Dish
Nadan meen curry
Kerala Fish Curry
Nadan meen curry is a spicy and tangy fish curry that is made with a variety of fish such as sardines, mackerel, or kingfish. The curry is made with a blend of spices such as turmeric, coriander, cumin, and red chili powder. The fish is cooked in a coconut milk-based gravy that is flavored with curry leaves, tamarind, and ginger. The dish is usually served with steamed rice.
Origins and history
The dish has its roots in the coastal region of Kerala, where fish is a staple food. The use of coconut milk and spices is a characteristic feature of the cuisine of the region.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of the dish, with different types of fish and spices used. Some versions of the dish also include vegetables such as okra or eggplant.
Presentation and garnishing
The dish is usually served in a bowl with the fish and gravy, garnished with fresh curry leaves and coriander leaves.
Tips & Tricks
To get the best flavor, use fresh fish and grind your own spices.
Side-dishes
Steamed rice, appam, dosa
Drink pairings
Lassi, coconut water
Delicious Nadan meen curry recipes
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East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
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Spicy, Tangy, Flavorful, Unique
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Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
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