Kerala Nadan Meen Curry with kudam puli / kokum fish curry

seabass

Fleshy chunks doused in rich gravy with the spark of spices and a magical aroma, fish curries can please even the most finicky eaters. Being blessed with a long coastline, India is home to a brilliant variety of fish like King Fish, Pomfret, Sea Bass, Indian Mackerel, White Snapper, Malabar Trevally, Pearl Spot, Katla and Hilsa to name a few. It’s not just the variety that baffles you but also the diversity of cooking styles. Indian cuisine is known for its large assortment of fish curries. It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population. Kerala state forms the heart of fish delicacies in the country.

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Moving own South, kerala naadan meen curry with kudam puli/ kokum fish curry is a famous made with seabass/ kalanji. The fish is semi-stewed and goes well with bread and rice. Kokum/kudampuli used to add some punch.

Kerala Nadan Meen Curry with kudam puli / kokum fish curry
preparation time: 15 minutes

Cooking time: 30 minutes
Serves: 4-5

Ingredients
Fish (seabass/ kalanji)  – 500g cut into medium pieces
Mustard seeds – 1 tsp
Small onion – 8-10 ( 0r 1 onion)
Fenugreek seeds  – ¼ tsp
Red chilli powder – 1 tsp
Kasmiri chilli powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 3 tsp
Ginger  – small piece, garlic- 2 cloves
kokum (kudampuli) – 2-3 pieces
Curry leaves – 2 sprigs
Water – 1 ½ cup
Oil
Salt
Method:
Heat oil in a pan and splutter mustard seeds.
Add fenugreek seeds, curry leaves and sliced onions or( Indian small onions)
When onion becomes soft add ginger and garlic and cook for 4-5 min.
Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
Add water and Kokum to the pan and mix well. Once it start boiling add fish pieces and swirl the pan.
Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take approximately 15 minutes for this. By this time fish will be cooked and gravy will be thick.
Keep the pan aside and pour 1 tablespoon of oil over cooked dish. Keep the pan closed for 10 minutes. Fish curry is ready to go with rice.
 

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