Nadan Meen Curry (Fish Curry) (നാടൻ മീൻ കറി)
Category: main — fish curry
Course: main | Diet: non-vegetarian
Meal roles: lunch
dinner

Fiery, coconut-oil-tempered fish curry cooked in a clay pot; the classic companion of steamed rice and kappa.

Spice level: 4
Prep time: 15 minutes | Cook time: 25 minutes

Ingredients (per person):
name: Fish (kingfish/sardine, cut into chunks)
qty: 150
unit: g
name: Kodampuli (Malabar tamarind)
qty: 2
unit: g
note: soaked in warm water
name: Shallots, sliced
qty: 30
unit: g
name: Ginger-garlic paste
qty: 5
unit: g
name: Green chillies, slit
qty: 1.5
unit: num
name: Kashmiri chilli powder
qty: 3
unit: g
name: Turmeric powder
qty: 1
unit: g
name: Fenugreek seeds
qty: 1
unit: g
name: Coconut oil
qty: 10
unit: g
name: Mustard seeds
qty: 1
unit: g
name: Curry leaves
qty: 4
unit: num
name: Salt
qty: 2
unit: g
name: Water
qty: 80
unit: g

Steps:
Soak the kodampuli in warm water for 20 minutes, then crush lightly and set aside.
Mix salt and a pinch of turmeric into the fish chunks; set aside.
In a clay pot, bring water to a boil with chilli powder, turmeric, kodampuli extract, shallots and ginger-garlic paste.
Add slit green chillies and simmer for 8 minutes until the spices bloom.
Gently slide in the fish pieces and simmer on low, uncovered, for 8-12 minutes until cooked through.
Temper: heat coconut oil, crackle mustard seeds and fenugreek, add curry leaves and pour over the curry.
Rest off the heat for 10 minutes, taste for salt, and serve with steamed rice or kappa.

Tags: fish
daily
spicy