Naadan Meen Curry
Here’s the recipe of traditional Kerala fish curry - spicy too !!!
( homestyle preparation, no added thickening agent / no extra branded fish
masalas and less oil too). It goes well with Rice (especially the Kerala Brown
rice), Appam, Idiyappam, Boiled and mashed Tapioca(Kappa)...
Note: You can use this recipe for any fish variety . Allow
the curry to stand for at least 1- 2 hours before serving so that the gravy and
fish absorbs all the flavors.
Serves: 2 -3
Ingredients
For the fish:
225 g fish pieces, medium size pieces (225 g net weight
after cleaning)
Wash and clean fish pieces. Wash till you get a clear water
and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly
and wipe each fish piece with a kitchen towel. In a wide bowl, marinate fish
pieces evenly with1/4 teaspoon turmeric
powder, ½ teaspoon red chilli powder and
½ salt. Cover and keep aside for half an hour.
Other ingredients
1 tablespoon oil
10 shallots / chuvannulli , finely sliced or 1 small size
onion
6 cloves garlic, finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
1 spring curry leaves or 6 nos (dark green)
1 well ripe tomato (big size), cubed (or 3 small size)
Spice paste:
2 ½ level teaspoon
red chilli powder (2 teaspoon for less spicy curry)
½ level teaspoon
uluva podi (methi powder / fenugreek powder)
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
Dilute red chilli powder, uluva podi, coriander powder and
turmeric powder in 4 tablespoon water and keep aside.
1 cup / 200 ml water (Indian standard measuring cup of 200
ml / 8 oz capacity)
1/2 teaspoon salt (or to taste)
Method
Heat oil in a meen chatty (preferably earthen pot) or pan.
Add finely sliced small onion / shallots / chuvannulli. Fry on a medium heat
till golden color.
Add sliced garlic, ginger, slit green chilli and curry
leaves and fry till crisp and golden color.
Add cubed tomato and gently
stir on a medium heat until well combined.
Add diluted spice paste and stir on a low heat for 2 - 4
minutes or until the raw smell goes and water dries up / well combined with
other ingredients.
Add kudampuli along with strained water (reserved 2 tablespoon
water, in which kudampuli soaked), salt to taste and 1 cup water / 200 ml). Stir
all the ingredients well. Cover with a lid and cook on a low to medium heat for
10 - 12 minutes or until it boils and thickens.
At this stage, add marinated fish pieces gently (Level of
the water should be equal to fish pieces. It should not be ½ to 1 ½ inch above
fish pieces. Fish curry won’t be tasty if the gravy is too thin). Cover with a
tight lid and cook on a medium to low heat for 8 – 10 minutes or until done /
fish pieces well cooked / gravy slightly thickens (Cooking time depending upon
the variety of fish. Normally fish cook very fast). Switch off the heat. Consume
the curry after one hour. Then it will absorb all flavours. Serve with Rice /
Boiled tapioca / Appam …
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