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PrintNADAN MEEN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a deep, thick bottomed pan. Add fenugreek, garlic, ginger, onions and curry leaves. Saute for a while.
- Make a paste of the chilli powder adding a little water. Then add the chilli paste and saute.
- Add water and bring to a boil.
- Add fish and kokum. Cook, covered on low heat till fish is done.
- Add coconut milk while still on low heat. Cook for a few minutes. Take care that the coconut milk does not curdle. Take off the flame.
- Temper mustard seeds, curry leaves and broken red chillies separately in hot oil and add to fish curry.
INGREDIENTS
- 750 grams fish, deboned, cubed
- 1 teaspoon fenugreek seed
- 4 teaspoons garlic minced
- 100 grams shallots onions sliced
- 3 teaspoon ginger sliced
- 4 tablespoons chilli powder
- 5 pieces kokum
- 200 ml coconut milk
- Salt to taste
- 4 tablespoon coconut oil
For Tempering
- Sprig of curry leaves
- 6 red chilly
- 4 teaspoon mustard seeds
8 comments for “Nadan Meen Curry”
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