Kerala fish curry / meen curry ( with coconut paste ) Main DishVery Easy41 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 3 350 g Black Pomfret ( Aavoli ) / Seer fish (Nemmeen / Ayakkura), cleaned and cut into thick pieces ( The slicing is different for frying and fish curry . Some prefer to skin out the fish - in which case the fish should be skinned). (Marinate fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder for 1/2 hour ) 15 small onions ( chuvannulli / sambar onion / shallots ) thinly sliced or 1 full onion, thinly sliced 1 - inch piece ginger, finely chopped 8 cloves garlic, finely chopped 2 green chillies, slit lengthwise 1 spring curry leaves 5 kudampuli ( kokum ) ( soak kudampuli in 1/2 cup water with 1 teaspoon salt for 1 hour ) 1 1/2 teaspoon salt ( or to taste ) 1 cup water (1/2 cup water to cook with kudampuli and fish pieces, remaining water for coconut paste ) 2 teaspoon cooking oil For the coconut masala / paste: 1 cup coconut, grated 8 whole red chillies ( soak whole red chillies in 1/4 cup water for 1 hour. Reserve water to grind the coconut paste) 1/4 teaspoon methi seeds ( uluva / fenugreek ) 1/2 teaspoon turmeric powder Make a smooth paste of above ingredients in a mixer. Keep aside. View the directions