04 November 2011

Nadan Meen Curry/ Traditional Kerala Fish Curry - Malabar Style

Nadan Meen Curry - the flavorful delicious fish curry of Kerala. There won't be any house in the coastal area that does not make it excepting vegetarians. It is made daily with fresh catch of the day be it Ayila(Mackerel), Ayakkora (King Fish) or Natholi (Anchovy). Again as you go from place to place or even house to house the recipe will be different, the flavour different to suit ones palate and taste. I would like to share the recipe we make at home. 

I remember that every time we go on a trip to outstations, I crave to come back home and have Amma's fish curry and rice. It is an amazing combination. 



INGREDIENTS

Fish - 1/2 kg ( Anchovy/ Natholi )
Finely Ground Coconut - 4 cups
Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Green Chilly - 3 (slit)
Shallots(Cheriya ulli) - 4
Ginger (finely chopped) - 1 tbsp
Jeera Powder - 1/2 tsp
Fish Masala - 1 tbsp(optional) (I used Eastern Fish Masala)
Tomato -1
Tamarind - size of one medium lime
Water - 1/2 litre (approx)
Salt - as required
Coconut Oil - 1 1/2 tbsp
Curry leaves - 2 sprigs



METHOD

Heat coconut oil in a clay pot.
Add shallots and saute till soft.
Add chopped tomato, chilly and ginger. Stir.
In a small bowl soak tamarind using 1/4 cup water from the measured water.
Add the ground coconut and tamarind water.
Add jeera powder, chilly powder, turmeric powder and fish masala.
Let it come to a boil. It has to boil for about 5 minutes on medium flame.
Add salt and curry leaves.
Add fish slowly. When it boils well for 2 minutes remove from fire.
Serve hot with rice.



Tips:
If you are using any other fish i.e Mackerel/King Fish) marinate the fish using 1/2 tsp of turmeric, 1/2 tsp chilly powder and salt for 15 minutes.
Do not pour all the water. Check consistency and add as required. It is from this 1/2 litre that you can use to grind coconut and to soak tamarind. Remaining if need be, can be added if required when the fish masala is boiling before adding the fish.
Do not cook for more than 2 minutes as Natholi is a small fish it will get over cooked and break.








26 comments:

  1. Kothipichu, adipoli fish curry..so tempting.

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  2. Luv this creamy Fish curry.Yumm and deliciously done.Luv it

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  3. so creamy and delicious fish curry !!

    Ongoing Event - Festive Food

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  4. Meen curry super...nalle presentation..

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  5. I make fish curry the same way except the fish masala powder..Kanditu kothi vannu.. saw ur pics in FB ,nice pics..had sent a msg to u in FB ,just curious to know where ur resort is..it looks loveeely!! Next time nattil varumbol theerchayayum parayam :)

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  6. We were brought up with meen curry and other meen dishes, but after getting married as hubby don't like them I don't make home only eat them when i go back to india, thislooks so so good.

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  7. Ummmm.. Mouthwatering dish Rinku. Fish curry looks soo flavorful

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  8. Adipoli meencurry chechy..Beautiful clicks too..

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  9. Delicious curry. I am bookmarking this. Till now I didn't make any kerala special fish curry.

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  10. curry looks awesome....
    nice n clean presentation...

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  11. ohhh drooling over here,...yummmmmm

    http://www.panchamrutham.blogspot.com/

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  12. mouthwatering fish curry, absolutely yummy, beautiful clicks..

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  13. very yummy looking curry...Love the pics too...

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  14. awesome ....am drooling over the recipe as well as the clicks dear....


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  15. so creamy and delicious fish curry !!

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  16. What an ingenious recipe ~ the shots are sensational!
    USMasala

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  17. Lovely preparation, looks very delicious.

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  18. Nice curry and loved those spoons and bowls.

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  19. delicious fish curry... awesome..

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  20. Omg, super inviting nadan meen curry,rich and creamy.

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  21. Rinku, I tried this recipe and it was really good.. take a look at my blog hop entry for this wk. :o)

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  22. hmmm......let me try

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