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Aug 8, 2014

Kerala Fish Curry Recipe / Nadan Meen Curry Recipe / Kerala Red Fish Curry Recipe

You all know my hubby's love for all things fish..He cannot live without fish, he wants it atleast twice or thrice a week. He can eat them even daily. So every saturday he buys fish and ask me to cook. What he insist me is to make this fish curry which i ofcourse his recipe. But as a food blogger, i want to try something new every time, not the same curry again and again. So i make him new curries..Ofcourse he loves them too..This is how all my fish curries in this blog are born..

This is a complete different curry, it has no coconut, no tomatoes, no coconut milk or anything. A few whole spices and spice powders. But the main ingredient in this recipe is a tamarind called as kokum / kudampuli. But i didn't have them on hand, so use normal tamarind, still it turned out good..So try this out and let me know how it turns out for you..

Preparation Time: 10 mins
Cooking Time : 15 to 20 mins
Serves : 4


Fish - 300 grams (I used therachi)
Coconut Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Methi / Vendayam - 1/2 tsp
Curry Leaves a sprig + more for later
Onions - 1 medium size finely chopped
Chilli Powder - 1 tblspn + to taste
Kashmiri Chilli Powder - 1 tsp (optional)
Turmeric Powder / Manjal Podi - 1/2 tsp + 1/2 tsp
Salt to taste
Tamarind / Kudampuli - 2 tblspn or 3 pieces
Water a splash


Take chopped fish pieces in a bowl, add in turmeric powder and mix well. Set aside.

Now pour some water over tamarind and let it soak for 5 mins. Mash them well, strain and set aside.

Take chilli powder and turmeric powder in a bowl, add few tblspn of water and mix well. Set aside.

Heat coconut oil in a earthernware pot. Add in mustard and fenugreek seed. Let them sizzle and pop.

Add in curry leaves and give a quick toss.

Add in chopped onions and fry till it turns little golden.

Add in ginger garlic paste and saute for 30 sec.

Add in the mixed spice mix and give a 30 sec quick toss.

Add in the fish pieces and salt. Mix well.

Add in tamarind water and some more water. Bring it to boil. Cover and simmer for 5 mins.

Now remove the lid and some curry leaves on top. Mix well. 

Serve with rice.

Take all your ingredients

Wash your fish really well

Add some turmeric powder

mix well and leave it aside for few mins

Take tamarind in a bowl

add some water and let it soak for 5 mins

mix well and strain it

Take chilli powder and turmeric powder in a bowl

add few tblspn of water

mix well to a paste

Heat coconut oil in a earthernware pot

crackle some mustard

and some fenugreek seeds

add some curry leaves

saute for a min

add in finely chopped onions

saute for 5 mins or so, till it gets light golden

add in ginger garlic paste

saute for a min

add the masala mixed 

saute for 2 mins

add in fish pieces

toss well in the masala

season with some salt

add in tamarind pulp

mix well

add a splash of water

heat it

cover and cook

now the fish is done

smell heavenly

sprinkle some extra curry leaves

mix well 



  1. Hi looks yummy ..I am mallu I used to make tis curry but evytme it has sme prblms duno y :(...y cnt u get kudumpuli .my cn get it from shops ..I like ur claypot from where u get it ..wrre u living..I like ur blog ..am a slient visitor evyday ..goodluck..

  2. The fish pieces reminds me of Nagercoil.... Curry came out really well... LOvely presentation...

  3. Hi,
    can i add a rice flour to make thick curry?

  4. @Anonymousno i dont suggest that, it will change the texture of the curry...you can heat it more and get the gravy thick

  5. Thank you so much aarthi. . I tried ur recipie 2 day n came out really well ....

  6. Happy new year dear aarthi. . ur blog changed my life a lot.. Thank you so much.. looking forward to seeing so many wonderful dishes dis year also

  7. Happy new year dear aarthi. . ur blog changed my life a lot.. Thank you so much.. looking forward to seeing so many wonderful dishes dis year also

  8. I tried it . it came out bad. It is very watery. It does not come like gravy.


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