NADAN MEEN CURRY / KERALA FISH CURRY WITH COCONUT MILK

Kudampuli / gambooge is a type of tamarind which we use in kerala to make fish curry. As a sour agent we use tamarind / tomato / lime juice / raw mango / ilumpan puli / kudampuli. Here i am using kudampuli to make this delicious fish curry.

 This is a best combination with rice, appam, kappa and bread.

Ingredients :

Pomfret/King Fish : 1/2kg

Shallots : 5 +2,chopped

Ginger : 1/2 inch piece, chopped

Green Chilli : 2, chopped

Curry leaves : 2 springs

Turmeric Powder :1/4tsp

Chilly Powder : 1 1/4tsp
Coriander powder : 1/4tsp

Gambooge : 1 1/2 pieces

Coconut Oil : 1tsp
Fennel : 1/4tsp(optional)

Coconut milk :1st, second and third extract from half coconut

Salt

Method :

1. Using a mixer grinder, crush together 5shallots, ginger, green chillies, curry leaves.

2. In a clay pot, combine coconut milk along with the paste of shallots (step 1), turmeric powder, chilly powder, coriander powder, gambooge and salt . Heat on medium flame.

3. When it boils add fish pieces and boil for 20minutes.

4. In a tadka pan heat coconut oil and add chopped shallots. Saute well till it becomes golden in color. Add this to hot fish curry and combine well.

5. serve hot with rice / appam / kappa :)

Note : 1) Soak gambooge in warm water for 15minutes and then clean under running water. 2) If you like the flavor of fennel, add it in first stem to make a rough paste with shallots and follow the following instructions.