Nadan Meen Kari Recipe (Kerala Style Fish Curry)
What’s the best part about coastal places? The beaches, the serene beauty, and of course delicious food. Talk about coastal food, fish curry is the first dish that comes to my mind. Any coastal place I visit I make sure I taste the Nadan Meen Curry or Kerala Style fish curry which is a Kerala delicacy. The fresh catch and the unique spices used make the curry delicious.
This Nadan meen kari is traditional Kerala recipe. It’s a red spicy curry which uses kodumpuli (Malabar tamarind) and shallots and tastes delicious with rice or kappa (Cooked Tapioca). You can use sardine or any other fish. My family loves seer fish, easy to eat and taste, so I made this curry using seer fish.
Serve Nadan Meen Kari along with Steamed Rice and Beetroot Tambuli on the side for a weekday meal.
Taste other coastal delicacies here
- 500 grams Sardine fish , (mathi, seer or any other fish)
- 1 cup Shallots , chopped
- 2 Tomatoes , pureed
- 1-1/2 teaspoon Ginger Garlic Paste
- 1/2 Turmeric powder (Haldi)
- 1 tablespoon Red chilli powder , (add more if you like more spicy)
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Fennel Powder
- 1-1/2 teaspoon Black pepper powder
- 4 Kokum (Malabar Tamarind)
- 4 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- Salt , to taste
- Water , as required
How to make Nadan Meen Kari Recipe (Kerala Style Fish Curry)
To prepare Nadan Meen Curry or Kerala Style Fish Curry, Clean the fish well and cut into pieces. Add salt and turmeric powder to the fish and let it sit for 15 minutes.
Then wash the fish again well. Add 1 teaspoon of salt, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder. Rub it all over the fish, place them inside the fridge and leave it to marinade for 30 minutes to 1 hour.
Heat coconut oil in a clay pot. When oil turns hot add mustard seeds and wait till it crackles. Then add chopped shallots and sauté till onions turn pink.
Add ginger-garlic paste and cook till raw smell of the paste is gone.
Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.
Mix all the spice powder with 1 tablespoon water into a thick paste. Add this paste into the pan and cook for about 3 minutes.
Add 1 cup water and bring it to boil. Add salt to taste and continue to boil for another 3 minutes.
Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.
Now add the marinated fish, reduce flame, cover and continue to cook on low flame for about 7 to 10 minutes or until the fish is cooked well.
Turn off flame. Nadan meen kari is ready to be served with steamed rice.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."