KERALA FISH CURRY | NADAN MEEN CURRY

Kerala fish curry



Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 – 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder- 1/2 to 1 tbsp
5. Fenugreek powder-1/8 tsp
6. Black pepper powder-1/8 tsp
7. Mustard seeds-1/2 tsp
8. Shallots,sliced-5 to 6 nos
9. Ginger,crushed- 1.5 tbsp
10. Garlic,crushed-1.5 tbsp
11. Curry leaves-2 sprigs
12. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
13. Water-1 to 1.5 cups( or as required)
14. Salt-to taste

Instructions:

• Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder ,black pepper powder and few tbsp of water to form a thick paste.Keep aside.
  

   

• Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.
  
   
   
   

   

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  Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.

   

  
   

   

• Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for few minutes or until the masala leaves the sides of the pan.
  

   

• Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.
  
   

   

• Add kudampuli / tamarind and salt to taste. 
  

   

• Bring it to a boil,over medium heat.Now add the fish pieces and mix well.
  

   

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  Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.

   

   
   

   

• Remove from heat and keep covered for at least one hour for the flavors to blend in.
• Serve with rice.

Notes:

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.
• You may also add 1 or 2 green chilies along with ginger and garlic,if desired.
• Click here for more Kerala seafood recipes.