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.
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
- Grind the soaked tamarind along with water to extract the pulp. Strain and keep aside.
- 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.
- Heat coconut oil in a pan, add chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.
- Add the ground coconut paste and sauté for a few minutes until the raw smell disappears.
- Pour in the tamarind pulp, add salt, and bring it to a gentle boil.
- Gently add the fish pieces and simmer until the fish is cooked and the curry thickens.
- 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