Meen curry, also known as fish curry, is a popular dish in Kerala, specifically in the coastal regions. The combination of succulent fish, aromatic spices, and tangy flavours creates a culinary masterpiece that delights the taste buds. Beyond its delectable taste, the chemistry behind Meen curry significantly enhances its flavours and textures that contribute to its irresistible appeal.
Tamarind /kokum (kudampuli) / tomatoes and Acidity:
Tamarind, a widely used ingredient in meen curry, contributes a tangy flavour and a slight sweetness to the dish. Tamarind contains mainly tartaric acid. Sometimes Tomatoes (citric and malic acids) and kokum (the hydroxyl citric acid is the main guy) are used to acidify the curry, which also aids in tenderizing the fish, breaking down its proteins and enhancing its texture. These organic acids also act as natural preservatives and enhance the shelf life compared to other dishes in hot and humid Kerala.
Spices and Flavor Chemistry:
The vibrant flavours in meen curry are attributed to a carefully selected blend of spices. Common spices used in meen curry include mustard seeds, fenugreek seeds, turmeric, cumin, coriander, and curry leaves. These spices are rich in volatile oils, phenolic compounds, and antioxidants, contributing to the dish's distinct aroma, taste, and health benefits. The chemical compounds present in these spices interact with the fish and other ingredients, creating a harmonious flavour profile.
Chilli Powder: Fiery Capsaicin and Flavorful Heat
Chilli powder adds a characteristic spiciness to meen curry. The active compound responsible for the heat is capsaicin. Capsaicin binds to receptors on the tongue, triggering a sensation of heat and releasing endorphins, elevating the taste of the curry to a new level of excitement. The intensity of spiciness can be adjusted by varying the amount of chilli powder used.
Golden Goodness and Bioactive Curcumin
Turmeric powder imparts a vibrant yellow colour to meen curry and adds a distinct earthy flavour. The active compound in turmeric, curcumin, offers antioxidant, anti-inflammatory, and antimicrobial properties. Curcumin's chemical structure allows it to bind with proteins, enhancing the texture and flavour of the fish. Curcumin by itself has a low absorption rate but in combination with capsaicin or peperine (found in pepper) becomes more bioavailable (gets readily absorbed in our bodies). So the combination comes with health benefits of its own.
Fish Proteins and Collagen:
The fish used in meen curry is rich in proteins, including collagen, which is vital to the dish's texture. The application of heat during cooking causes collagen to denature and convert into gelatin. This process contributes to the silky smoothness and thickness of the curry, enhancing its mouthfeel. The gel-like consistency of the curry after cooling down is due to the gelatin formed. Fish Collagen or marine collagen is attributed with anti-aging properties, but the "drinking like a fish" property of a Malayalee is probably balancing out the benefits.
Umami:
Umami, often referred to as the fifth taste, is present in meen curry and adds a savoury dimension to the dish. This flavour sensation is derived from amino acids like glutamate and inosinate, which naturally occur in fish. Umami compounds intensify the overall taste profile, creating a more satisfying and well-rounded flavour experience. Glutamate, which is found in cuisines from Northeast Asia such as China, Japan and Korea, generally has a bad reputation in the market. But, I did not find any scientific studies authenticating this information. Whether consumed naturally in foods or in the form of MSG, Glutamate itself is not inherently bad for health. It is an essential component of many foods and plays a crucial role in normal bodily functions. It is an important neurotransmitter involved in the central nervous system functions.
Maillard Magic:
During cooking, the Maillard reaction works its magic, creating a symphony of flavours and a beautiful reddish-brown hue. This reaction between amino acids and sugars in the fish produces browning compounds that give meen curry its irresistible taste. A chemistry masterpiece on your plate!
Meen Curry's appeal extends beyond its taste, incorporating a fascinating interplay of chemical reactions and ingredients. From the Maillard reaction lending depth of flavour to the chemistry of spices, turmeric, acids, fish proteins and collagens and the umami, the chemistry behind meen curry elevates it to a culinary masterpiece.
Understanding the chemical principles at work enhances our appreciation for the dish's complex flavours and textures.
So, the next time you savour a plate of meen curry, savour not only its deliciousness but also the intricate chemistry that contributes to its irresistible allure.
Tell me your favourite memories of savouring meen curry
