Kerala Seer Fish Curry Recipe (Neymeen Curry)

Ingredients:

·       Seer fish (Neymeen) – 500 g (cut into medium pieces)

·       Coconut oil – 3 tbsp

·       Mustard seeds – ½ tsp

·       Fenugreek seeds – ¼ tsp (optional, adds nice flavor)

·       Shallots (Kunjulli) – 8–10 (sliced) OR 2 medium onions

·       Ginger – 1 tbsp (finely chopped)

·       Garlic – 1 tbsp (finely chopped)

·       Green chilies – 3 (slit)

·       Curry leaves – 2 sprigs

·       Kashmiri chili powder – 2 tbsp (for color & mild spice)

·       Hot red chili powder – 1 tsp (adjust to taste)

·       Turmeric powder – ½ tsp

·       Coriander powder – 1 tbsp

·       Kudampuli (Malabar tamarind / Fish tamarind) – 3–4 pieces (soaked in ½ cup warm water for 15 min)

·       Salt – to taste

·       Water – 1½ to 2 cups

 

Method:

·       Prepare the kudampuli

·       Wash and soak the kudampuli pieces in warm water for about 15 minutes. This gives the curry its authentic tangy flavor.

·       Make the masala base

·       Heat coconut oil in a clay pot (chatti) or deep pan.

·       Splutter mustard seeds and add fenugreek seeds (don’t let them burn).

·       Add shallots/onions, ginger, garlic, green chilies, and sauté until light golden.

·       Add curry leaves.

·       Add the spice powders

·       Lower the flame. Add turmeric, coriander, Kashmiri chili, and red chili powder.

·       Sauté the masala in low flame for 1–2 minutes until the raw smell goes and oil starts separating.

·       Add kudampuli & water

·       Pour in the soaked kudampuli along with the water.

·       Add more water (about 1½–2 cups) depending on how much gravy you want.

·       Add salt and bring to a boil.

·       Cook the fish

·       Gently add the seer fish pieces into the boiling curry.

·       Lower heat, cover, and cook for 10–12 minutes until the fish is cooked and the gravy thickens.

·       Avoid stirring with a spoon; instead, swirl the pot gently to prevent the fish from breaking.

·       Final touch

·       Drizzle a teaspoon of coconut oil and a few fresh curry leaves on top.

·       Let it rest for 30 minutes before serving – the flavors deepen beautifully.