45 min
Madras Red Fish Curry (Meen Kari)
Recipe GLPR38ac5a246846a4
A vibrant South Indian fish curry featuring tender white fish fillets poached in a rich, aromatic tomato-based sauce infused with warm spices. The fish is quickly seared and then gently simmered in a tangy, complex curry sauce made with freshly ground spice blend, tamarind for brightness, and curry leaves for authentic flavor.
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Ingredients
2 tablespoons Coriander seeds
2 teaspoons Fenugreek seeds
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 teaspoon Black peppercorns
½ teaspoon Fennel seeds
1 3-inch piece Cinnamon stick
5 Whole cloves
1 tablespoon Ground turmeric
1 teaspoon Ground red pepper
1½ pounds Skinless, boneless white fish fillets (sole or flounder)
Coarse salt
½ cup Unbleached flour for dusting
3 tablespoons Light vegetable oil
½ cup Finely chopped onions
1 teaspoon Finely chopped garlic
1 teaspoon Mustard powder
12 Curry leaves or bay leaves
2 cups Water
½ pound Peeled, seeded, and chopped plum tomatoes
¼ cup Tamarind water (or tamarind paste dissolved in hot water, or prune paste mixed with lemon juice)
Fresh curry leaves or cilantro sprigs for garnish
Directions
Prepare the spice blend by combining coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds, cinnamon stick, and whole cloves in a dry pan. Toast over medium heat for 1-2 minutes, stirring constantly, until fragrant. Transfer to an electric spice grinder and process until fine powder forms. Stir in the ground turmeric and ground red pepper. Transfer to an airtight jar and set aside (or use immediately if making fresh).
Pat the fish fillets dry and cut into 4 serving pieces. Rub each piece lightly with a pinch of coarse salt. Heat the vegetable oil in a large non-stick frying pan over medium-high heat until shimmering.
Lightly dust the fish pieces with unbleached flour on both sides, shaking off excess. Carefully add them to the hot oil and sear for about 1 minute on each side until lightly golden. Do not cook through. Transfer the fish to a clean plate and set aside.
To the same pan, add the chopped onions, finely chopped garlic, mustard powder, and curry leaves (or bay leaves). Cook, stirring occasionally, for about 3 minutes until the onions soften and become translucent.
Stir in 1 tablespoon of the prepared spice blend (or to taste). Cook for 30 seconds until fragrant, then add the water, chopped tomatoes, and tamarind water. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 8 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
Gently lower the seared fish pieces back into the curry along with any accumulated juices. Simmer without stirring for about 2 minutes until the fish is heated through and cooked until opaque throughout and flakes easily when tested with a fork (internal temperature of 145°F or higher).
Transfer the curry to a serving dish and garnish with fresh curry leaves or cilantro sprigs. Serve immediately with rice or flatbread.
