Kerala Meen Curry Recipe / Indian Fish Curry Recipe / Nadan Meen Curry Recipe / How to Make Kerala Red Fish Curry
Nadan Meen Curry!! Yes, it’s the ultimate fish dish for Keralites. Wow, there aren’t words to describe how we indulge in this incredibly mouthwatering side dish with rice for Keralites. We can describe it as the fish curry seen in almost all Christian weddings and other related gatherings in Kerala, the fish curry that our forefathers passed down through generations, the fish curry that’s part of almost every Kerala family’s daily meals, the fish curry that every Keralite craves. It finds its place on our dining table with its vibrant red color that attracts us and makes us eat a little more rice.. Hey, weight watchers; please be careful at this point!!
We want to emphasize the immense importance of posting this recipe today. This Kerala-style Nadan Fish Curry has been one of the most sought-after non-vegetarian dishes on our blog since it started!! I kept postponing posting this recipe for one reason or another.. Perhaps this is the right time that God has planned for us to share it.
My husband is crazy about this Kerala Fish Curry. One of his favorite dishes on any restaurant menu is this red fish curry. He always talks about ‘The Fish Curry and Rice’ he used to have at Koshy’s restaurant on St. Mark’s Road, Bangalore, whenever he goes to Bangalore. He would even consider making a special trip to Bangalore just to have a plate of it!! 😉 What he says is that it’s just fish curry, rice, and pappad, but it’s a complete meal!! 😊 He had it twice on his latest official trip there in August 2016!!
Everybody may have their own stories to tell about it, right? This curry refreshed my taste memories too.. I can connect it to my mom’s tharavadu veedu / ancestral home, ‘Mankavil’ family in Kattanam, Kayamkulam, which is in Alleppey district of Kerala, India. I visited there with my family many times in my childhood, though we were living outside Kerala back then. During one such visit—yes, it was for my aunt’s wedding—I saw many workers working in the backyard of the house under the temporary tents set up for a week or so for preparing the wedding lunch menu. I heard one of the maids saying to my grandmom, “meen curry kalamayi” / “Fish curry is ready now.” I peeked into the tent to see the reddish meen curry, and I started wondering how people were going to have this, as it looked so spicy 🙄 Honestly, I wasn’t certain about its spiciness but had a vague idea that all red curries are spicy.
I seriously asked my grandmom one more question: ‘Ammachi, ee curry ippozhe enthina vekkunnathu? Kalyanam ini moonnu divasam kazhinjittallae ulloo, ithu azhukkayi pokillea’? The translation is: “Ammachi, why are we making this curry a few days in advance of the marriage? It won’t get spoiled?” She became quite curious to respond to my question.. Then she gave me a rough narration about this fish curry that day. Years back!! One thing that stuck in my mind at that age was its taste and its very attractive red and spicy look, though it depends on us to decide how spicy the curry should be.
I must emphasize here one point: it is always the taste memories and the people behind that particular dish that make it tastier. It gives it a uniqueness of its own. My ammachi / grandmom is no more, but we’ve inherited her method and its ingredients from her.. 😍 It’s the awesome color and flavor that remain on our taste buds that complete a wholesome, royal lunch and dinner..
This dish is usually made in earthenware; say black or reddish-orange earthenware. Malayalees can’t deny the fact that whatever we cook in earthenware tastes incredible. Hey, of course that’s another reason for its tastiness, right?
The peculiarity of this dish is that one makes this fish curry in advance and keeps it at room temperature for a couple of days so that the fish pieces soaked in the red sauce absorb its spices. The gravy will be totally absorbed by the fish pieces. Since I needed gravy, I didn’t keep cooking it more than necessary.
This fish curry is a favorite curry of Reji, and he becomes a happy soul whenever he gets this fish curry. Another good combo that goes well with this fish curry is Kerala Sambar. Both are Reji’s favorites.
Finally, when I made this, I was totally amazed and pleased with the outcome, with its perfectly balanced flavors and color. We devoured every bit of it. Whenever I make this fish curry, everyone at home loves it.
If you are looking for more Fish recipes, then do Click Here.
Here is how I made this dish based on my grandma’s traditional recipe handed down to me.
Serves: 8
Author : Seena Koshy
Ingredients for Nadan Meen Curry:
Fish – ½ kg (I have used Seer fish)
Mustard Seeds – 1 tsp.
Shallots finely chopped – 2
Fenugreek Seeds – ½ tsp.
Shallots whole – 6 – 8
Green Chilli – 1 small (optional)
Homemade Ginger Garlic Paste – 1 ½ tbsp.
Kashmiri Chilli Powder – 2 ½ tbsp.
Coriander Powder – 1 ½ tbsp.
Turmeric Powder – ½ tsp.
Kokum / Kudampuli / Tamarind – 3 small pieces
Curry Leaves – 2 sprigs
Salt – to taste
Coconut Oil – 2 tbsp.
Hot Water – 1 ½ cups.
How to make Kerala Red Fish Curry:
Soak the Kokum/Kudampuli / Malabar Tamarind in one cup warm water and keep it aside. Clean the fish pieces and cut into curry sized shapes. Keep it aside. Take Chilli Powder, Coriander Powder and Turmeric Powder in a small bowl. Pour 1 tbsp. coconut oil and 3 tbsp. of warm water, Mix it well to form a paste and keep it aside.
Heat oil in an earthern pot / manchatti. Add Mustard Seeds. Once it finishes spluttering add the sliced shallots. After some time add the whole shallots. Sauté it on medium heat. Now add whole shallots and then fenugreek seeds. Once the fenugreek seeds and shallots turn golden brown in colour, add curry leaves. Next add Green Chilli followed by Ginger Garlic Paste. Sauté it for few seconds until the raw smell goes. Now add the prepared masala to this and sauté it by stirring it frequently until oil starts to separate. It will take 3 to 4 minutes.
Add in the soaked kokum / Kudampuli along with the water you soaked it, salt and the additional warm water to this. Let it come to a boil. Once it is boiled, add the fish pieces to this. Swirl the pan and bring it to boil on low medium heat. Cover and cook until the fish is done. Remove the lid and cook until the gravy turns thick. It might take 10 to 15 minutes, depends on the consistency of the gravy you like. Add 1 tbsp. coconut oil and swirl the pan. (I didn’t add this as I have added enough oil before while mixing spices and also for cooking.)
Your Kerala Style Fish curry is now ready to serve with Rice Kappa Vevichathu, Appam / Palappam, Vellayappam, Idiyappam etc.
My Recipe Notes on Kerala Fish Curry:
1. Wash the fish in lemon juice / vinegar and salt mixture to get rid of fishy smell.
2. Earthen wares absorb heat so fast, so be careful to keep heat on medium while sautéing, otherwise there is high chance of it getting burnt.
3. I use to soak cocum / kudampuli in 2 or 3 hours before making this dish. Soaking cocum in warm water is must as it loosens up the dried flesh of cocum and so it releases its sour taste. Those who do not use kudampuli can use the other ordinary tamarind and follow the rest of the ingredients and method. After you made the curry and if you find that tartness is enough, just remove cocum from your curry and discard it.
4. It is better to fry fenugreek seeds after adding shallots, as it will get burned faster. Fry these shallots on medium heat until it gets translucent.
5. Adjust the chilli powder according to your tolerance level. Adding Kashmiri chilli powder gives a good red colour to the dish. If you are using ordinary chilli powder, reduce the quantity as it is very hot.
6. Adding green chilli while sautéing is optional, but I prefer it as it gives an appealing taste.
7. Do not use spoon / spatula to mix the curry which breaks the fish pieces, instead, swirl the pan to ensure that the fish and the masala are mixed well.
8. You can grind spices like coriander powder, chilli powder, turmeric powder, ginger, garlic and shallots and add this to the oil for sautéing.
9. You can add 1 tsp. Black Pepper Powder also, but in that case reduce the quantity of chilli powder.
10. If you want more gravy, add ½ cup more of water.
11. You can refrigerate the dish for a couple of days and re heat it before serving.
12. This Nadan Meen curry tastes better the next day and the following 3 to 4 days as it takes time for the fish pieces to absorb the spices.
Happy Cooking.. Cheers.. Seena.
N.B:
Please Subscribe to Our YouTube Channel, ‘Seenas Food Basket’.
To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated.
You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative.
Hope you liked our Recipes with its step by step explanation and the ‘TIPS’ and ‘RECIPE NOTES’. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, so that you will get our latest recipes on your news feed without missing them.
Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com.
കേരള നാടൻ മീൻ കറി റെസിപ്പി.
Bon Appétit
Kerala Nadan Fish Curry.
Description
Learn how to make easy, quick and simple kerala nadan red fish curry to make your family and guests to bookmark this recipe.