Authentic Kerala Meen Curry Recipe with Phoran Masala - Traditional Fish Curry

By Deepa Shah | Stone-ground spice expert & founder of Phoran Masala

Traditional Kerala Meen Curry

Kerala meen curry is bold, tangy, and deeply aromatic — a fish curry that captures the essence of coastal Indian cooking. Coconut milk, tamarind, and warming spices come together in a dish that's both rustic and extraordinary. With Phoran Masala's pure spices, you can make it authentically at home.

Ingredients:

• 500g fish (kingfish, pomfret, or sardines), cleaned and cut
• 1 cup thick coconut milk
• 1 tbsp tamarind paste
• 1 tsp Phoran Turmeric Powder
• 1 tsp Phoran Kashmiri Red Chilli Powder
• 1 tsp Phoran Malvani Masala
• 1 tsp Phoran Jeera
• 10–12 curry leaves, 2 green chilies, 1 onion sliced, 3 garlic cloves
• 2 tbsp coconut oil, salt to taste

Method:

1. Heat coconut oil. Add jeera, curry leaves, and green chilies. Let them splutter.
2. Add sliced onion and garlic. Sauté until golden.
3. Add turmeric, Kashmiri chilli powder, and Malvani masala. Cook 1 minute.
4. Add tamarind paste and 1 cup water. Bring to a simmer.
5. Add fish pieces. Cook on medium heat for 8–10 minutes.
6. Pour in coconut milk. Simmer gently for 5 minutes — do not boil after adding coconut milk.
7. Adjust salt. Serve with steamed rice or appam.

Pro Tips:

• Always use coconut oil for authentic Kerala flavor
• Don't boil after adding coconut milk — it will split
• Curry leaves are essential — don't skip them

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