Nadan Meen Curry | Kerala Style Fish Curry

Nadan Meen Curry is a traditional styled authentic fish curry dish quite popular in Kerala Cuisine. Kerala is a land of coastal areas and beaches, with scenic landscape and beauty. The specialty of God’s Own Country is the sea food dishes available here. Nadan Meen Curry is one of those unique curry dishes that will make your meal special. The secret behind the dish is the method of preparation. Kerala Style Fish Curry dishes are prepared in earthen pots and preferably cooked on the ‘aduppu’ to preserve the traditional flavor and taste. Preparing fish in ‘meen chatti’ enhances the flavor of the fish. Nadan Meen Curries have variations in preparation as per region. I have included an authentic dish handed down by my grandmother. I love the tangy flavor of these fish curries. These fish curries always taste best the next day. For that exceptional taste and flavor, cook the curry with fresh coconut oil.

Nadan Meen Curry is the favorite of every Malayalee and this is the most popular sea food delicacy in Kerala Cuisine. You can mop up Nadan Meen Curry numerous times with hot rice or mashed tapioca, yet another favorite combination. Use fishes like Sardine or Mackerel for the dish. If these fishes are not available, go for fishes like Mahi, Bass, Snapper or Trout. Fiery red and spicy, Kerala Style Fish Curry is packed with exotic flavors and taste. Moreover, this is one of the easiest fish curry dishes that can be prepared at home with readily available ingredients. Fish is nutritious, rich in omega-3 fatty acids and essential vitamins and minerals. Consume fish everyday and stay away from meat is the saying we hear everyday. You can explore a well illustrated Nadan Meen Curry here that can be easily prepared at home.

Nadan Meen Curry | Kerala Style Fish Curry

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Kerala

Servings 6 people

Ingredients

  

1x2x3x

• 1 kg Mathi or any other fish Sardine
• 1/4 kg Small onions Kunjulli
• 2 tsp Ginger paste
• 2 tsp Garlic paste
• 2 nos Tomato medium
• 1/2 tsp Turmeric powder
• 2 tbsp Chilli powder
• 1 tsp Coriander powder
• 1 tsp Pepper powder
• 1/2 tsp Fenugreek powder Uluva
• 3 pieces Kukum star Kudampuli
• 4 tbsp Coconut oil
• 1 tsp Mustard seeds
• Salt As reqd

Instructions

 

• For preparing Kerala Style Fish Curry (Naadan Meen Curry), first clean the fish and cut into small pieces.
• Chop small onion and tomatoes.
• Roast turmeric powder, chilli powder, coriander powder, pepper powder and fenugreek powder together in a pan on low flame without oil to remove the raw smell and taste of these powders.
• Heat oil in a pan (traditional `meen chatti` is the best).
• Add mustard seeds along with ginger-garlic paste.
• When the ginger garlic paste is fried, add chopped small onion and saute till it becomes very soft.
• Add chopped tomatoes and mix it well.
• When the mixture reaches the consistency of a curry paste, add the roasted masala powder along with kudam puli, salt and required quantity of water and bring it to boil.
• Now add the fish pieces and mix it well.
• Cover it with a lid and cook it on a medium flame until the dish reaches the correct consistency (not too watery or too thick).
• :- Serve Kerala Style Fish Curry hot with kappa vevichathu or plain rice.

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