7 Must-Try South Indian Fish Curries To Pair With Rice

South-Indian fish curries combine rich and flavourful curry with aromatic spices and tender fish pieces cooked to perfection. Read in to learn more about seven South Indian fish curries that can be paired with rice.
South Indian fish curries to pair with rice or roti. Pic Credit: iStock

South Indian fish curries to pair with rice or roti. Pic Credit: iStock

Lovers of non-veg food can agree that fish curries are not only delicious but magical as well. In the south Indian states, each curry has a distinct identity but common ingredients like coconut milk, tamarind, and chillies are often found alongside fresh pieces of fish, and are ideal to be eaten alone with rice or roti for lunch or dinner.
South Indian-style fish curries differ in taste and ingredients but have a common link. For example, depending on the region, different souring agents are used to give the curry a certain tartness. In Goa, kokum is often used in these curries, which provides them with a bright red colour and a tart flavour, while 'Kudampuli' or dried tamarind is added in Kerala-style curries for an added kick.
Here are seven fish curries made in the southern regions of India that pair well with rice.
1) Kerala Meen Curry
This Kerala-style fish curry will be an instant hit when paired with rice. To make this dish, sardines are paired with a range of spices in a spicy gravy. Add slit green chillies, onion, garlic and ginger. Add the salt, saute the onions and make a paste out of coriander powder, turmeric powder and red chilli powder with water. Soak the kudampuli in water and keep it aside; add the spices paste, water and soaked kudampuli. Cook with a closed lid, add the coconut milk and marinated fish and cook for some time. Turn off the heat and let the curry and the pieces absorb the flavours. Serve warm with rice, and enjoy.
2) Meen Kuzhambu
A delicacy from Tamil Nadu, Meen Kuzhambu is made at home by sauteing onions in sesame oil and frying shredded coconut. Then, grind the shallots and roasted shredded coconut with water to make a paste. In another pan, saute mustard and methi seeds, and add the onion coconut paste, followed by water and dried tamarind. Once the masala cooks, add the coconut milk and fish and cook till the flavours are absorbed. Your meen kuzhambu is now ready to be served with rice.
3) Unakka Meen Manga Curry
A traditional fish curry recipe from Kerala, this dish involves Unnaka meen or dried fish with mango pieces and drumstick. Soak the fish in water and chop them into pieces. In a meen chatti, add curry leaves, green chillies, turmeric powder, jackfruit seeds and chilli powder. Add drumsticks, mango pieces, and soaked fish once the jackfruit seeds are partially cooked. Make a paste out of fried shallots and grated coconuts into the mixture. Cook till the flavours are absorbed, and add curry leaves. Let it cook for some time and serve unakka meen manga curry with rice.
Prepare these seven South-Indian fish curries made with aromatic flavours that add rich flavours to the dish Pic Credit iStock
Prepare these seven South-Indian fish curries made with aromatic flavours that add rich flavours to the dish. Pic Credit: iStock
4) Meen Gassi
With its origin in Mangalore, this delightful fish curry, made with coconut milk and masala, adds a creamy texture to the curry. Saute ginger, onion and garlic in a pan along with coconut milk, red chillies and tamarind pulp. Marinate the fish with turmeric powder and salt and add to the boiling curry. Garnish with coriander leaves and have them with rice.
5) Madras Fish Curry
A Chennai-style fish curry with aromatic flavours and tender fish pieces, this spicy curry is a must-have. Marinate the fish with turmeric and red chilli powder, set it aside and soak the dried tamarind. Heat mustard seeds, methi seeds, curry leaves, dried red chillies, green chillies and onions. Add the salt, chopped tomatoes, Kashmiri red chillies, turmeric, coriander, chilli powder and water. Add the soaked tamarind, salt, fish pieces, coriander, and curry leaves, and cook for some time. Your Chennai-style fish curry is ready to be paired with rice.
6) Andhra Chepala Pulusu
A fish curry from Andhra Pradesh, chepala pulusu involves a range of spices, tamarind, and other ingredients that give it a mouth-watering taste. After sauteing the onions, green chillies, and curry leaves with methi, cumin, and mustard seeds, add the ginger-garlic paste, diced tomatoes, salt, turmeric powder, and coriander powder. Add the water, tamarind paste, and fish pieces and cook until the curry and fish absorb the flavours. Enjoy delicious Andhra-style chepala pulusu with rice.
7) Malabar Matthi Curry
Hailing from the Malabar region in Kerala, it involves cooking sardines in an earthen pot with spices and tamarind, which gives it a tangy taste. Make a paste out of turmeric and grated coconut, and add them to a mixture of tamarind paste, salt, red chilli powder, ginger and green chillies. Add the fish pieces, red chillies, curry leaves, and mustard seeds. Add fried shallots, cook for some time and turn off the flame. Garnish with fried curry leaves or coriander leaves and serve with rice.
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