Madras Red Fish Curry (Meen Kari) Recipe

Name: Madras Red Fish Curry (Meen Kari)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces; 1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows; Coarse salt to taste; 3 tablespoons of light vegetable oil; 1/2 cup of finely chopped onions; 1 teaspoon of finely chopped garlic; 1 tablespoon of ground red pepper, paprika, or their combination; 1 teaspoon of mustard powder; 12 kari leaves or 2 bay leaves; 2 cups water; 1/2 pound of plum tomatoes, peeled, seeded, and chopped; 1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice; Kari or cilantro sprig for garnish; 2 tablespoons of coriander seeds; 2 teaspoons of fenugreek seeds; 1 teaspoon of mustard seeds; 1 teaspoon of cumin seeds; 1 teaspoon of black peppercorns; 1/2 teaspoon of fennel seeds; 1 (3-inch) stick cinnamon; 5 whole cloves; 1 tablespoon turmeric; 1 teaspoon of ground red pepper

Servings: persons

1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces
1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows
Coarse salt to taste
3 tablespoons of light vegetable oil
1/2 cup of finely chopped onions
1 teaspoon of finely chopped garlic
1 tablespoon of ground red pepper, paprika, or their combination
1 teaspoon of mustard powder
12 kari leaves or 2 bay leaves
2 cups water
1/2 pound of plum tomatoes, peeled, seeded, and chopped
1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
Kari or cilantro sprig for garnish
2 tablespoons of coriander seeds
2 teaspoons of fenugreek seeds
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of black peppercorns
1/2 teaspoon of fennel seeds
1 (3-inch) stick cinnamon
5 whole cloves
1 tablespoon turmeric
1 teaspoon of ground red pepper

1
Place the fish on a plate and rub over with the curry powder and salt.
2
Heat 3 tablespoons of oil in a large non-stick frying pan until hot.
3
Lightly dust fish pieces with flour and add to the oil.
4
Cook until fish is lightly browned, about 1 minute, turning once.
5
Do not fully cook fish.
6
Remove fish to the plate.
7
To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes.
8
Stir in the water, tomatoes, and tamarind and bring to a boil.
9
Simmer until the sauce is reduced and thickened, about 8 minutes.
10
Gently slip in the fish and the accumulated juices.
11
Cook until the fish is heated through, about 2 minutes.
12
Serve garnished with herbs.
13
Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder.
14
Stir in the turmeric and red pepper and transfer into a jar.
15
Cover tightly and keep in a cool dry place.

1727

kcal

Calories

182

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces, 1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows, Coarse salt to taste, 3 tablespoons of light vegetable oil, and more.

Yes, Madras Red Fish Curry (Meen Kari) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Madras Red Fish Curry (Meen Kari)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions