kerala
Kerala Nadan Meen Curry
A fiery, tangy fish curry simmered in a clay pot with kudampuli (Malabar tamarind), coconut and fresh curry leaves — the soul of a Kerala kitchen.
By Chef Tom
Ingredients
- 500g fish (kingfish or seer fish), cut into steaks
- 3 pieces kudampuli (Malabar tamarind), soaked
- 2 tbsp Kashmiri chili powder
- 1 tsp turmeric powder
- 15 shallots, sliced
- 4 cloves garlic, crushed
- 1 inch ginger, julienned
- 2 sprigs curry leaves
- 3 tbsp coconut oil
- Salt to taste
Method
- 1
Heat coconut oil in a clay pot (manchatti) and splutter fenugreek seeds.
- 2
Add shallots, garlic, ginger and curry leaves; sauté until golden.
- 3
Lower the heat, add chili and turmeric powders, and roast the masala gently.
- 4
Add the soaked kudampuli along with a cup of water and bring to a boil.
- 5
Slide in the fish pieces, cover and simmer for 15–20 minutes.
- 6
Drizzle a little raw coconut oil on top, rest for a few hours, and serve with rice.
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