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.

No additional tips available.

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

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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.

Madras Red Fish Curry (Meen Kari)

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