Nadan Fish Curry | ||
Ingredients | ||
Group A | Items to use Raw | |
Fish | 500 grams | |
Kudampuli/Tamarind | 4 petals in socked 1 cup of water | |
Salt | 1 pinch to taste | |
Turmeric Powder | 1 tea spoon | |
Group B | Items to fry | |
Cheriya ulli | 12 pieces chopped | |
Cooking Oil | 2 teaspoon | |
Curry leaf | 2 stacks | |
Dry Red chillies | 6 Nos | |
Fenugreek seeds | 1 teaspoon | |
Garlic | 8 Cloves | |
Ginger | 1 small piece chopped | |
Green Chillies | 6 Nos. cut open | |
Mustard seed | 1 teaspoon | |
Preparation | ||
Step1:Clean fish and cut it in to convenient size pieces depends upon the fish preferably three to four centimeter size. | ||
Step2:All the items in Group A gently mix and pour in a deep pan, cover it and cook in low flame till water reduced little to get gravy thick. | ||
Step3:Heat oil in a pan and crackle the mustard. Then add all other itemsin GroupB and fry it till the cheriya ulli turn brown. Then pour the content over the curry. | ||
This blog is prepared to gather various Kerala non-vegetarian dishes using Meat,Milk and Egg.Some of them are very spicy.These are Travancore,Kochi and Malabar styles of cooking at home,hotel or of street venders. http://keralatraditionalcookery.blogspot.in
Tuesday, 16 September 2014
Nadan Fish Curry
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