Meen Aviyal Recipe can be seen with step by step pictures in this blog.
Meen Aviyal is a delicious fish curry recipe that is made in 20 mins. This is a famous recipe that is prepared in our Kanyakumari region. We usually make this recipe using any kind of fish fillets that are available at that time. This recipe is the yummy lunch menu at our home most of the time. I learned this recipe from my mom since she makes this recipe mostly during my school and college days. Meen Aviyal is one of the easiest dishes in the fish recipes.
I have used Little Tunny (Surai Meen) fish fillets for this Meen Aviyal Recipe. But you can use Sardines (Mathi meen), Anchovies (Nethili) or Shark fish (Sura meen) as well to this recipe. I haven’t used raw mangoes in this recipe, but you can use raw mangoes instead of tamarind pieces to get a sour tint. This Meen Aviyal recipe makes a good combo with the plain rice and pickle.
Meen Aviyal is a simple recipe so that mom and I make this recipe often since my dad and my husband loves this recipe. Whenever we make this recipe, it comes out perfectly. So all try this recipe and let me know how it turns out for you.
- Preparation Time : 5 mins
- Cooking Time : 20 mins
- Total : 25 mins
- Servings : 3 to 4 persons
- Course : Side Dish
- Cuisine : Indian
Ingredients for making Meen Aviyal
- 8 to 10 Fish fillets
- 1/2 cup Grated Coconut
- 5 Dried Red Chillies
- 3 to 5 Shallots
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 3 inches Tamarind Piece
- 1/2 tsp Mustard Seeds
- Few Curry Leaves
- Salt to Taste
Steps for making Meen Aviyal
First, prepare the coconut paste for making Meen Aviyal. Add grated coconut and tamarind piece in the blender jar.
Then add red chillies and shallots to them.
Next, add coriander powder and turmeric powder to them.
Then add a fewer amount of water and blend to a bit of coarse paste. Make sure the paste is not too smooth.
Then transfer this paste to an Earthen Pot or Mud Pot.
Then transfer this paste to an Earthen Pot or Mud Pot. Wash the jar and add the water to the Earthen Pot. Adjust the water consistency according to your taste. But do not make it thinner.
Mix well and turn on the stove. Then add few curry leaves to the slurry.
Bring the slurry to the boiling point. Once it boiled, add the fish fillets to the slurry.
Let the Fish Aviyal boil for 10 to 15 mins or so. You will see the oil separation at the sides.
Once it boiled, keep the meen aviyal aside. Then heat the oil in the tempering vessel and add mustard seeds. Once it crackle, add curry leaves and one dried red chilli to it.
Pour the tempering over the fish gravy.
Meen Aviyal is ready to serve hot.
- For making Fish Aviyal, if you are adding raw mangoes for sour taste, you should skip adding a tamarind piece.
- It is recommended to add either raw mangoes or a tamarind piece.
- You can cut the mangoes into your desired pieces and add them to the slurry. Once it boiled, add fish fillets and bring them to boil again.