Kerala Style Dry Fish Curry (Unakka Meen Curry)

Dry Fish Curry, or Unakka Meen Curry, is a classic Kerala dish that’s loved for its bold, tangy, and spicy flavors. Made with dried fish (unakka meen), this curry is cooked in a rich blend of spices, onions, and coconut oil, making it an irresistible addition to any meal. The beauty of this recipe lies in its versatility—you can use any dried fish you have on hand, such as anchovies (nethili karuvadu), mackerel (sukya bangda), or any other. If you don’t have any dried fish, check out our collection of fresh and clean dried fish at Spicy Finds. Choose from a variety of options and get them delivered quickly to your doorstep!

Kerala Style Dry Fish Curry (Unakka Meen Curry)

Ingredients

1. Dried fish – 250 g (use any variety like dried anchovies, mackerel, or sailfish)
2. Onion – 75 g (finely sliced)
3. Green chilies – 2 (slit)
4. Ginger-garlic paste – 30 g
5. Coriander powder – 30 g
6. Chili powder – 30 g
7. Turmeric powder (haldi) – 10 g
8. Curry leaves – 10 g
9. Mustard seeds (kaduku) – 10 g
10. Fenugreek seeds (uluva) – 10 g
11. Coconut oil – 50 ml

Step-by-Step Instructions

Step 1: Prepare the Dried Fish

• Wash the dried fish thoroughly under running water to remove excess salt and dirt.
• Soak the fish in cold water for about 30 minutes to soften it. Drain and set aside.

Step 2: Sauté the Aromatics

• Heat coconut oil in a heavy-bottomed pan or an earthen pot (manchatti) over medium heat.
• Add mustard seeds and let them splutter. Then add fenugreek seeds and sauté until aromatic.
• Add curry leaves, green chilies, and sliced onions to the pan. Sauté until the onions turn golden brown.

Step 3: Add Spices

• Add ginger-garlic paste to the pan and sauté for about a minute until fragrant.
• Stir in coriander powder, chili powder, and turmeric powder. Mix well and cook for about 30 seconds to toast the spices.

Step 4: Cook the Curry

• Add the soaked and cleaned dried fish to the pan. Stir gently to coat the fish with the spice mixture.
• Pour in enough water to create a gravy-like consistency (approximately 1 cup). Stir well.

Step 5: Simmer

• Cover the pan with a lid and let the curry simmer on low heat for about 10–12 minutes until the fish absorbs all the flavors and the gravy thickens slightly.

Serving Suggestions

Serve this delicious Kerala-style dry fish curry hot with steamed rice or kanji. It also pairs well with pappadam (crispy lentil wafers) or coconut sambol for an authentic Kerala meal.

Kerala-style dry fish curry is a celebration of bold coastal flavors that’s both comforting and satisfying. The combination of rehydrated dried fish, aromatic spices, and creamy coconut oil creates a dish that’s perfect for seafood lovers looking to explore traditional Indian recipes. Try this recipe today and enjoy a taste of Kerala’s culinary heritage!