Nadan Meen Curry

Ingredients

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat.
2. 2.
   Add fenugreek seeds and curry leaves. Sauté for a minute until fragrant.
3. 3.
   Add chopped onions and green chilies. Cook until onions turn golden brown.
4. 4.
   Add ginger paste and garlic paste. Sauté for a minute.
5. 5.
   Add turmeric powder, red chili powder, and coriander powder. Mix well.
6. 6.
   Add chopped tomatoes and cook until they turn soft and mushy.
7. 7.
   Pour in the coconut milk and bring it to a gentle simmer.
8. 8.
   Add the fish pieces and season with salt. Cook for 8-10 minutes or until the fish is cooked through.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or appam.

Treat your ingredients with care...

• Fish — Ensure that the fish is fresh and of good quality. If using frozen fish, thaw it completely before cooking to maintain its texture and flavor.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more or less coconut milk according to your preference.
• Allow the curry to simmer gently to ensure the flavors meld together beautifully.
• Use fresh curry leaves for an authentic flavor. If unavailable, dried curry leaves can be used as a substitute.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Nadan Meen Curry hot with steamed rice or appam. The curry pairs well with a side of tangy mango pickle or a fresh cucumber salad.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Kerala-style clay pot or a vibrant serving dish to enhance the visual appeal.