fish curry kerala style
nadan varutharacha meen curry with coconut and kudampuli
Servings: 4 servings
Pin Recipe
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.