{"id":30554,"date":"2023-06-09T17:10:45","date_gmt":"2023-06-09T21:10:45","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30554"},"modified":"2023-07-12T12:42:26","modified_gmt":"2023-07-12T16:42:26","slug":"trivandrum-style-fish-curry-with-ground-coconut-meen-curry-kerala-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/trivandrum-style-fish-curry-with-ground-coconut-meen-curry-kerala-recipe\/","title":{"rendered":"Trivandrum Style Fish Curry With Ground Coconut | Meen Curry Kerala Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30557\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-style-fish-curry-kerala-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-style-fish-curry-kerala-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-style-fish-curry-kerala-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Trivandrum, also known as Thiruvananthapuram, is the capital city of the Indian state of Kerala. Kerala is renowned for its rich culinary traditions, especially its seafood dishes. Trivandrum-style fish curry, also known as Trivandrum meen curry, is a popular and flavorful dish from this region.<\/p>\n<p>Trivandrum-style fish curry is typically prepared using a variety of local fish such as kingfish, seer fish, or pomfret. The curry is characterized by its tangy and spicy flavors, which are achieved by using a combination of ingredients and spices unique to Kerala cuisine.<\/p>\n<p>In this Trivandrum-style fish curry, fish is cooked in a rich ground coconut gravy. Moringa or drumsticks is usually added to this curry, some also add eggplant or brinjal.<\/p>\n<p>Trivandrum-style fish curry is known for its vibrant flavors and the perfect balance of tanginess and spiciness. The addition of ground coconut gives it a creamy and rich texture. It is a delightful dish that showcases the culinary excellence of Kerala and is enjoyed by seafood lovers around the world.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30556\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-kerala-style-fish-meen-curry-recipe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-kerala-style-fish-meen-curry-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-kerala-style-fish-meen-curry-recipe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-kerala-style-fish-meen-curry-recipe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Trivandrum-kerala-style-fish-meen-curry-recipe-475x200.jpg\" \/>\n<div class=\"item ERName\">Trivandrum Style Fish Curry With Ground Coconut | Meen Curry Kerala Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For grinding coconut[\/b]<\/li>\n<li class=\"ingredient\">Grated coconut- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Pearl or small onions- 2 or 1 large shallot<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1 1\/2 tsp (for more spice add regular chili powder)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ERSeparator\">[b]For making curry[\/b]<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Green chilies, halved- 2<\/li>\n<li class=\"ingredient\">Fish pieces- 6 (I&#8217;ve added Sea Bream fish)<\/li>\n<li class=\"ingredient\">Fresh tamarind extract- 1\/2 cup<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Moringa or drumsticks- 8, cut into 3-inch slice (or add 1\/2 cup diced eggplant or brinjal)<\/li>\n<li class=\"ERSeparator\">[b]For tempering[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Pearl or small onion, minced- 1 (must add)<\/li>\n<li class=\"ingredient\">Dried red chilies, halved- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I&#8217;ve added sea bream fish, any kind of fish like salmon, pomfret, king fish, sardine, mackerel can be used for making this curry. Shrimp or prawns can also be added.<\/li>\n<li class=\"instruction\">Clean the fish &amp; rinse under running water. To remove fish odor, add some salt &amp; lemon juice over the fish, combine well &amp; rinse in water.<\/li>\n<li class=\"instruction\">If using whole fish, cut it into medium-sized slices.<\/li>\n<li class=\"instruction\">If using fresh tamarind, soak 3-inch slice of fresh tamarind in 1\/2 cup warm water for 5 minutes. After 5 minutes, squeeze the tamarind well in water to extract the juice. Strain the tamarind extract &amp; discard the skin. Keep it aside.<\/li>\n<li class=\"instruction\">Cut Moringa or drumsticks into 3-inch slices.<\/li>\n<li class=\"instruction\">To a blender jar, add the above-mentioned ingredients &#8216;for grinding coconut&#8217;. Grind to a smooth paste.<\/li>\n<li class=\"instruction\">Pour the ground coconut into a clay pan or saucepan.<\/li>\n<li class=\"instruction\">Rinse the blender jar with 1\/2 cup water, add that.<\/li>\n<li class=\"instruction\">Add halved green chilies, tamarind extract, fish pieces, curry leaves, salt &amp; moringa; combine well.<\/li>\n<li class=\"instruction\">If you don&#8217;t have moringa or drumsticks, add 1\/2 cup diced eggplant or brinjal.<\/li>\n<li class=\"instruction\">Place the clay pan over medium heat.<\/li>\n<li class=\"instruction\">If placing the clay pan over the ceramic glass top cooktop, place a trivet- I use the trivet that came with the Instant Pot. Keep the clay pan over the trivet, this way the bottom of the clay pan wouldn&#8217;t crack.<\/li>\n<li class=\"instruction\">Close the pan with a lid &amp; cook for a few minutes till the fish has turned soft.<\/li>\n<li class=\"instruction\">Don&#8217;t overcook the fish, it can break apart.<\/li>\n<li class=\"instruction\">After the fish has turned soft, take the claypan off the heat &amp; keep it covered.<\/li>\n<li class=\"instruction\">For making the tempering, this is a must add, tempering will enhance the taste of this fish curry.<\/li>\n<li class=\"instruction\">Place a small frying pan over medium heat, add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let them splutter.<\/li>\n<li class=\"instruction\">Add small or pearl onions minced, fry till golden in color.<\/li>\n<li class=\"instruction\">Add halved dried red chilies &amp; curry leaves, fry for a few seconds.<\/li>\n<li class=\"instruction\">Immediately pour the tempering over the fish curry.<\/li>\n<li class=\"instruction\">Keep the curry covered for a few minutes, this way the aroma of the tempering will infuse into the curry.<\/li>\n<li class=\"instruction\">Enjoy this fish curry with white Sona Masoori rice or Kerala Matta rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trivandrum, also known as Thiruvananthapuram, is the capital city of the Indian state of Kerala. Kerala is renowned for its rich culinary traditions, especially its seafood dishes. Trivandrum-style fish curry, also known as Trivandrum meen curry, is a popular and flavorful dish from this region. Trivandrum-style fish curry is typically prepared using a variety of &hellip; <\/p>\n","protected":false},"author":1,"featured_media":30556,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[348,661,27,22],"tags":[301,527,989,110],"class_list":["post-30554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-by-ingredient","category-fish-curry-by-category","category-indian-cuisine","category-kerala-cuisine","tag-fish-curry","tag-kerala-style-fish-curry","tag-fish","tag-seafood","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30554","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30554"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30554\/revisions"}],"predecessor-version":[{"id":30727,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30554\/revisions\/30727"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30556"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}