Kerala Style Fish curry / Meen curry

Kerala Style Fish Curry (without coconut) is also known as Kerala Red Fish Curry or Meen Puli Curry. It gets its vibrant red hue from chili powder and its tangy flavor from kudam puli (Malabar tamarind).

Unlike coconut-based curries, its thin, fiery gravy pairs perfectly with Matta rice. If you do not like spicy flavors, you can try our Kerala Style Fish Curry with Coconut for a milder alternative.

What is Kerala Style Fish Curry?

Kerala Style Fish Curry (without coconut), or Meen Mulakittathu, is a spicy, tangy red fish curry from Kottayam. Made with red chili, spices, and kudam puli (Malabar tamarind). It skips coconut for a bold, thin gravy. Served with rice or kappa, it’s best with kingfish, seer fish, or salmon, deepening in flavor over time.

It is one of the most popular curries in Kerala cuisine. To explore more delicious non-vegetarian dishes like this, browse our Kerala Non-Veg Recipes collection. This dish can be preserved well in a manchatty (earthen pot), with the flavors deepening over time as the tamarind infuses deeper into the flavors.

Why You'll Love This Recipe?

Color: That vibrant red color from the chili powder.

Tanginess: From kudam puli/Malabar tamarind.

Pairing: This curry goes perfectly with side dishes like appam, choru, puttu, and more.

Recipe Ingredients

1. Fish: You can use any type of fish. For small fish, you can use whole small fish like sardines (mathi) or anchovies (netholi). For medium-sized fillets, use mackerel (ayala) or kingfish (neymeen), or for larger, meatier options, try grouper (kalava) or snapper (chempalli).
2. Cocum / Kudam Puli: The second hero of the dish.  Also known as Malabar tamarind, Gambooge, or Fish Tamarind. It gives that sourness and tangy flavor.
3. Mustard Seeds: When tempered, mustard seeds give a nice nutty flavor. Along with fenugreek seeds, they act as a base.
4. Coconut Oil: An essential part of Kerala cuisine. Replacement is not recommended, you can use other oils; however, the taste will differ.

Check out the Recipe Card below for the complete ingredient list and step-by-step instructions!

Variations to Try

Meen Puli Curry is best when cooked with fresh fish. 

Some people love small fish like mathi (sardines), netholi (anchovies), kozhuvva (sprats), or chaala (Indian oil sardine). Others prefer medium-sized fish like ayala (mackerel), neymeen (kingfish), or avoli (pomfret).

Some enjoy it with large fish like kalava (grouper), chempalli (snapper), or velameen (tilefish). You can also try choora (tuna). If you’re a fan of fish.Another group of people love making it with seafood like chemeen (shrimp/prawns).

You can also experiment with mussels, crab, squid, or elambakka (clams).

How To Make Kerala style Fish Curry? (Step-by-Step Guide)

1. Soak cocum (kudampuli) in 4 tbsps of lukewarm water for 15 - 20 minutes.
2. Chop small onion. Grind ginger and garlic into a paste. Clean fish pieces well. I avoid the raw smell by cleaning it with salt and All-purpose flour. 
3. Heat oil in a pan, add the mustard seeds. When they splutter, add the fenugreek seeds. Wait till fenugreek seeds start to change into a deeper color.
4. Add chopped small onion, ginger, garlic, and curry leaves. Cook on medium heat till it turns brown.

5. Add the chili powder and turmeric powder, stirring well to combine with the oil. Sauté for a couple of minutes.This is a very spicy curry, so adjust the chili powder according to your spice tolerance. If you prefer a creamier Kerala fish curry, you can try our Kerala Style Fish Stew.
6. Add water in which cocum (kudampuli) was soaked to the above mixture.
7. Add 1 cup water and enough salt to the mixture. Taste the mixture and if required, add 1 or 2 kudampuli (previously soaked) to it.
8. Bring this to a boil and then add cleaned fish pieces. Make sure that the fish pieces are immersed in the gravy.

9. Cook it on low flame. It will take around 20 -25 minutes to get the fish cooked and gravy to get lightly thick.
10. After it is cooked, add coconut oil over the fish curry to add a wonderful aroma. 
11. Now, the dish is ready. Garnish it with fresh curry leaves.

Tips And Tricks

1. Make the spicy fish curry in a clay pot (manchatti) to enhance its flavor, but always ensure the pot is adequately cleaned and well-seasoned.
2. It is always recommended that the fish curry be prepared a day in advance to allow the tamarind to infuse its tanginess and tartness into the Kerala fish curry.
3. Control the spice level and tanginess to suit your taste. If it turns out too spicy or tangy, balance it with warm water.

If you're a fan of Kerala dishes, don't miss our aromatic and spicy Kerala Fish Biryani recipe.

Serving Suggestions

The all-time best combination of this Kerala spicy meen curry is Kerala matta rice with some cabbage or payar thoram as a side, along with pappadam and mango pickle—a typical Kerala lunch.

It also pairs superbly with kappa (tapioca). You can also enjoy it with appam, puttu, chapathi, or Kerala porotta.

For an even richer flavor, enjoy this fish curry the next day. Experience a true "flavor bomb" with the thickened gravy. 
Meen Mulakittathu usually goes really well with pazhamkanji (fermented rice porridge). For a complete seafood feast, try it alongside crispy Kerala Style Fish Fry.

Storage Instructions

Kerala-style fish curry is best when reheated occasionally, as the gravy thickens and tastes even better the next day. For longer storage, refrigerate it in a clean, airtight container for 3-4 days. 

Freezing is an option but not highly recommended, as it may affect the fish's texture and authentic Kerala flavors.

Frequently Asked Questions (FAQ)

More Kerala Fish Recipes To Try

Kerala Style Fish curry / Meen curry

Jane Jojo

Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style fish curry. Served with rice or kappa (tapioca/yuca). Tastes better after a day.

3.60 from 35 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indian, kerala

Servings 4 serving

Calories 140 kcal

Ingredients

  

1x2x3x

• ▢ ½ Kilogram fish
• ▢ ½ Teaspoon mustard seeds
• ▢ ¼ Teaspoon Fenugreek Seeds
• ▢ 8 numbers shallot
• ▢ 1 ½ Tablespoons garlic (Crushed)
• ▢ 1 ½ Tablespoons ginger (Crushed)
• ▢ 8 curry leaves
• ▢ ½ Teaspoon turmeric Powder
• ▢ 1 ½ - 2 ½ Tablespoons chilli Powder
• ▢ 3 Cocum (Kudam Puli)
• ▢ 1 Cup water
• ▢ salt
• ▢ coconut oil

Instructions

 

• Soak cocum (kudampuli) in 4 tbsps of luke warm water for 15 - 20 minutes.
• Clean fish pieces well. To avoid the raw smell of fish, I prefer cleaning it with salt and All purpose flour. Chop small onion. Grind ginger and garlic into a paste. 
• Heat oil in a pan, add the mustard seeds. When they splutter, add the fenugreek seeds. Wait till fenugreek seeds starts to change into a deeper color.
• Add chopped small onion, ginger, garlic and curry leaves. Cook on medium heat till it turn brown.
• Add the chilli powder and turmeric powder. Stir to combine with the oil and saute well for couple of minutes. ** This is a very spicy curry. So adjust chilli powder according to your spice tolerance level.
• Add water in which cocum (kudampuli) was soaked to the above mixture.
• Add 1 cup water and enough salt to the mixture. Taste the mixture and if required, add 1 or 2 kudampuli (previously soaked) to it.
• Bring this to boil and then add cleaned fish pieces. Make sure that fish pieces are immersed in the gravy.
• Cook it on low flame. It will take around 20 -25 minutes to get the fish cooked and gravy to get lightly thick.
• After it is cooked, add coconut oil over the fish curry to add a wonderful aroma.
• Now, the dish is ready. Garnish it with fresh curry leaves.

Nutrition

Serving: 222gCalories: 140kcalCarbohydrates: 4gProtein: 26gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 63mgSodium: 71mgPotassium: 471mgFiber: 1gSugar: 1gVitamin A: 219IUVitamin C: 63mgCalcium: 34mgIron: 1mg

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