Meen Moru Curry or Fish Curry Malabar Style

MEEN MORU CURRY OR FISH CURRY MALABAR STYLE

This is a gravy type preparation of fish. We call this moru curry because we add a little curd to in its preparation. This is a malabar type of making fish curry. You can use any fish of your choice except prawns, crab, squid and such varieties. I have use kilimeen or Pink Perch here. Anyways lets see how to make this tasty meen moru curry.

Fish Curry

Ingredients :

1. Kilimeen or Pink Perch Fish - 1/2 Kg
2. Onion - 1 No.
3. Tomato - 1 No
4. Green Chilly - 2 Nos(as per your spice bud)
5. Ginger - 1 '' piece
6. Curry Leaves - 1 spring
7. Salt - as reqd
8. Turmeric Powder - 1/4 tsp
9. Chilly Powder - 1 Tbsp

For Grinding :

1. Grated Coconut - 1/2 of one coconut grated
2. Cumin Seeds(Jeerakam) - 1 tsp
3. Curd - 4 Tbsp
4. Tomato - 1 Big

For Seasoning :

1. Coconut Oil - 2 Tbsp
2. Small Onion - 10-12 Nos
3. Curry Leaves - 2 Spring

Preparation :

• Wash and Clean the fish and cut it into small pieces as we do it for fish curry. Marinate this cleaned fish with salt and turmeric powder and keep it aside.

• Grind together grated coconut, cumin seeds and 1 Tbsp of Curd into a smooth paste adding some water. Grind it until it becomes a smooth paste. Keep this coconut paste aside.

• Grind the tomato and make a puree and keep it aside.

• Beat the remaining 3 Tbsp curd and keep it aside.

• Chop the onion, ginger, tomato and  green chilly lengthwise.

Cooking Method :

• Take an earthen pot(Manchatti) or Kadai. Put the marinated fish, chopped onion, ginger, green chilly, tomato, curry leaves and chilly powder in the kadai. Now mix everything very well with your hand. Add some water just enough for the fish to get cooked. We would be adding coconut paste , puree and beaten curd later on, so add very little water so that the curry doesn't become watery later on.It would take about 5 - 10 minutes for the fish to get cooked.

• Once the fish is cooked put off the stove. Now add the coconut paste, tomato puree and beaten curd into the cooked fish. Mix everything well. Take care while mixing as the cooked fish might break. So to avoid this what we do normally is, not use a ladle to mix it. Hold the sides of the Kadai and rotate it well until its mixed well. Check for the salt and add if required. Add water if required and keep the curry back at stove on a medium flame.

• When the curry starts to boil, put off the stove. Normally the curries which we make with curd is not boiled. It is put off just when it starts to boil.

• Next is the seasoning part. Heat a tadka pan and add coconut oil into it. When the oil is hot enough add the chopped small onion and fry until it becomes dark golden brown. Add curry leaves to this and pour it over the fish curry. 

• Delicious Fish in curd gravy is ready to be served. This tastes best with steamed rice and fish fry.

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Hope you enjoyed this recipe. Meet you again with another interesting recipe. Till then its bye from Veena.