Naadan Meen Curry

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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