This Kerala Fish Curry, known locally as Meen Curry, showcases the coastal cooking traditions of South India. The curry features a distinctive sour-spicy flavor profile achieved through the use of raw mango or kokum, balanced by the creaminess of fresh coconut milk. This is the type of curry my grandmother would make when fresh fish arrived from the morning catch.

The key to this dish is using firm-fleshed fish that can hold up to simmering in the curry without falling apart. Kingfish, seer fish, or any firm white fish works beautifully. The curry paste, ground fresh with coconut and spices, creates a luxurious sauce that perfectly coats the fish. Serve with steamed rice and a simple vegetable thoran for an authentic Kerala meal.