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Kerela Nadan Fish Curry

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The coastal areas of Kerala specialise in making this dish and is a red ht spicy curry which is made and consumed regularly by the people there. Presenting the Nadan Fish Curry.


Shallots -25
Curry Leaves 8-10
Tamarind water- ½ cup
Water 2 cups
Coconut milk (first extract) – 1 cup
Fish – as per choice
Coriander powder – 3 Tbsp
Chili powder – 1 Tbsp
Chili paste – 1 Tbsp
Salt as per taste
Oil as per need
Small onion- 1 finely chopped

Fish 4


Heat oil.
Add shallots.
Add curry leaves and stir for 2 mins.
Add the chili powder, coriander powder and Tamarind water. Stir till it becomes almost dry.
Add 2 cups water and fish pieces. Lower flame, Cover and cook for 5 mins.
Remove lid and cook for another 5 mins.
Add salt as per need. Stir once.
Add coconut milk and stir gently.
Cook on low flame for another 5 mins.
Give a tadka of finely chopped onion fried to brown and a few curry leaves.
Serve hot with Steamed Rice.

Fish 5 - Copy Fish 2
Uttpal K

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18 thoughts on “Kerela Nadan Fish Curry

  1. I’d like to try this — with coconut milk. Thank you.

    In my curry I generally leave out the coriander powder and add ‘ground coconut.’ And most of the time, instead of the regular tamarind I use what we call ‘Kodampuli” or Malabar Tamarind. You should try that if you haven’t already. 🙂

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