Ingredients

• 4 pieces - Fish steaks
• 1 tbsp - oil
• 10 - shallots - chuvannulli, finely sliced
• 6 - cloves garlic, finely sliced
• 1 - green chilli, slit lengthwise
• 1-inch piece - ginger, finely sliced
• 1 sprig - curry leaves
• 1 - tomato (big size), cubed
• Spice paste:
• 2.5 tsp - red chilli powder
• 1/2 tsp - uluva podi (methi powder - fenugreek powder)
• 2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 4 tbsp - water
• 4 tbsp -Dilute red chilli powder, uluva podi, coriander powder and turmeric powder in water and keep aside.
• 2 kudampuli, medium size (soak in 1/4 cup water for one hour. Add 1/4 tsp salt. Strain and reserve water for cooking. )
• 1 cup - 200 ml -water
• 1/2 tsp - salt (or to taste)

How to Make Naadan Meen Curry

• Wash and clean fish pieces.
• In a wide bowl, marinate fish pieces evenly with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 salt.
• Cover and keep aside for half an hour.
• Spice paste:
• Heat oil in a meen chatty (preferably earthen pot) or a pan.
• Add finely sliced onion. Fry on a medium heat till golden colour.
• Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden colour.
• Add cubed tomato and gently stir on a medium heat until well combined.
• Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up - well combined with other ingredients.
• Add kudampuli along with strained water.
• Stir all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until it boils and thickens.
• At this stage, add marinated fish pieces gently (Level of the water should be equal to fish pieces. It should not be above fish pieces).
• Cover with a tight lid and cook on a medium to low heat for 8 - 10 minutes or until done - fish pieces well cooked - gravy slightly thickens (Cooking time depending upon the variety of fish).
• Switch off the heat.
• Consume the curry after one hour. Then it will absorb all flavours.
• Serve with Rice - Boiled tapioca - Appam.
• Recipe Courtesy: Niya's World