Main Course

Traditional Indian Fish Curry with Taro Root (Meen Kootu)

Original name: Fish Curry with Taro (Meen Kootu)

Prep

20 mins

Cook

30 mins

Servings

IndianIntermediateLunchGluten FreePescatarian

About this dish

This fragrant, tangy fish curry from Kerala combines fresh fish with tender taro root in a coconut-tamarind sauce. The taro adds a creamy, earthy counterpoint to the bright, spicy broth—a beloved classic from India's Malabar coast.

Ingredients

UK and US measurements are both included for every recipe.

fish steaks (kingfish or mackerel)

protein

500 g

Imperial: 1.1 lb

taro root

vegetable

250 g

Imperial: 8.8 oz

fresh grated coconut

other

1 cup

thin coconut milk

liquid

2 cups

Imperial: 500 ml

tamarind paste

seasoning

2 tbsp

sliced shallots

vegetable

1/2 cup

minced ginger

herb

1 tbsp

minced garlic

herb

1 tsp

slit green chilies

vegetable

Kashmiri red chili powder

spice

1 tsp

turmeric powder

spice

1/2 tsp

coconut oil

fat

2 tbsp

curry leaves

herb

2 sprigs

salt

seasoning

to taste

Method

Prepare fish and taro

10 minutes

Clean fish steaks and pat dry. Peel taro roots and cut into 1-inch chunks. Cook taro in boiling salted water until just tender but still firm, about 10 minutes. Drain and set aside.

Grind coconut masala

5 minutes

Grind grated coconut with 1/4 cup water to a smooth paste. Set aside.

Temper spices

3 minutes

Heat coconut oil in a deep pot over medium heat. Add curry leaves and shallots; sauté until shallots are golden, about 3 minutes.

Sauté aromatics

1.5 minutes

Add ginger, garlic, and green chilies; sauté for 1 minute. Stir in chili powder and turmeric; cook for 30 seconds.

Add thin coconut milk and tamarind

2 minutes

Pour in thin coconut milk and tamarind paste. Stir well and bring to a gentle simmer. Do not boil.

Add taro and fish

15 minutes

Gently slide in the cooked taro and fish steaks. Spoon some gravy over the fish. Cover and simmer on low heat for 15 minutes until fish is cooked through.

Finish with ground coconut

5 minutes

Stir in the ground coconut paste. Simmer uncovered for 5 minutes. Adjust salt. Remove from heat.

Rest and serve

10 minutes

Let the curry rest for 10 minutes before serving to allow flavors to meld.

Equipment

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Nutrition facts

360 kcal

Calories

28 g

Protein

25 g

Carbohydrates

24 g

Fat

5 g

Fiber

480 mg

Sodium

Tips

Use fresh or frozen coconut for the best flavor, avoid desiccated coconut as it will not yield the same creaminess.
Do not overcook the fish—simmer gently and check for doneness after 12–15 minutes.
For extra body, you can roast half of the grated coconut before grinding, then use it in the final step.
If you can't find taro, substitute with potato or yam, but taro gives the most authentic texture.

Serving suggestions

Serve hot with steamed rice or Kerala red rice. A side of stir-fried bitter gourd or a simple cucumber raita complements the curry beautifully.

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Recipe by

Anaya Narayanan

Specialises in Indian cuisine

Anaya Sharma is a biryani specialist who layers rice like a architect.

Describe yourself in three words: Precise, proud, saffron hands.