Kerala style Nadan Neymeen Curry, Aikoora Curry, Seer Fish Curry, King Fish Curry

Filed under Fish, Non-Vegetarian
3.5, 219 reviews

Happy Navratri in advance..

Recipe Details  
 
3.5, 219 reviews

Posted by
Posted on 30, Dec 2011
Serving 6-8 people
Ready in 50 minutes
Post Views 10.8 K views
Post Rating 3.47 out of 5 , from 219 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • King Fish, Seer Fish - 500 Gms, cut into medium pieces
  • Kashmiri Chilli Powder - 3 ½ Tablespoon
  • Coriander Powder - 1 - 1 ½ Tablespoon
  • Turmeric Powder - ¼ Tablespoon
  • Fenugreek Powder - ¼ Teaspoon
  • Garlic - 8 cloves, finely chopped
  • Ginger - 1 medium piece, finely chopped
  • Green Chilli - 2 Nos, slit
  • Gambooge, kokum - 4 small pieces
  • Mustard seeds - 1 Teaspoon
  • Curry leaves - 1 sprig
  • Coconut Oil - 2-3 Tablespoon
  • Water - 1 ½ cup, adjust
  • Salt to taste
Directions
  1. Clean and wash the fish pieces. Drain the water completely and set aside.
  2. Heat the coconut oil in a pan or terracotta pot and splutter mustard seeds.
  3. Add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
  4. Now add in the kashmiri chilli powder, coriander powder, turmeric powder, fenugreek powder and fry for 1 minute on low heat.
  5. Add in the water, salt and mix well. Let it boil on high heat.
  6. When it starts to boil, add in the fish pieces, curry leaves, gambooge and mix well.
  7. Cover and cook for about 45 minutes or till the gravy becomes medium thick on low-medium heat. Rotate the pot occasionally to stir the curry.
  8. For better taste allow the curry to cool, then serve.
3.5, 219 reviews

Meal:    Food type: