. 05

   Add Aromatics

   To the softened shallots, add the thinly sliced ginger, the slit green chilli, and the sprig of curry leaves. Cook for another 1 minute, stirring constantly, until you can smell the fragrant ginger and curry leaves. The shallots should now be a little more golden.

6. 06

   Introduce Kokum and Water

   Add the squeezed kokum pieces and the sour kokum water from the small bowl into the clay pot. Pour in an additional 3/4 cup (180ml) of water. Stir everything gently with the ladle. Bring this mixture to a gentle boil over medium flame, which will take about 2-3 minutes. You will see small bubbles forming.

7. 07

   Add the Coconut Paste

   Once the kokum water is boiling, reduce the flame to low. Add the smooth coconut paste you prepared in the blender to the pot. Stir well to combine the paste with the liquid. Add 1 tsp of salt. Let this mixture simmer gently for 5 minutes, stirring occasionally, until the raw smell of the spices disappears and the gravy thickens slightly. You will see small oil droplets appearing on the surface.

8. 08

   Cook the Fish

   Carefully place the fish pieces into the simmering gravy. Make sure the fish pieces are mostly submerged in the gravy. Do not stir vigorously after adding the fish, as it can break easily. Just gently push them down with the back of your ladle if needed.

9. 09

   Simmer the Curry

   Cover the clay pot with a lid. Let the curry simmer on a low flame for 10-12 minutes. The fish will turn opaque and flake easily when cooked. Do not overcook, or the fish will become tough. The gravy will thicken further. You can gently swirl the pot occasionally instead of stirring to prevent sticking.

10. 10

    Final Tempering (Optional but Recommended)

    In a separate small pan, heat the remaining 1 tbsp of coconut oil over medium-low flame for 30 seconds. Add a few fresh curry leaves (about 4-5 leaves) and let them splutter for 10-15 seconds until fragrant. Pour this hot oil with curry leaves over the finished fish curry in the clay pot. This adds a wonderful aroma.

11. 11

    Rest and Serve

    Turn off the flame. Let the Meen Curry rest in the clay pot for at least 15-20 minutes before serving. This allows the flavors to meld beautifully. The curry tastes even better after a few hours or the next day. Serve hot with steamed rice.