neymeen curry

neymeen curry

Neymeen Curry/ Seer Fish Curry

Medium sized  dices of neymeen is cooked in a medium spicy coconut and dry roasted spices gravy. Neymeen or Seer fish is also known as Queen fish.

neymeen curry

neymeen curry


  • Neymeen or seer fish – 700 gms
  • Grated coconut – 200gms
  • Chilly powder – 1 Tbsp
  • Coriander powder – 1 Tbsp
  • Turmeric powder – 1/2 Tsp
  • Fenugreek powder – 1/2 Tsp
  • Green chilly – 2 nos, slit
  • Tomato – 1 medium, quarted
  • Kudampuli/Malabar tamarind- 2 nos
  • Curry leaves – 1 sprig
  • Salt to taste


  1. Clean and cut fish into medium sized cubes.
  2. Ina skillet,dry roast powdered spices such as chilly powder, turmeric, fenugreek powder and coriander powder.
  3. In a food processor, take the grated coconut and dry roasted spices.
  4. Blend them together to a smooth paste by adding enough water.
  5. In an earthen ware pot, add the coconut paste and add water. (water should be just enough to cover the fish).
  6. Add  green chilly, salt, tomato and tamarind  and combine all the ingredients together.
  7. When the gravy comes to boil, add the fish and let it cook on a simmering fire.
  8. When the fish is cooked, add curry leaves to finish cooking.
  9. Serve hot with rice.

Bone Appetite & Happy Cooking!



  1. I remember having it when I was travelling to Kerela and Tamil Nadu. You refreshed some beautiful memories by sharing this fish curry 🙂

    • Deepu Panicker says:

      I’m so glad to see that you like fish curries, I doubt if there is anything like a South Indian fish curry.

    • Deepu Panicker says:

      I am so glad to see that you like fish curries. I doubt if there is anything like a South Indian fish curry at all.

Leave a Reply

Your email address will not be published. Required fields are marked *