Nadan Fish Curry (Kerala style)

Fish is a high in protein but low in fat. They are very good source of omega 3 fatty acids and one of the few natural food sources of Vitamin D.

For a person from Kerala the the picture of basic fish curry is the red fish curry which is simple; yet very tasty. This preparation does need Kashmiri chilli powder and kudampuli. Substituting these wont give you the same taste. Kashmiri chilli powder is milder than regular chilli powder but with a rich colour. Kudampuli or fish tamarind or Gambooge is an essential ingredient in fish loving kerala kitchens which has many medicinal values. Traditionally this curry is made in earthen pots.

Ingredients:

Fish - 1 lb (any fish with thick flesh preferred, here i have used salmon)

Shallots or small onion - 6 or 7

ginger - 1 inch piece

garlic - 5 or 6 big cloves

kudampuli - 2 or 3 pieces

turmeric powder - 1/4 tsp

kashmiri chilli powder - 2 tbsp

salt to taste

curry leaves - 1 sprig

mustard - 1/2 tsp

fenugreek seeds - 1/2 tsp

oil - 2 tsp

Method:

Clean and cut fish into preferred size pieces. Finely chop small onions, ginger and garlic. Soak tamarind in some water.

Heat a pan add oil, followed by mustard, fenugreek seeds and curry leaves.

Add small onions and ginger and garlic and saute well.

Then add turmeric powder and kashmiri chilli powder and saute until the raw smell leaves.

Now add the soaked tamarind along with the water.

Add salt and 1 to 2 cups of water.

Let it boil well for 5 minutes.

Now add the fish pieces gently and cook for 10 to 15 minutes. Dont stir after this point.

Just take the pan and swirl it around if you want to.

Simmer the last 5 minutes.

Enjoy with rice or tapioca or any of your favourite combo.

( You can add 2tsp coriander powder to make it a bit more thicker)