If there is any dish that I would love to write about, that is the Nadan fish curry (നാടൻ മീൻ കറി ). You can find many ways of preparing the same dish. In fact, if you ask each and every village or even families have it's own way of preparing the fish curry. You can find one recipe here which is fish curry with Gambooj (kudampuli -കുടംപുളി). This curry can be used in many combinations: with rice, with kappa (tapioca), with porotta, etc.
Another suggestion: use a clay pot to prepare this curry. According to granny's wisdom, if you use a metal utensil to prepare this curry or keep this curry for a long time, the tamarind will react with metal and will be bad for your health.
Ingredients:
1) Fresh pieces of seer
fish 1 cup(cut in to pieces), here I used seer fish (നെയ് മീൻ )
2) Chill powder 2 tbsp;
Turmeric powder As needed
3) Salt As
needed;
4) water As needed;
5) Gambooj tamarind(Kudampuli) As needed, depending on the quality and your taste
6) To
Temper:
Coconut Oil 2 tbsp
Mustard 1
tsp
Curry leaves 1
sprig
Ginger clean and remove its outer skin and grate in to small pieces;
Garlic ,,
Fenugreek 1 tbsp;
Green chilly 2 no.
Method of preparation:
- Take items listed under 2 (Chilli powder and Turmeric powder) in a clay pot, cook it with a little coconut oil in low flame until the color turns brown. Add water to this and mix well while the pot is still kept on low flame. Add kudampuli (gambooj) to this. When it starts boiling, add the fish pieces. Keep the flame until the fish is cooked and the gravy becomes thick.
- Heat coconut oil on a pan and sprinkle in mustard seed. When the seeds starts popping, add fenugreek seeds (uluva), stir well. Add ginger, garlic, chilly and curry leaves, stir well again. Add this to the above curry.
Great ! My best wishes !
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