Nadan Meen Curry Easy

Ingredientsfor 4 servings

• 500 g Fish
• 2 piece Cocum Kudam (Puli)
• 4 nos Shallots (Kunjulli)
• 1/2 tsp Red chilly powder
• 1 tbsp Fish masala powder
• 1/2 tbsp Paprika powder
• 1/2 tsp Turmeric powder
• 2 tsp Coriander powder
• 1/2 tsp Mustard seeds
• 1 nos Onion large — sliced
• 4 nos Green chillies — slit
• 7 nos Garlic cloves — finely chopped
• 2 tbsp Ginger — finely sliced
• 1/2 tsp Fenugreek powder podi (Uluva)
• Curry leaves A sprig
• Coriander leaves A handful
• 4 cup Water
• Salt, to taste
• 2 tbsp Fish masala powder
• Ginger garlic paste – 1 tsp
• Salt, to taste

Preparation

1. Step 1

   Clean, wash and cut the fish into medium sized pieces. Add a pinch of turmeric while washing the fish. Marinate the fish with 2 tbsp fish masala powder, 1/2 tsp ginger paste, 1/2 tsp garlic paste and salt. Set aside for half an hour.

2. Step 2

   Soak the kudam puli in a little water.

3. Step 3

   Heat a non stick pan. Roast shallots, 1 tbsp fish masala powder, 1/2 tsp chilly powder, 1/2 tbsp paprika powder and 2 tsp coriander powder in low heat.

4. Step 4

   Grind into a smooth paste with little water. Heat the oil in a kadai and let the mustard seeds crackle. Add onions, green chillies, curry leaves, ginger and garlic and cook for a while.

5. Step 5

   When the onions turn brown, add the ground masala paste along with 1 cup water and salt. When the gravy starts boiling, add the fish pieces and kudam puli/gambooge pieces. Add more water if required, so as to cover the fish pieces. Sprinkle some uluva/fenugreek powder. Put the lid on and cook Nadan Meen Curry on gentle heat for around 15 minutes. If you like the taste of cilantro, garnish with a handful in Nadan Meen Curry.

6. Step 6

   The Nadan Meen Curry with rice or kappa.