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Main Course

Naadan Meen Curry

This homestyle fish curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 2 servings

1/2 kg Sea fish
11/2 cup Coconut — grated
2 nos Small onions (Kunjulli)
2 nos Green chillies
2 tsp Chilly powder not heaped
1/2 tsp Turmeric powder
1/4 - Fenugreek powder (Uluva)
1 tbsp Coconut oil
1 sprig Curry leaves
Tamarind A lemon sized ball (Puli)
Salt, to taste

Preparation

Step 1
Heat 1/4 tsp of oil in a pan.
Step 2
Add chilly powder into it and heat it stirring continuously.
Step 3
Grind together grated coconut, small onions, turmeric powder, roasted chilly powder and fenugreek powder into a coarse form.
Step 4
It shouldnt be a very fine paste.
Step 5
Heat up a Meen chatti or earthern pot.
Step 6
Add the cut fish, the coconut paste, tamarind water, salt and split green chillies.
Step 7
Boil it and cook, till the fish is tender.
Step 8
Switch off the fire and sprinkle rest of the oil and curry leaves.
Step 9
Split pieces of drumstick adds to the taste.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Naadan Meen Curry

Ingredientsfor 2 servings

1/2 kg Sea fish
11/2 cup Coconut — grated
2 nos Small onions (Kunjulli)
2 nos Green chillies
2 tsp Chilly powder not heaped
1/2 tsp Turmeric powder
1/4 - Fenugreek powder (Uluva)
1 tbsp Coconut oil
1 sprig Curry leaves
Tamarind A lemon sized ball (Puli)
Salt, to taste

Preparation

Step 1
Heat 1/4 tsp of oil in a pan.
Step 2
Add chilly powder into it and heat it stirring continuously.
Step 3
Grind together grated coconut, small onions, turmeric powder, roasted chilly powder and fenugreek powder into a coarse form.
Step 4
It shouldnt be a very fine paste.
Step 5
Heat up a Meen chatti or earthern pot.
Step 6
Add the cut fish, the coconut paste, tamarind water, salt and split green chillies.
Step 7
Boil it and cook, till the fish is tender.
Step 8
Switch off the fire and sprinkle rest of the oil and curry leaves.
Step 9
Split pieces of drumstick adds to the taste.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

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A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

Side Dish

Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

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Breakfast

Kerala Traditional Egg Omelette | Nadan Mutta Omelette

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