Sep 26, 2010

Traditional Kerala Fish Curry

Traditional Kerala Fish Curry ( Naadan Fish Curry )

Recipe credit - Mrs Ammini Varghese ( My friend Dr Sheeja’s mom - in - law )

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy absorbs all the flavors.

Try this recipe ...

Serves: 3 - 4

You will need

500 g fish pieces ( nemmen / avoli / pomfret )
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon salt
2 tablespoon oil + 1 teaspoon oil
3 onions, finely sliced
4 teaspoon Kashmiri red chilli powder ( or 3 1/2 to 5 teaspoon normal brand chilli powder / homemade )
1 cup ( 100 ml ) water
3/4 teaspoon salt ( or salt to taste )
3 spring curry leaves
4 kudampuli, medium size ( or 6 small size )
2 teaspoon coconut oil ( for final preparation )

For Seasoning:

1 tablespoon oil
2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds ( methi / uluva )
5 - 8 small onions / chuvannulli, finely sliced
1 - inch piece ginger, finely chopped
8 garlic cloves, finely chopped
1/4 teaspoon hing ( asafoetida / kaayam ), optional


Dilute red chilli powder with 2 tablespoon water and keep aside.

Soak kudampulis in 1/4 cup water and with 1/4 teaspoon salt (reserve water ).

Wash and clean fish. Wash with salt till you get a clear water. Drain out water completely. Marinate fish pieces with salt , red chilli powder and turmeric powder for half an hour.

For onion paste:

In a pan, heat 1 tablespoon oil. Add sliced onions and fry till light golden in color or till the water dries up from the onions. Add diluted red chilli powder and mix well. Saute on a low heat for 5 minutes or till the onion - red chilli mixture thickens / raw smell goes. Allow this mixture to cool and make a smooth paste in a mixer.

For seasoning:

In a pan, heat 1 tablespoon. Add mustard seeds. When they begin to pop add fenugreek seeds. Add sliced onions, chopped ginger and chopped garlic, hing / kaayam ( optional ). Fry till fragrant and golden color. Keep aside.

Final preparation:

In an earthen pot ( meen chutty ) / cooking pan, heat 1 teaspoon oil. Arrange 2 spring curry leaves, kudampuli and marinated fish pieces. Add ground onion - red chilli powder mixture ( onion paste ), 100 ml water, reserved kudampuli stock and salt to taste. Cover with a lid and cook on a medium heat for 8 - 10 minutes.

When it is 3/4 th done ( gravy slightly thickens ), add seasoning ( mustard seeds, fried small onions, garlic... ) and cook again for 5 minutes on a low heat or till done. Sprinkle 2 teaspoon coconut oil. Serve fish curry with Rice / Tapioca ( Kappa / Cheeni ) / Appam ..

1 comment:

Nisha said...

Our Ammachi's Meen Curry is the world's best.Thanks to Niyachechi for introducing to the whole world.