How to prepare fish curry | Nadan Meen Curry (Fish Curry Kerala Style)


How to prepare fish curry | Nadan Meen Curry (Fish Curry Kerala Style)

nadan fish curry Freelanz blogger Local search engine in bangalore
How to prepare nadan red fish curry

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 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.
Ingredients
  • 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
Instructions
  1. Heat oil in a pan (meen chatti ) and splutter mustard seeds.
  2. Add curry leaves and crushed small onions.
  3. When onion becomes soft add ginger garlic paste and cook for 4-5 min.
  4. Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
  5. Add water and cocum to the pan and mix well. Once it start boiling add fish pieces and swirl the pan.
  6. 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.
  7. Keep the pan aside and pour 3 tbp of oil over cooked dish. Keep the pan closed for 10 min.
  8. Serve with kappa, rice etc
  9. Tips:
  10. Don’t skip pouring oil on top of curry prepared. It gives a good taste and look to your dish.
  11. 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.
  12. Prepare this dish in meen chatti (earthen ware). It will taste best.
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