Kerala Nadan Meen Curry with kudam puli

Kokum Fish curry – 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.

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 – Instructions to make.

preparation time: 15 minutes

Cooking time: 30 minutes
Serves: 4-5

Ingredients to prepare Kerala Nadan Meen Curry.

• 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 to prepare Kerala Nadan Meen Curry:

1. Heat oil in a pan and splutter mustard seeds.
2. Add fenugreek seeds, curry leaves and sliced onions or( Indian small onions)
3. When onion becomes soft add ginger and garlic and cook for 4-5 min.
4. Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
5. Add water and Kokum to the pan and mix well.
6. Once it start boiling add fish pieces and swirl the pan.
7. Keep the pan covered and cook in low flame till oil starts appearing on the top.
8. It will take approximately 15 minutes for this.
9. By this time fish will be cooked and gravy will be thick.
10. Keep the pan aside and pour 1 tablespoon of oil over cooked dish.
11. Keep the pan closed for 10 minutes.
12. Kerala Nadan Meen Curry is ready.

More Kerala recipes:

1. Konju fry
2. Spicy grilled prawns
3. Smoked salmon stuffed curd rice
4. Kallu shappu fish curry recipe
5. Kerala spiced grilled prawns
6. Pan fried sardines
7. Tandoori salmon recipe
8. Prawn salad Indian style
9. Kallumakkaya fry recipe
10. Grilled prawns recipe Indian style
11. Sea bass fish Indian recipes
12. How to make crab masala
13. Indian seafood spaghetti

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5 from 2 votes

Kerala Nadan Meen Curry with kudam puli / Kokum fish curry

Kerala naadan meen curry with kudam puli / kokum fish curry. The fish is semi-stewed and goes well with bread and rice. Kokum / kudampuli used to add some punch.

Course Main Course

Cuisine Indian, kerala cuisine, South Indian

Keyword kerala naadan meen curry with kudam puli / kokum

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 276kcal

Author Sumith Babu

Ingredients

Ingredients to make kerala naadan meen curry with kudam puli / kokum

• 500 gms seabass / kalanji cut into pieces
• 1 tsp mustard seeds
• 10 Indian shallots small Indian onions
• 1/4 tsp fenugreek seeds
• 1 tsp red chilli powder
• 2 tsp kashmiri chili powder
• 1/2 tsp turmeric powder
• 3 tsp coriander powder
• 1 inch ginger julienned
• 3 cloves garlic
• 3 kudampuli kokum
• 2 sprigs curry leaves
• water to cover the fish
• 3 tbsp coconut oil
• salt to taste

Instructions

Instructions to prepare kerala naadan meen curry with kudam puli / kokum

• 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. Kerala Nadan Meen Curry is ready.

  
  
  
  

Nutrition

Calories: 276kcal | Carbohydrates: 14g | Protein: 25g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 120mg | Potassium: 586mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 26mg | Vitamin E: 1mg | Calcium: 64mg | Iron: 3mg