Coorgi Meen Curry
Cauvery river fish curry — freshwater fish (catfish, mahseer, or carp) from the Cauvery river cooked in a coconut milk and kachampuli-based gravy with green chilli, turmeric, and minimal spices. The clarity of river fish and the sharp kachampuli sourness define this curry, which is eaten at festivals and on special occasions in a region more known for its pork than its fish.
Cuisines
Coorgi
Best for
Lunch
Dinner
Build a full meal around Coorgi Meen Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
300 grams | Fish Fillet , preferably river fish |
|
1 tablespoon | Vegetable oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Cumin , seeds |
|
10-12 leaves | Curry Leaf |
|
2 medium | Onion , finely chopped |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Red chili powder |
|
1 tablespoon | Coriander powder |
|
1 cup | Tamarind , pulp |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Clean and cut the fish fillets into medium-sized pieces.
- 2 Heat oil in a pan over medium heat and add mustard seeds, fenugreek seeds, and cumin seeds. Allow them to splutter.
- 3 Add curry leaves and chopped onions to the pan. Sauté until the onions turn golden brown.
- 4 Mix in the turmeric powder, red chili powder, and coriander powder. Cook for another 2 minutes.
- 5 Pour in the tamarind pulp and water, and bring the mixture to a boil.
- 6 Add salt to taste and gently place the fish pieces into the curry.
- 7 Reduce the heat to low and let it simmer for about 15-20 minutes, or until the fish is cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the fish with a little turmeric and salt for 10 minutes before cooking.