Poached Cod in a Coconut-Onion Sauce

Meen Pulusu

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This curry from the southern state of Andhra Pradesh is tart, thanks to the tamarind, and chile-hot. I like to serve it with Squash with a Chickpea Flour-Lime Sauce for a quick meal.


  • ½ teaspoon ground turmeric
  • 4 boneless, skinless pieces of cod fillet (about 6 ounces each)<


  1. Sprinkle the turmeric on both sides of each fillet and press it into the flesh to ensure that it evenly flavors and colors the fish. Refrigerate, covered, for 30 minutes or as long as overnight.
  2. Pour ¼ cup water into a blender jar, and then add the coconut, shallots, mustard seeds, cloves, chiles, and garlic. Puree, scraping the inside of the jar as needed, to mak