Nutrition Myths
Meen Mulagu Charu - Red Fish Curry

Meen Mulagu Charu – Red Fish Curry

Meen Mulagu Charu - Red Fish Curry

Spicy, delicious Indian fish curry, packed with flavors.
Course Main Course
Cuisine Indian
Keyword fish, Indian, curry
Servings 4 people
Author Gary Mehigan



  • 70 ml coconut oil
  • 2 g fenugreek seeds
  • 100 g sliced shallots
  • 40 g finely grated garlic
  • 40 g slices green chilli
  • 30 g fresh curry leaves
  • 3 g ground turmeric
  • 30 g kashmiri chilli powder
  • 400 ml water
  • 80 g dried kudampuli soaked in 1 cup water
  • 1 tsp salt flakes, plus extra to season
  • 1 blue swimmer crab, quartered, gills and guts removed
  • 500 g coral trout, skin off, 4 cm dice

Tempered Spices

  • 30 ml coconut oil
  • 15 g sliced shallots
  • 5 g white mustard seeds
  • 2 g ground fenugreek
  • 10 g curry leaves
  • 5 g finely julienned green chilli



  • Place the coconut oil in a large wok over high heat.
  • Add fenugreek seeds and warm until they pop.
  • Add shallots, ginger, garlic, green chilli and curry leaves.
  • Sauté well until soft, sweet and beginning to colour. Season with a little salt.
  • Reduce the heat to low add the turmeric and chilli powder, stir well and cook out for 1-2 minutes.
  • Add the water, hydrated kokum and a little of the soaking water.
  • Add the salt and bring to the boil. Simmer for 5-6 minutes. Check flavour, heat and seasoning and adjust if necessary.
  • Place crab and coral trout into the curry and simmer for 5 minutes or until seafood is just cooked.

Tempered spices

  • Heat coconut oil in a small frying pan over medium heat.
  • Add shallots, mustard seeds and fenugreek and cook for 3 minutes. Add the curry leaves and green chilli and stir through.
  • Pour Tempered Spices over the curry
    Cooking Red Fish Curry - Meen Mulagu Charu
  • Optional - serve with appam.


NOTE1: This curry is very different to other curries you get in common Indian restaurants.
NOTE2: I used kokum fruit since I couldn't find kudampuli (although was told that it is the same fruit by the store owner). I found some conflicting information online. 
Kokum fruit adds a lot of unique flavor and texture to the dish, and sour ingredients such as tamarind are not equivalent.
NOTE3: I served this curry with Persian cauliflower rice which was a healthy and great matching accompaniment. 

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