Puzha Meen Curry

December 21, 2015

This is a simple recipe which my mom used to prepare. Puzha meen will cook very easily too. I used to remove the skin of fish when making fish curries. Most of you won’t do that. It’s your choice. You can prepare as ur wish. Next time instead of frying fresh water fish, try this recipe and make a yummy curry.


River Fish 1(medium)
Chilly Powder 1 tea spoon
Coriander powder 2&1/2 tea spoon
Pepper powder 1/2 tea spoon
Shallots/Small onion 4(skin peeled)
Coconut Oil 2 tea spoon
Curry leaves 1 sprig
Salt to taste
Tamarind 1 lemon size(soak in water and extract the juice)

PREPARATION: (1) Wash and clean the fish. Cut into medium pieces. I cut into 5 pieces out of a medium size fish. Take it in a cooking vessel(prefarably earthern pot/Man chatti, i didn’t used due to out of stock).

(2) Mean while take shallots in a mixer and grind it. To this add chilly powder, coriander powder and pepper powder. Again grind it by sprinkling water and make a very smooth paste.

(3) Add the ground paste to the fish. Add salt and tamarind juice. Pour water below the level of fish. Mix well. Make a salt test here.

(4) Allow the fish to cook in low to medium flame. When it starts boiling make a test for salt and spiciness, adjust accordingly. Rotate the vessel twice in between cooking. Add coconut oil and curry leaves when it is cooked almost. (i didn’t used curry leaves due to out of stock 🙁 ). Switch off the flame when fish is cooked well and water evaporates(It looks like Meen Vattichathu). Your curry is now ready.

Enjoy Your fish curry with Rice/Kappa(Tapioca)…….

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