Nadan Meen Curry Easy

by BlessonVarghese
This Nadan Meen Curry recipe can be prepared with any fish. Keep this Nadan Meen Curry for atleast 5 hours before serving so that the gravy absorbs all flavors.
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
For Marinating:
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
For Marinating:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean, wash and cut the fish into medium sized pieces. Add a pinch of turmeric while washing the fish. Marinate the fish with 2 tbsp fish masala powder, 1/2 tsp ginger paste, 1/2 tsp garlic paste and salt. Keep it aside for half an hour.
  2. Soak the kudam puli in a little water.
  3. Heat a non stick pan. Roast shallots, 1 tbsp fish masala powder, 1/2 tsp chilly powder, 1/2 tbsp paprika powder and 2 tsp coriander powder in low heat.
  4. Grind into a smooth paste with little water. Heat oil in a kadai and splutter mustard seeds. Add onions, green chillies, curry leaves, ginger and garlic and saute for a while.
  5. When the onions turn brown, add the ground masala paste along with 1 cup water and salt. When the gravy starts boiling, add the fish pieces and kudam puli/gambooge pieces. Add more water if required, so as to cover the fish pieces. Sprinkle some uluva/fenugreek powder. Cover and cook Nadan Meen Curry on gentle heat for around 15 minutes. If you like the taste of cilantro, garnish with a handful in Nadan Meen Curry.
  6. :- Enjoy the Nadan Meen Curry with rice or kappa.
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