KERALA STYLE NADAN FISH CURRY - TrivandrumThis mouth watering fish curry is made by my mom. I have been to other houses n tried their version of fish curries but none could beat my mom's. Its her special recipe. I am writing it just like she told me.
This time when we were at home mom was sun drying some kudam puli(Garcinia cambogia) that she plucked from my uncle's home. My mom's native place is full of Garcinia trees and whenever we goes there we used to eat it n make our teeth yellow..some memories !!!
This recipe includes coconut paste . There is another version of fish curry without using coconut paste called Fish moly is here.
Fish - Something you like but with a hard flesh, cut properly, washed n so
Kudam puli - 2 pieces
Tomato - 2 small, sliced
Raw Mango or Drum stick(Muringa) -1, sliced
Finely chopped ginger - 1 tsp
Uluva - 2 pinches
Curry leaves - 2 spring
Grind to paste:
- 1/2 coconut
Shallot - 1 tbsp, cut
Chilli powder - 2tbsp
Coriander - 1 tbsp
Salt - 1 tbsp
Pour the ground coconut mixture in the pot. In house mom uses a clay pot (chatti), which actually brings more flavour to the curry.
Add kudam puli.
Place all fish pieces in the pan.The pieces should be dipped in it so add enough water if needed.
Cover & cook.
When it is almost cooked place sliced tomato pieces , mango pieces or green chillies.
Well adding mango or muringa & green chilli part is optional but it makes the curry damn tasty.
For tampering heat 2sp oil in another pan. Add ginger, uluva & curry leaves into it & finally pour this over the cooked curry.
This curry tastes its best even the2nd day & if you are using manchatti then you dont even need to put it in the refrigerator, it will stay good !