Meen Saar (tangy Tamarind Fish Curry)

Meen Saar is a classic dish from the Mangalurean Cuisine, known for its tangy and spicy flavors. This delicious fish curry is made with tamarind, coconut, and a blend of aromatic spices, making it a perfect accompaniment to steamed rice or neer dosa.

Meen Saar (tangy Tamarind Fish Curry)

Ingredients

  • 500g fish (preferably kingfish or pomfret), cut into pieces
  • 1 lemon-sized tamarind, soaked in 1 cup of warm water
  • 1 cup grated coconut
  • 4-5 dried red chilies
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 inch ginger, chopped
  • 4-5 garlic cloves
  • 1 medium-sized onion, finely chopped
  • 2-3 green chilies, slit
  • A sprig of curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

Instructions

  1. Grind the soaked tamarind along with water to extract the pulp. Strain and keep aside.
  2. In a blender, grind the grated coconut, dried red chilies, coriander seeds, cumin seeds, turmeric powder, ginger, and garlic to a smooth paste by adding a little water.
  3. Heat coconut oil in a pan, add chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.
  4. Add the ground coconut paste and sauté for a few minutes until the raw smell disappears.
  5. Pour in the tamarind pulp, add salt, and bring it to a gentle boil.
  6. Gently add the fish pieces and simmer until the fish is cooked and the curry thickens.
  7. Once done, remove from heat and serve hot with steamed rice or neer dosa.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Pan Blender Knife Cutting board Strainer

Tools

Stovetop

Serving suggestions

Serving Suggestions: Meen Saar pairs well with steamed rice, neer dosa, or appam.

Tips & tricks

Tips: Adjust the quantity of tamarind and red chilies based on your spice and tanginess preference.

Cost

$15