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Heli Tourism

Puzha Meen Curry

Puzha Meen (River Fish) Curry is an absolutely delightful tribal delicacy, famous for the rich use of local ingredients, techniques and vessels that add a homely charm to the entire dish. Visitors love the way the protein is cooked, with one literally feeling the smooth waters the produce was taken from with every bite. This is a specialty of God’s Own Country, and an important part of our heritage.

Puzha Meen (river fish) - 1
Chilli Powder - 1 tsp.
Coriander Powder - 2 tsp.
Cumin Seed     
Turmeric Powder - ½ tsp.
Coconut Oil - 1 tsp.
Curry Leaves     
Green Chilli - 4 no
Ginger- 1 tsp.
Coccum (kudampuli) - 2
Garlic - 4 pods

Method of Preparation
Heat some oil in an earthen vessel. Put green chillies and stir. Next, add chilli powder, coriander powder and stir. Add garlic, followed by some water. Season with turmeric, salt and coccum. Upon boiling, add the cut pieces of fish and cover the vessel. Also add crushed ginger, garlic and cumin.

Once the fish gets cooked well, remove the vessel. Take a small pan and heat some oil. Put some mustard and curry leaves and stir. You can now add this on top of the cooked fish.

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District Tourism Promotion Councils KTDC KTIL Thenmala Ecotourism Promotion Society BRDC Sargaalaya SIHMK Responsible Tourism Mission KITTS Adventure Tourism
Muziris Heritage saathi nidhi Sahapedia Food Craft Institute
Department of Tourism, Government of Kerala, Park View, Thiruvananthapuram, Kerala, India - 695 033
Phone: +91 471 2321132, Fax: +91 471 2322279, E-mail:
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