Meen Palu Curry/Nadan Meen Curry

Delicious and spicy fish curry is a must for lunch in every Malayali home .This is nadan fish curry is made with coconut milk and is flavorful and delicious.Different regions have their own variations of fish curry ranging  from the fiery red curry or  mulaku curry to very mild curries like fish molee. Fish curry is made milder by adding shredded coconut either as a fine paste or as coconut milk. Try this curry. You will surely love this as it tastes wonderful with rice or appam.

Ingredients
Fish- 1 1/2 lb
Thinly sliced onion- 1/2 onion
Crushed shallot- 1/3 cup
Tomato- 1 medium
kokum or tamarind- 2 pieces/one lemon size
Ginger sliced- 2 inch thick
Garlic - 2 (optional)
Green chilly- 2
Thick coconut milk- 1 cup
Chilly powder- 11/2 tsp
Turmeric powder- 1/2tsp
whole pepper- 1/2 tsp
Fenugreek seeds-1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves
Coconut oil- 2 -3 tsp


Marinate fish with little chilly powder , turmeric powder and salt for ten minutes and lightly fry and keep aside  ( this is optional..you can also add fish to the gravy and cook)

Heat coconut oil in a pan and add mustard seeds, fenugreek seeds and whole pepper and curry leaves and wait till they splutter and curry leaves to fry. Next add sliced onions and crushed shallots along with ginger, tomato and green chilly and saute till golden brown and tomatoes cooked. Add turmeric, chilly powder and salt and saute for a minute. Now add one cup of water and kokum and allow to boil. Drop in the fish pieces cover add cook till the fish is cooked and tender. Finally add the coconut milk and allow to simmer for two more minutes. Serve with rice.

Try this...
Hope you will all enjoy..