Nadan Meen Curry

    1 hour 25 mins

    Fish(preferably big ones) cooked in coconut milk with spices and Gambooge(kudampuli).


    Kerala, India
    3 people made this

    Serves: 6 

    • 1/2kg fish;cut into pieces
    • 10nos. button onions
    • inch piece ginger
    • 5 cloves garlic
    • 6 nos. green chillie
    • 2 sprigs curry leaves
    • 1tbsp coriander powder
    • 2tbsp red chillie powder
    • 1/2tsp turmeric powder
    • 1tsp drry roasted and powdered fenugreek
    • 1cup thick coconut milk
    • 2nos. tomatoes
    • 1 1/2 tbsp coconut oil
    • 3nos. Gambooge(kudampuli)
    • 3/4 cup water

    Prep:45min  ›  Cook:30min  ›  Extra time:10min  ›  Ready in:1hr25min 

    1. Wash and cut fish into cubes. In a pan pour cococnut oil. When hot add button onion cut into small pieces, ginger cut into long juliens, slit green chillies, crushed garlic and saute. When nice aroma exudes add the three masala powders and saute again with the flame in low.
    2. when the aroma of the roasted masala is intence pour water and add kudampuli and allow it to boil. Now add the fish pieces and close with a lid.
    3. once the fish is cooked and the water has reduced, add tomatoes and curry leaves and also thick coconut milk. Let it boil in very slow fire for some more time till the oil appears as a thin film on top of the curry. Serve with parboiled rice.

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