Meen Curry with Brown Rice

A flavorful and healthy South Indian fish curry with wholesome brown rice.

⏱️ 60 min🍽️ Serves 1

🔥 420 kcal💪 30g protein🍚 45g carbs🥑 14g fat🌾 6g fibreper serving

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Ingredients

For extra tang, add a small piece of gambooge (kudampuli) or a tablespoon of tamarind paste soaked in water to the curry along with the tomatoes.
If you prefer a thicker gravy, let it simmer uncovered for a few extra minutes after adding the fish.
Do not stir the fish too much after adding it to prevent it from breaking apart. Gently shake the pan to ensure it's submerged in the gravy.
You can prepare the curry base ahead of time and add the fish just before serving for freshest results.

1Rinse the brown rice thoroughly and cook according to package instructions. Typically, combine 1 cup rice with 2 cups water, bring to a boil, then reduce heat and simmer for 30-40 minutes until water is absorbed and rice is tender.
2Cut the fish into 1.5-inch pieces, pat dry, and season lightly with salt and a pinch of turmeric powder. Set aside.
3Heat coconut oil in a large pan or kadai over medium heat. Add fenugreek seeds and curry leaves; let them splutter for a few seconds.
4Add chopped onion and sauté until translucent, about 5-7 minutes. Stir in ginger-garlic paste and cook for another minute until fragrant.
5Add turmeric powder, coriander powder, and red chili powder. Sauté for 30 seconds, then add the pureed tomatoes and cook until the oil separates from the masala, about 8-10 minutes.
6Pour in the light coconut milk and 1/2 cup of water. Bring the gravy to a gentle simmer and season with salt to taste.
7Gently add the seasoned fish pieces to the simmering gravy. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and flaky. Avoid overcooking.
8Garnish the Meen Curry with fresh chopped cilantro.
9Serve the hot Meen Curry immediately with the cooked brown rice.