Meen Kozhunkurai Rice Recipe

The vibrant tapestry of Indian cuisine boasts countless regional gems, and from the sun-kissed shores of Kerala comes Meen Kozhunkurai Rice Recipe, a dish that bursts with the essence of the sea.

Meen Kozhunkurai Rice or Fish Curry Rice is a delicious and hearty dish from the Indian state of Kerala. It is made with a flavorful fish curry, cooked rice, and a variety of vegetables. The dish is often served with a side of pappadam or appam.

Also read: Rohu or Katla Which Fish Has Fewer Bones?

A Dive into Culinary Heritage:

Meen kozhukarai, meaning “fish curry” in Malayalam, is a staple in Kerala households. Traditionally prepared with fresh, local seafood like prawns, sardines, or mackerel, it’s a testament to the region’s ingenious way of transforming simple ingredients into culinary masterpieces.

A Symphony of Flavors:

The soul of meen kozhukarai lies in its masala: a vibrant concoction of chilies, ginger, garlic, coconut, and spices. The heat of the chilies is tempered by the creamy sweetness of coconut milk, while the ginger and garlic add a warm depth of flavor.

Each bite is a delightful dance of spice, sweetness, and savory goodness, perfectly complementing the tender fish and fluffy rice.

Preparing the Perfect Meen Kozhunkurai Rice Recipe

Meen Kozhunkurai Rice Recipe
Meen Kozhunkurai Rice Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4-6

Meen kozhunkurai rice recipe kerala style ingredients

  • For the fish:
    • 500 g fish (prawns, sardines, mackerel, or any fish of your choice)
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon red chili powder
    • 1/4 teaspoon coriander powder
    • Salt to taste
  • For the masala:
    • 2 tablespoons vegetable oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 2 green chilies, chopped (adjust to your spice preference)
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chili powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/4 teaspoon black pepper powder
    • 1/2 cup grated coconut
    • 1 cup coconut milk
    • 1 tablespoon chopped coriander leaves
  • For the rice:
    • 2 cups basmati rice
    • 3 cups water
    • 1 teaspoon salt


  1. Clean and marinate the fish: Wash the fish thoroughly and pat dry. In a bowl, combine the turmeric powder, red chili powder, coriander powder, and salt. Rub the mixture onto the fish pieces and set aside for 15 minutes.
  2. Prepare the masala: Heat oil in a pan over medium heat. Add the onion and cook until softened. Add the garlic, ginger, and green chilies, and cook for another minute until fragrant.
  3. Add the spices: Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder. Saute for a minute until the spices release their aroma.
  4. Incorporate the coconut: Add the grated coconut and cook for another minute until it blends with the masala.
  5. Pour in the coconut milk: Gradually add the coconut milk and bring to a simmer. Let the masala simmer for 5-7 minutes until slightly thickened.
  6. Add the fish: Gently add the marinated fish pieces to the masala and cook for 5-7 minutes, or until the fish is cooked through.
  7. Cook the rice: While the fish is cooking, rinse the basmati rice until the water runs clear. In a separate pot, bring water to a boil. Add the rice, salt, and stir once. Cover the pot and reduce heat to low. Let the rice cook for 15-20 minutes, or until fluffy and cooked through.
  8. Assemble and serve: Fluff the cooked rice with a fork. Transfer the meen kozhukarai to a serving dish and top with the cooked rice. Garnish with chopped coriander leaves and enjoy with appams or papads!

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