Authentic Kerala Sardine Curry (Nadan Meen Kari) Recipe

Nadan Meen Kari Recipe (Kerala Style Fish Curry)

Embark on a culinary journey to the coastal regions of Kerala with this exquisite recipe for Nadan Meen Kari, a traditional fish curry that embodies the rich and aromatic flavors of South Indian cuisine. This delightful dish, made primarily with fresh sardines, is known for its balance of spices and the unique tanginess brought by kokum (Malabar tamarind). Perfectly paired with steaming hot rice, this curry is not only a comforting meal but also a celebration of Kerala’s culinary heritage.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Servings

• Servings: 4

Cuisine

• Cuisine: Kerala
• Course: Lunch
• Diet: High Protein, Non-Vegetarian

Instructions

1. Clean the Fish: Begin by thoroughly cleaning the sardine fish. Cut them into manageable pieces. In a bowl, mix the fish with salt and turmeric powder, allowing it to marinate for about 15 minutes. Afterward, rinse the fish well under cold water.

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2. Marinate the Fish: In a separate bowl, combine 1 teaspoon of salt, 1 teaspoon of red chili powder, and ¼ teaspoon of turmeric powder. Rub this mixture all over the fish pieces. Cover and refrigerate to marinate for 30 minutes to 1 hour, allowing the flavors to penetrate the fish.

3. Prepare the Curry Base: Heat coconut oil in a traditional clay pot over medium heat. Once the oil is hot, add mustard seeds and wait for them to crackle. This step infuses the oil with a delightful nuttiness.

4. Sauté Shallots: Add the chopped shallots to the hot oil, sautéing them until they turn pink and fragrant, a process that takes about 5 minutes. This forms the aromatic foundation of your curry.

5. Add Aromatics: Stir in the ginger-garlic paste, cooking until the raw smell dissipates, approximately 2-3 minutes. Next, add the pureed tomatoes, stirring occasionally until the mixture thickens and the oil begins to separate from the sides, indicating a well-cooked base.

6. Incorporate Spices: Mix all the spice powders (red chili, coriander, fennel, black pepper) with 1 tablespoon of water to create a thick paste. Add this paste to the pot, cooking for an additional 3 minutes to allow the spices to bloom and deepen in flavor.

7. Create the Curry Liquid: Pour in 1 cup of water, bringing the mixture to a boil. Season with salt to taste and allow it to boil for another 3 minutes, enhancing the curry’s depth.

8. Add Kokum: Introduce the kokum to the pot and simmer for 10 to 15 minutes. This will allow the curry to thicken slightly while imparting its unique tartness.

9. Cook the Fish: Gently add the marinated fish to the pot, reducing the heat to low. Cover and let it simmer for 7 to 10 minutes, or until the fish is cooked through and flaky. Be careful not to over-stir, as sardines are delicate and may break apart easily.

10. Final Touches: Once cooked, turn off the heat. Your Nadan Meen Kari is now ready to serve, with its inviting aroma beckoning you to enjoy a generous helping alongside hot, steamed rice.

Serving Suggestions

Nadan Meen Kari is best enjoyed with steamed rice, allowing the spicy, tangy flavors of the curry to meld with the soft, fluffy rice. Pair with a side of crisp vegetable salad or papadums for a complete meal experience that celebrates the essence of Kerala’s coastal cuisine.

This recipe captures the essence of traditional Kerala cooking and is a perfect way to introduce the vibrant flavors of Indian cuisine to your dining table. Enjoy the process, and savor the delightful flavors of this Nadan Meen Kari!