nadan fish curry Kerala style with coconut and kudampuli with step by step photos and video recipe. also called as varutharacha meen curry recipe or thenga aracha meen curry Malabar style.
this recipe is where you saute and grind coconut with few spices and make a fish curry masala. cook it along with onions, ginger and garlic. finally add the fish pieces.
it is advisable to cook it in earthen pot for the best flavour. Also, use of kudampuli/ cambogia /malabar tamarind is recommended. while using the kudampuli, remember to soak it in water for 10-15 minutes and then discard the water used. this is because the smoky flavour in it will be gone in that process.
Also discard the kudampuli once you find the curry has got enough sour taste. leave the curry undisturbed for at least 3- 4 hours before having it. so that the taste gets well blended with curry.
some of the fish recipes : simple fish fry, fish curry with coconut, fish roast, fish curry restaurant style
varutharacha meen curry recipe
fish curry kerala style
Ingredients
to saute and grind
- 1 tbsp coconut oil
- 1 pinch fenugreek seeds
- 1 tbsp coriander seeds
- 1 cup coconut grated
- 3 nos small onions
- 1 sprig curry leaves
- 8-10 no red chillies
for the curry
- 1 tbsp coconut oil
- 1/2 tbsp mustard seeds
- 1 pinch fenugreek seeds
- 2 tbsp garlic chopped
- 1 tbsp ginger chopped
- 1/2 cup small onions chopped
- 1 no green chilli sliced
- 1 large tomato chopped
- 1/4 tsp turmeric powder
- 3-4 pieces kudampuli/cambogia soaked in water for 15 mins
- salt to taste
- 2 sprig curry leaves
- 6-7 clean fish pieces curry cut
Instructions
to saute and grind
- heat oil and add fenugreek seeds, coriander seeds, coconut grated, small onions, curry leaves and red chillies
- fry in medium heat until reddish brown.
- cool and grind it to a fine paste.
to make curry
- in an earthen pot, heat coconut oil and crackle mustard seeds and add fenugreek seeds.
- together add ginger, garlic, onions and green chilli. fry until slightly brown.
- add chopped tomatoes and fry until they are mushy.
- further add turmeric powder, soaked kudampuli pieces without the water, salt, curry leaves.
- close and cook for another 5-10 mins in medium heat.
- open and swirl the pot to get it mixed.
- let it sit undisturbed on counter for at least 3-4 hours before serving for best results.
Fish curry Kerala style with coconut and kudampuli
1.First, lets saute and grind the masala for the curry: heat coconut oil in a pan and put in fenugreek seeds, coriander seeds, small onions, coconut grated and red chillies.
2.saute in low-medium flame until the coconut turns gradually to reddish colour. cool the mixture and grind them to a fine paste. masala is ready! keep aside until use.
3. take a earthen pot and heat coconut oil. crackle mustard seeds and add a pinch of fenugreek seeds.
4. together add chopped garlic, chopped ginger and fry for few seconds.
5. following to frying ginger garlic, we are adding chopped small onions. fry until they are slightly brown. takes 5-10 minutes in medium heat.
6. now, add the chopped tomatoes and fry till mushy.
7. further add turmeric powder, prepared masala and water (1.5-2 cups). use water washing out the mixer. we dont want to waste those masala sticking on the sides.
8. next is the important ingredient of this curry – kudampuli/Malabar fish tamarind. soak the tamarind in water for 15 minutes at least and discard the water. reason is to remove the smoky flavor of the tamarind. add the puli in the curry without water . add salt to taste.
8. lastly, add a sprig of curry leaves, close and cook for 15-20 minutes.
9. the colour changes to bright red from yellow. and the oil specs are spotted on the sides. now, add the fish pieces one by one into the pan.
10. gently mix it immersing the fish pieces in curry. also add curry leaves again and close the pan. cook for 5-10 minutes in medium heat. depending upon the fish variety, the time taken to cook will vary. do not cook for more than 10 minutes. the fish will break and mix up with the curry. If your not sure of the cooking time of the fish you use, pls. do check in between if the fish is cooked and soft. .
11. open to find the delicious varutharacha meen curry kerala style ready to be served. you can discard the kudampuli once you feel the tangy flavour is set. i leave it as such so that tangy flavor increases.
12. swirl the pot gently without using ladle. if you use ladle, you might end up breaking the soft fish pieces.
13. close and let it sit for 3-4 hours at least sot hat the kudampuli flavour and the coconut masala gets well blended with fish and the curry altogether. Fish curry kerala style with coconut and kudampuli is ready to be served.
