Meen Curry | Sour and Spicy Fish Curry


A good fish curry is an absolute favourite of mine. Ideally, fish curries at home are made with sardines and mackerels. Sear fish (surmai) is usually pan fried. I made my curry with rohu fish. Full of bones yet works very well with Mangalorean curries. I already had the spice paste from the kori sukka I’d made. I just simmered the fish in this spice paste with tamarind water and my curry was ready.

Fish Curry

Fish Curry


4 servings

Prep time:

10 mins

Cooking time:

15-18 mins


Fish – 300-400 gm, curry cut (I used rohu)

Onion – 1 finely chopped

Tamarind – lemon size ball soaked in warm water OR 2 tsp paste mixed in half cup water

Green chillies – 2 chopped

Oil to cook

Salt to taste

Ground paste:

Kashmiri chillies – 6-7 deseeded

Gundu chillies – 5

Coriander seeds – 1 tsp

Cumin seeds – 1 and 1/2 tsp

Fenugreek seeds / Methi – 1/4 tsp

Peppercorns – 1 tsp

Grated coconut – 1/2 cup (this is optional. I added it so I have a thicker paste)

Garlic – 3-4 cloves

Ginger – 1 inch piece

Turmeric – 1/2 tsp


Dry roast all the ingredients separately and grind to paste with a little water.

Heat a pan with a little oil and saute onions till translucent.

Tip the ground paste in with the tamarind extract, chillies, salt and a cup and a half of water.

When this comes to a simmer, add the fish and let it cook for 15 minutes or till done (depending on how big the pieces are).

Take it off the heat and serve with rice.


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