Salmon Fish in Tamil & Malayalam: Kaala Meen & Kora Guide (Price, Names & Recipes)

But here is the million-dollar question: Are they all the same fish? In this expanded guide, we are diving deep into the world of South Indian Salmon. We will cover everything from local market names and current 2026 prices to professional techniques for the perfect Salmon Meen Kulambu and Kerala Salmon Mappas.

What is Salmon Fish Called in Tamil Nadu and Kerala?

Confusion at the fish stall often leads to buying the wrong catch. To get exactly what you want, use these specific terms:

1. Salmon Fish in Tamil Name: Kaala Meen (காலா மீன்)

In Tamil Nadu, the Indian Salmon is universally known as Kaala. In some coastal pockets like Tuticorin, you might also hear it referred to as Kizhi Meen, though Kaala is the standard trade name at the Chennai Kasimedu docks.

2. Salmon Fish Malayalam Name: Kora (കോര) or Chora

In Kerala, especially in the Malabar and Central Kerala regions, Salmon is known as Kora. It is highly prized in the backwater regions for its meaty texture, which is perfect for traditional "Kudampuli" (Malabar Tamarind) based curries.

If you want to know different fish names in different Indian languages then read my this ultimate guide Indian Fish Names in different languages.

Nutritional Breakdown: Kaala Meen Benefits

Why should you include Salmon or Kaala in your diet? As a chef, I recommend it for its unique fat structure. Unlike lean white fish, Salmon carries "good fats" that remain stable even during frying.

I have a Calorie Calculator made purely for Indian foods for you to maintain a healthy life style. Just enter the dish name and you will get calories and macro breakdown.

Kaala Meen Benefits: Why it’s Perfect for the South Indian Diet

Salmon (both Indian and Atlantic) is a nutritional powerhouse. Here is why it is highly recommended:

• Rich in Omega-3: Essential for heart health and reducing inflammation.
• High Protein: A 100g serving of Kaala Meen provides nearly 22g of protein.
• Brain & Eye Health: The DHA found in salmon oil is vital for cognitive function.

Salmon Fish Price in Chennai & Kerala (2026)

The Kora fish price and Kaala meen price vary based on the season and the landing at the docks:

Variety	Price in Chennai (TN)	Price in Kochi (Kerala)
Indian Salmon (Kaala/Kora)	₹750 - ₹1,100 per kg	₹700 - ₹1,000 per kg
Atlantic Salmon (Pink)	₹2,400 - ₹3,600 per kg	₹2,500 - ₹3,400 per kg

Chef's Buying Tip: Look for "Red Gills." If the gills are dark brown or grey, the fish is not fresh. The flesh of Kaala should be firm and spring back when pressed.

Recipe 1: Authentic Tamil Style Salmon Meen Kulambu

A tangy, spicy curry that improves in taste the next day!

Ingredients: 500g Kaala Meen, 15 Shallots (Small onions), 2 Tomatoes, 4 Green chilies, Tamarind (Lemon sized), Gingelly oil, Mustard seeds, Fenugreek (Vendhayam), Curry leaves, Turmeric, Chili powder, and Coriander powder.

1. Tamarind Base: Soak tamarind in warm water and extract 2 cups of thick juice. Mix in your chili and coriander powder here to avoid lumps.
2. The Tadka: Heat gingelly oil. Add mustard, fenugreek, and curry leaves. Sauté the shallots until golden brown.
3. Masala: Add tomatoes and mush them down. Pour in the tamarind-spice mixture and salt. Let it boil until the raw smell disappears and oil floats on top.
4. The Fish: Gently slide in the Salmon pieces. Cook on medium heat for exactly 6-8 minutes. Do not over-stir, or the fish will break.
5. Finishing: Garnish with fresh curry leaves and a teaspoon of raw gingelly oil.

Recipe 2: Kerala Style Salmon Mappas (Coconut Milk Curry)

The creamy richness of coconut milk perfectly balances the oiliness of Salmon.

Ingredients: 500g Kora fillets, 1 cup Thick coconut milk, 2 cups Thin coconut milk, Ginger-Garlic paste, Green chilies (slit), Fennel seeds (Perumjeerakam), Cinnamon, Cloves, and Coconut oil.

1. Aromatics: In coconut oil, sauté cinnamon, cloves, and fennel seeds. Add ginger-garlic paste and green chilies.
2. Base: Add sliced onions and sauté until translucent. Add turmeric and a little black pepper powder.
3. Slow Cook: Pour in the thin coconut milk. Add the salmon pieces and salt. Cover and cook on low flame for 10 minutes.
4. The Secret Finish: Turn the heat to the lowest setting. Pour in the thick coconut milk. Heat it through but do not let it boil, or the milk will curdle.
5. Final Touch: Temper curry leaves and small onions in coconut oil separately and pour over the curry.

Chef’s Tip: How to Clean Salmon for Indian Cooking

Salmon is a very delicate fish. In a professional kitchen, we follow these three rules:

1. The Lemon Wash: Rub the fish with a mixture of salt and lemon juice for 2 minutes before rinsing. This removes any "fishy" odor (goundhu).
2. Skin On or Off? For Meen Kulambu, keep the skin on; it holds the piece together. For frying, you can choose either, but the skin contains the most Omega-3.
3. Pin Bones: Use clean tweezers to pull out any tiny bones along the center line of the fillet.

Whether you call it Kaala or Kora, Salmon is a treat for the South Indian kitchen. While the imported pink variety is great for continental food, our local Indian Salmon is unmatched in traditional curries.

Want to know what Salmon is called in North India? Read my guide on Salmon Fish in Hindi and Price in Mumbai.