non_vegA tangy and spicy South Indian fish curry.

malabar meen curry  non vegetarian recipe

The Malabar coast is world famous for its incredible variety of high quality spices. Needless to say, the food from this region always incorporates the use of these beautiful spices, that add a touch of the Malabar to any dish, making it truly special. Here’s the recipe for a truly Malabar dish that uses these spices to make some exotic local ingredients come alive into a flavourful burst!

A staple dish in coastal Kerala, the Malabar Meen Curry tastes best with some steaming hot rice or appams (South Indian rice pancakes)


Ingredients Amount
Chopped Onion 1cup
Ginger 2 slices
Chopped Garlic 2 tsp
Chopped Green chillies 1tbsp
Chopped Tomatoes 1
Fenugreek seeds 1tsp
Kudam Puli (Tamarind) 50 gms
Coconut oil ½ cup
Salt 1sp
Coconut Milk ½ cup
Chilli powder 1tbsp
Curry leaves 4-5
Turmeric powder ½ tsp
King Fish (cut into uniform sized pieces) 200 gms


  • Heat coconut oil in a pan and add fenugreek seeds so that they crackle and change colour.
  • Add onion, ginger, garlic, green chillies and tomatoes. Sauté well.
  • In a blender , make a paste from the coconut milk, chilli powder, coriander powder and turmeric.
  • Add this mixture to the fried onion mixture and add one cup of water. Mix well and bring the curry to boil.
  • Lower the heat and add the fish pieces. Add Kudam Puli and bring to boil again.
  • Cook the curry on a medium heat until the fish pieces are fully cooked and the gravy turns thick.
  • Garnish with curry before taking off the flame. Serve hot.

Nutrient Value

Amount Per Serving
Serving – 1
Calories 2,932
Total Fat 271.3 g
Saturated Fat 212.6 g
Polyunsaturated Fat 13.2 g
Monounsaturated Fat 28.9 g
Cholesterol 224.0 mg
Sodium 3,724.5 mg
Potassium 1,305.4 mg
Total Carbohydrate 110.8 g
Dietary Fiber 11.8 g
Sugars 37.6 g
Protein 38.2 g