Kerala Seer Fish Curry Recipe (Neymeen Curry)

Name: Kerala Seer Fish Curry Recipe (Neymeen Curry)
Ingredients: Seer fish (Neymeen) – 500 g (cut into medium pieces); Coconut oil – 3 tbsp; Mustard seeds – ½ tsp; Fenugreek seeds – ¼ tsp (optional, adds nice flavor); Shallots (Kunjulli) – 8–10 (sliced) OR 2 medium onions; Ginger – 1 tbsp (finely chopped); Garlic – 1 tbsp (finely chopped); Green chilies – 3 (slit); Curry leaves – 2 sprigs; Kashmiri chili powder – 2 tbsp (for color & mild spice); Hot red chili powder – 1 tsp (adjust to taste); Turmeric powder – ½ tsp; Coriander powder – 1 tbsp; Kudampuli (Malabar tamarind / Fish tamarind) – 3–4 pieces (soaked in ½ cup warm water for 15 min); Salt – to taste; Water – 1½ to 2 cups

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Ingredients: · Seer fish (Neymeen) – 500 g (cut into medium pieces) · Coconut oil – 3 tbsp · Mustard seeds – ½ tsp · Fenugreek seeds – ¼ tsp (optional, adds nice flavor) · Shallots...

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Ingredients

Seer fish (Neymeen) – 500 g (cut into medium pieces)
Coconut oil – 3 tbsp
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp (optional, adds nice flavor)
Shallots (Kunjulli) – 8–10 (sliced) OR 2 medium onions
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chilies – 3 (slit)
Curry leaves – 2 sprigs
Kashmiri chili powder – 2 tbsp (for color & mild spice)
Hot red chili powder – 1 tsp (adjust to taste)
Turmeric powder – ½ tsp
Coriander powder – 1 tbsp
Kudampuli (Malabar tamarind / Fish tamarind) – 3–4 pieces (soaked in ½ cup warm water for 15 min)
Salt – to taste
Water – 1½ to 2 cups