NAADAN FISH/MEEN CURRY (TRAVANCORE STYLE)

Meen curry is very much a southern Kerala dish, especially of Christian Families (now common among other groups too). It is red, hot and really spicy. My ammachi (grandma) use to prepare it with a high chilly content and according to ammachi, without that hot taste, we can’t call it a real meen curry. Fish curry is an inseparable part of our lunch and dinner. And when I’m alone in Jodhpur, I miss that taste so much and manage to prepare it in an easy way, and came out successful (but nothing near to ammachi’s preparation). “Kappem meen curryum”, which means tapioca with fish curry, is one of the traditional and best combination. And for bachelors meen curry is universal curry to be combined with anything, like porota or even bread, and I too belong to that group.

Ingredients:-

1. Fish – ½ kg, medium size pieces

2. Chilli powder – 3 tbsp.

3. Kashmere chilli powder – 2 tbsp.

4. Turmeric powder – ½ tsp.

5. Shallots – 10-12 nos., sliced (if not available, can use finely chopped ½ of an onion)

6. Garlic – 10 pods, finely chopped

7. Ginger – 2 inch piece, finely chopped

8. Fenugreek (uluva) powder – 1 tsp.

9. Curry leaves – 3-4 sprigs

10. Gambooge (Kudampuli/Meenpuli) – 3-4 pieces (soaked in water for 15-20 minutes)

11. Salt – to taste

12. Coconut oil – 7 tbsp.

Method:-

1. Heat coconut oil in a pan, sputter mustard seeds and the add the ginger and garlic. Saute it for few minutes till raw smell fades.

2. Then add the sliced shallots and saute till it turns light brown in colour.

3. Now add both the chili powders and turmeric powder and saute well, allowing it to cook in the oil and roasted smell releases.

4. Add the soaked kudampuli, along with the water in which it was soaked and the curry leaves now. Add salt too and stir well.

5. Now add the fish pieces and water enough to cover the pieces properly. Cook it in medium flame.

6. As the curry starts to boil, add the fenugreek powder and close the pan with a lid.

7. Then reduce the heat and let the curry simmer till the fish is done.

8.  Then boil the curry till the gravy is thick.

9. Sprinkle a bit of fenugreek powder over it at the end.

10. Serve with rice or kappa.

Done!!!

Notes:-

- Fish curry becomes more and more tastier as it is kept for longer time, as the pieces absorbs the masala as it is kept.

- If using shallot, this curry can be kept for 2-3 days even without refrigerating.