Meen Curry (Fish cooked with curry leaves and coconut milk)

Meen Curry (Fish cooked with curry leaves and coconut milk)

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Servings: 4
Calories: 244


  • 1.1 lb Fish cut into slices
  • 3 tbsp Vegetable oil
  • 2 oz Onions sliced long
  • 1 1/2 tbsp Ginger adrak, sliced
  • 3 Green chillies slit
  • 12 Garlic lasan cloves
  • a few Curry leaves kadhi patta
  • Vinegar sirka to taste
  • Salt to taste

grind to a powder:

  • 2 tsp Coriander dhaniya powder
  • 1 tsp Red chilli powder
  • 1/4 tsp Mustard seeds rai
  • 1/2 tsp Turmeric haldi powder
  • 1/4 tsp Black peppercorns sabut kali mirch


  • 1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated, extract 1 1/2 cups of thick coconut milk
  • Heat the oil in a pan; add the onions and saute till transparent. Add ginger, green chillies, and the spice powder. Saute for a few minutes. Now add the garlic and curry leaves; fry well.
  • Add the fish, vinegar, and salt; mix gently. Pour enough water to cover, lower heat and cook covered. When the gravy is reduced to half, stir in the coconut milk.
  • Keep the pan uncovered, and simmer for a few minutes. Remove and serve.
Calories: 244 kcal
Carbohydrates: 8 g
Protein: 26 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 188 mg
Potassium: 466 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 154 IU
Vitamin C: 8 mg
Calcium: 36 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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