Neymeen Curry Recipe — Kerala Seer Fish Curry

• 500 g neymeen (seer fish), curry cut pieces
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 3–4 pieces kodampuli (gamboge / fish tamarind)
• 2 tsp chilli powder
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp fenugreek seeds
• 2 green chillies, slit
• Shallots, ginger, garlic
• Curry leaves, coconut oil
• Salt to taste

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Serves: 4

1. 1Soak kodampuli in half a cup of warm water for 10 minutes.
2. 2In a clay pot, heat coconut oil. Add fenugreek seeds, then shallots, ginger, garlic and green chillies. Sauté until shallots soften.
3. 3Add chilli powder, coriander powder and turmeric on low heat. Stir for 1 minute.
4. 4Pour thin coconut milk and the soaked kodampuli with its water. Bring to a simmer.
5. 5Add fish pieces. Spoon gravy over. Cook covered on medium for 12 minutes.
6. 6Pour thick coconut milk. Heat gently for 3 minutes — do not boil.
7. 7Finish with fresh curry leaves and a drizzle of coconut oil.

• •A claypot gives the most authentic Malabar flavour.
• •Do not overcook neymeen — it becomes dry. 12–15 minutes is enough.
• •Kodampuli gives a cleaner sourness than tamarind. Do not substitute if you can avoid it.
• •Let the curry rest for 30 minutes before eating — the flavour deepens.