The Big Boys Curry Book

Meen Curry - Keralan Fish Curry

The calm before a torrential downpour turns the sky a deep mauve

This is a typical Keralan curry suitable for any large variety of white fish such as cod. Try this with a Green Vegetable Fry,some crusty bread and a nice bottle of Beaujolais Villages. The recipe is for 4 people.


  • 750g large structured white fish
  • 1 Coconut (or 400g tin coconut milk)
  • 1 medium onion
  • 2 cm piece fresh ginger
  • 5 cloves fresh garlic
  • 5 green chillies
  • 3 medium potatoes
  • 1/2 tsp. turmeric
  • 2 tsp. vinegar
  • 1 tbsp. chopped coriander leaf
  • Vegetable oil
  • Salt to taste.


  1. Clean, skin and cut fish into large chunks
  2. Make coconut milk. Make three pressings reserving each separately so that you have a very thick, medium thick and a thin extract. If using tinned milk, separate the thickest part away and let down half of the remaining milk with 1/2 the quantity of water to again have three consistencies of milk.
  3. Chop all the vegetables finely. Peel and chop potatoes.
  4. Heat some oil in wok and fry onions until light brown. Add turmeric, chillies, garlic, ginger and salt. Fry for a further 2 minutes.
  5. Add potatoes and fry until lightly golden.
  6. Add thinnest of coconut milk, cover and simmer until potato almost done. Make sure that pan does not dry out by adding a splash of water if necessary.
  7. Add medium thick coconut milk and your fish. Simmer uncovered until fish is cooked.
  8. Add thickest coconut milk and simmer for a minute.
  9. Consistency should be a little runny, plenty of sauce. If too thick add a little water and heat through. Add vinegar and coriander, mix and serve.

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