Fish Gravy: Nadan Meen Curry (Fish Curry Kerala Style)
Author: Vimmy
Recipe type: Side Dish
Serves: 4-5
Ingredients
Fish – 500g cut into medium pieces
Mustard seeds – 1 tsp
Small onion – 8-10
Fenugreek seeds (uluva) – ¼ tsp
Red chilli powder – 1 tsp
Kasmiri chilli powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 3 tsp
Ginger garlic paste – 3 tsp
Cocum (kudampuli) – 2-3 pieces
Curry leaves – 6-8
Water – 1 ½ cup
Oil
Salt
Instructions
Heat oil in a pan (meen chatti ) and splutter mustard seeds.
Add fenugreek seeds, curry leaves and crushed small onions.
When onion becomes soft add ginger garlic paste and cook for 4-5 min.
Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
Add water and cocum to the pan and mix well. Once it start boiling add fish pieces and swirl the pan.
Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take apprx 15-20 min for this. By this time fish will be cooked and gravy will be thick.
Keep the pan aside and pour 3 tbp of oil over cooked dish. Keep the pan closed for 10 min.
Serve with kappa, rice etc
Tips:
Don’t skip step 4. It gives a good taste and look to your dish.
Don’t have this dish immediately after prepartion. This curry tastes best after 5-6 hrs. It takes time for the masala to get into the fish pieces.
Prepare this dish in meen chatti (earthen ware). It will taste best.
Recipe by Vimmy's Recipe World at http://vimmysrecipeworld.com/nadan-meen-curry-fish-curry-kerala-style/