A midly spiced curry, an everyday curry from my home town, Thiruvanathapuram, Kerala. There is only one person whom I miss the most in my entire life, is my darling grandma, whom I call ‘Ammamma.’ This is the most favorite meen curry in the entire world and I bet there is nothing to beat the taste of a fish curry with coconut and irumbanpuli/bilimbi flavor. It is a typical south Kerala dish, in this curry fish is cooked with irubanpuli for sourness instead of kudampuli/ fish tamraind or tomatoes and freshly scraped coconut is grounded to a smooth paste and mixed into the curry. The netholi/ kozhuva fish is cooked in this coconut based gravy with lot of curry leaves and finally drizzled with coconut oil. The detailed recipe with step by step cooking pictures follows.
My grandma makes fish fry or curry almost everyday and I always feel she makes the best fish and meat dishes ever. This recipe is my grandma’s way of making anchovy fish curry which is absolutely best with steamed rice. My grandma used to make fish curry in clay pot only, she used to say that it is the important factor that uplift the taste of any fish curry. Every Kerala house have at least one of this clay pot which brings the taste of the fish curry to perfection and I have grown up seeing my grandma, mom and aunts making fish curry in clay pot/ manchatti. So I always cook fish in clay pot only.So let me post thid fish curry recipes for all my wonderful readers and do try this and please let me know how it turned out dears.
Tips- This fish curry taste good with irumbanpuli, Instead of that you can use tamarind or gambooge, it’s your personal choice. Try to use shallots instead of onions, shallots can only give the dish the traditional taste. This curry tends to become thick as it sits, keep this in mind when you adjust the level of gravy. Try to use only fresh grated coconut, only fresh coconut can give the best result.
How to Make Kerala Style Irumban Puli Netholi Meen Curry- Grandma’s Special Fish Curry
Transfer the cleaned fish in a clay pot along with irumbanpuli, green chilies, curry leaves and ginger. Set aside.
In a blender add grated coconut, kashmiri red chilly powder, turmeric powder, salt, shallots and fenugreek seeds. Grind it to a smooth paste and set aside.
Pour this grounded coconut mixture over the fish.
Add about 1/2 to 3/4 cup of water and salt, combine well gently and heat the clay pot. Allow the curry to boil.
Once boiled cover the pan with a lid and simmer for 7-10 minutes or until the fish is cooked. Adjust salt once cooked.
Drizzle coconut oil and gently swril the pot, switch off the flame and cover and rest for few minutes. Serve hot along with rice.
Enjoy!! Happy cooking and stay healthy.