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:
Heat oil in a pan (meen chatti ) and splutter mustard seeds. Add 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, salt 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 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 – 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
- Heat oil in a pan (meen chatti ) and splutter mustard seeds.
- Add 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 pouring oil on top of curry prepared. 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.
Thanks. came out gr8.
Dear Shonith,
Nice to know that the recipe worked out well for you and thanks for your feedback.
Cheers
Vimmy!!!!
Hey hi, just tried out your recipe and it has come out really awesome!!… Thanks a lot for posting this recipe….
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
Tried, It came out really well. yummy yummy 🙂
Thanks a lot for the feedback Sanya….Its truly motivating :-)…Cheers Vimmy!!!!!
can you share the recipe of preparing some veg curry ?
Dear Anuraj…I know veg recipe is less in my blog…..i will surely work towards that… Cheers Vimmy
Thank you
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.
Happy to know that you are finding this space useful and thanks for sharing the feedback 🙂
Tried the nadaan meen curry…, wow…outstanding…keeps on sharing nadan receipe….Let everyone enjoys our nadan roochi……
Glad that you liked it Reshmi…..Cheers Vimmy!!!!!
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
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
yummy……………
🙂
It is very simple. I will try. Thank you
You are welcome Suresh!!!!!
I have tried ur chicken roast n nadan fish curry … It was awesome … Thank you for the reciepe … Keep on sharing ur reciepes…
Happy to know that you liked it 🙂
Cheers Vimmy
Tried your Nadan Meen curry…yummy…
Glad to know that you liked it Susan :-)….. Cheers Vimmy
Tried the nadaan meen curry…turned out awesome……thanks a lot vimmy!!!!
Happy to know about it Rachna……Cheers Vimmy 🙂
Mouth watering..
Thanks Preetha!!!!!