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Main Course

Naadan Fish Curry Easy

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 kg Neimeen Cleaned and Sliced, Kingfish
3/4th of Raw Mango small slices
1½ “ Ginger
4 nos Green Chillies
2 tbsp Kashmiri Chilli Powder
1 tsp Turmeric powder
1 Lemon Tamarind water — soaked in warm water and squeezed
1 cup Coconut Milk
2 tbsp Coconut oil
10 nos – 8 Pearl onions (Kunjulli)
12 - Sliced, Pearl Onions (Kunjulli)
3 sprig Curry leaves
Coconut Oil

Preparation

Step 1
1) Coarsely pound (chathakkuka) the pearl onions, ginger & green chillies. 2) Put the above onion, ginger, green chilli mix into a pan along with the raw mangoes and 2 tbsp of coconut oil. 3) Add chilli powder, turmeric powder, salt and 1 cups of water and cook until mangoes are half done. 4) Now add the fish pieces and adjust salt and water and cook the fish covered, on low heat. 5) When the fish is almost done, add tamarind water and adjust spices and salt and cook till fish is done. 6) At this point, add coconut milk and bring to a boil and turn off the stove. 7) Now, it is time to season. For this, fry the sliced onions and curry leaves in coconut oil until onions turn brown and crispy. 8) Pour the seasoning on to the curry. :- Serve hot with Rice, Idiappam, pathiri etc.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Naadan Fish Curry Easy

Ingredientsfor 4 servings

1 kg Neimeen Cleaned and Sliced, Kingfish
3/4th of Raw Mango small slices
1½ “ Ginger
4 nos Green Chillies
2 tbsp Kashmiri Chilli Powder
1 tsp Turmeric powder
1 Lemon Tamarind water — soaked in warm water and squeezed
1 cup Coconut Milk
2 tbsp Coconut oil
10 nos – 8 Pearl onions (Kunjulli)
12 - Sliced, Pearl Onions (Kunjulli)
3 sprig Curry leaves
Coconut Oil

Preparation

Step 1
1) Coarsely pound (chathakkuka) the pearl onions, ginger & green chillies. 2) Put the above onion, ginger, green chilli mix into a pan along with the raw mangoes and 2 tbsp of coconut oil. 3) Add chilli powder, turmeric powder, salt and 1 cups of water and cook until mangoes are half done. 4) Now add the fish pieces and adjust salt and water and cook the fish covered, on low heat. 5) When the fish is almost done, add tamarind water and adjust spices and salt and cook till fish is done. 6) At this point, add coconut milk and bring to a boil and turn off the stove. 7) Now, it is time to season. For this, fry the sliced onions and curry leaves in coconut oil until onions turn brown and crispy. 8) Pour the seasoning on to the curry. :- Serve hot with Rice, Idiappam, pathiri etc.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.