Nadan Meen Curry (Fish Curry Kerala Style), fish curry with thick gravy, spicy fish curry, kerala fish curry, chuvana fish curry, kerala cooking, kerala dishes, kerala recipes, kerala cuisine, south indian recipes

Fish Gravy: Nadan Meen Curry (Fish Curry Kerala Style)

Nadan Meen Curry (Fish Curry Kerala Style), fish curry with thick gravy, spicy fish curry, kerala fish curry, chuvana fish curry, kerala cooking, kerala dishes, kerala recipes, kerala cuisine, south indian recipes

Nadan Meen Curry (Fish Curry Kerala Style)

I always used to look at the fish curry which my mother in law used to prepare with so much of fascination. It’s really red in colour and the gravy is thick. Even my mother prepares tasty fish curry. After so much of trial and error I got a good recipe. Here I am sharing it with you.

If you are looking for other Fish Curry recipe with good gravy, check out Fish Curry with Coconut Gravy, Meen Manga Curry or Meen Varutharachathu


Nadan Meen Curry Recipe

Ingredients:

  • Fish – 500g cut into medium pieces
  • Mustard seeds – 1/2 tsp
  • Small onion – 8-10
  • Red chilli powder – 1 tsp
  • Kashmiri 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

(Note: Please dont substitute Kashmiri chilli powder with red chilli powder. Kashmiri chilli is less spicy and it helps to make the gravy thick and gives a good color for the curry. Vary the amount of chilli as per you spice level. 1 Cup = 250 ml)

Method:

Nadan Meen Curry

Heat oil in a pan (meen chatti ) and splutter mustard seeds. Add curry leaves, and crushed small onions

Nadan Meen Curry1

When onion becomes soft add ginger garlic paste and cook for 4-5 min. Add red chilli, kashmiri chilli, turmeric and coriander powder, salt to the pan and cook for 4-5 min.

Nadan Meen Curry2

Add water and cocum to the pan and mix well. Once it start boiling add fish pieces and swirl the pan.

Nadan Meen Curry3

Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take approx 8-10 min for this. By this time fish will be cooked and gravy will be thick. Keep the pan aside and pour 3 tbsp of oil over cooked dish. Keep the pan closed for 10 min. Serve with kappa, rice etc

Tips:

  • Don’t skip step 9. It gives a good taste and look to your dish.
  • Don’t have this dish immediately after preparation. This curry tastes best after 3-4 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.

 

 

Fish Gravy: Nadan Meen Curry (Fish Curry Kerala Style)
Author: 
Recipe type: Side Dish
Serves: 4-5
 
Ingredients
  • Fish – 500g cut into medium pieces
  • Mustard seeds – 1 tsp
  • Small onion – 8-10
  • 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
  1. Heat oil in a pan (meen chatti ) and splutter mustard seeds.
  2. Add curry leaves and crushed small onions.
  3. When onion becomes soft add ginger garlic paste and cook for 4-5 min.
  4. Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
  5. Add water and cocum to the pan and mix well. Once it start boiling add fish pieces and swirl the pan.
  6. 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.
  7. Keep the pan aside and pour 3 tbp of oil over cooked dish. Keep the pan closed for 10 min.
  8. Serve with kappa, rice etc
  9. Tips:
  10. Don’t skip pouring oil on top of curry prepared. It gives a good taste and look to your dish.
  11. 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.
  12. Prepare this dish in meen chatti (earthen ware). It will taste best.

 

 

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27 thoughts on “Fish Gravy: Nadan Meen Curry (Fish Curry Kerala Style)

    • Dear Vidya,

      Very happy to hear that you liked the recipe. In fact the thanks should go to my Mum for teaching me the tricks 🙂 and thanks a lot for posting your feedback.

      Cheers
      Vimmy

  1. hi,
    I had tried this naadan meen curry today. It was awesome and very easy to prepare too. I liked the taste, smell, and the appearance of the curry. Thank you so much to help me to prepare this wonderfull dish.

  2. Tried the nadaan meen curry…, wow…outstanding…keeps on sharing nadan receipe….Let everyone enjoys our nadan roochi……

  3. Hi veterans
    why do we splutter mustard seeds, if we make a paste and add it while onions are getting brown, will it taste different? fenugreek, powder or whole? which tastes good? finally, how about using vegetable oils instead of coconut oil? pls hell
    antony peter
    antonypet@rediffmail.com

    • Hello Antony….. we have to splutter mustard seeds, if we make it as a paste the taste will be different. We can use fenugreek powder or seeds, if using powder use less quantity. Since its a Kerala recipe I believe it will taste best in coconut oil, but some people don’t like the taste of coconut oil at that time only is suggest oil of their choice…….Regards Vimmy

  4. I have tried ur chicken roast n nadan fish curry … It was awesome … Thank you for the reciepe … Keep on sharing ur reciepes…

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