Meen Palkari

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 1 kg - white fish
  • 2 cups - Coconut grated
  • 1.5 cups - Onion sliced
  • 12 - Green Chillies slit at the ends
  • 1 tsp - Ginger cut into small long pieces
  • 1 tsp - Garlic slit
  • 2 - Tomato, sliced in rounds
  • 4 tsp - Coconut Oil
  • 1 tsp - Small Onion finely chopped
  • 1 tsp - Mustard seeds
  • 1 tsp - Fenugreek
  • 2 springs - Curry leaves
  • For masala:
  • 3 tsps - Coriander powder
  • 1 tsp - Red chilli powder
  • 1 tsp - Black Pepper powder
  • 1 tsp - Turmeric powder
  • 1 tsp - Small Onion and Garlic paste

How to Make Meen Palkari

  • Add half a cup of water to the grated coconut.
  • Grind it in the mixer and extract the first coconut milk.
  • Add 1 more cup of water to the same coconut so that the extracted second milk comes to 3 cups.
  • Heat oil in a medium sized kadai.
  • Splutter mustard seeds and then fenugreek seeds, curry leaves.
  • Add the chopped small onion and fry till golden brown.
  • Now add a little of the second milk to the masala ingredients, mix well and add to the kadai.
  • Stir constantly for 2-3 mins and then add ginger, green chillies, garlic, chopped onions and tomatoes. Saute this well and add randampal and salt.
  • When it boils add the fish pieces, close the kadai with the lid.
  • When the fish is cooked and gravy thickens add the thalapal and heat in low flame and shake the kadai well.
  • Be gentle as the fish pieces should not break. Before the dish comes to a boil, switch off the flame.
  • Decorate with fried onion and cashew nuts if desired. Serve with rice as a main dish.