Nadan Style Meen Curry

This is We Have Food At Home, a series where I’m documenting my family’s recipes.

The first dish I wanted to tackle was Nadan-style meen curry, which is *the* Kerala fish curry.

Kerala is a stretch of land along the southwestern coast of India, meaning it’s known centuries of trade and therefore centuries of different communities mixing. It has Hindu, Muslim, Christian, Jewish influences weaved into it that make for such a diverse cuisine, which includes this fish curry.

I really didn’t like this dish growing up since I used to only enjoy milder fish, but as I’ve gotten older, it’s something I find myself craving. It’s tangy, spicy, and a bit smoky. It’s unapologetically bold and completely unlike what most people associate with Indian food.

NADAN-STYLE MEEN CURRY

Makes 3-4 servings

RECIPE NOTES

• As much as I love to find substitutions, unfortunately, the one ingredient you absolutely cannot substitute is the kodampuli (Malabar tamarind) since it's what gives this curry its distinctive flavor. Most Indian grocery stores should have this!

• While it’s still tasty on Day 1, the real magic of this curry emerges the next day and beyond once the fish has had a chance to absorb all the spices and aromatics.

• My family uses mackerel, sardines, indian butterfish, and salmon, however, of you prefer milder fish, that’s completely fine too. Just make sure it’s not super soft or flakey so that it can hold up in this dish well. You can also include the head of the fish in the curry, if desired.

• We usually pair this with matta rice which is super popular in South India. It’s red/brownish and has an earthy, nutty aroma to it. It’s super delicious with this curry.

INGREDIENTS

• 3-4 pieces of kodampuli (Malabar tamarind)

• 8 oz warm water

• 1.5 tbsp coconut oil

• 3-4 medium sized shallots or 1 medium red onion, finely diced, reserve small handful for the tadka

• 1 tsp salt, adjust as needed

• 4-5 cloves of garlic, minced

• 2 inch piece of ginger, minced

• 2-3 small green chilies, cut lengthwise

• ¼ tsp ground turmeric

• 1 tsp ground red chili (more if you prefer it spicier!)

• 1/8 tsp ground fenugreek

• 2 small tomatoes, diced

• 1-2 sprigs of curry leaves, reserve a few leaves for the tadka

• 250 g of mackerel, cut into 2 inch pieces, including the head if desired

• 1 tsp black mustard seeds

• 2 tsp ground Kashmiri chili

DIRECTIONS

1. Take 2-3 pieces of kodampuli and soak it in 8 oz of warm water. Set aside.

2. In a clay or stainless steel pot, on medium heat, add 1 tbsp of coconut oil. Once warm, add shallots and salt. Sauté until it has softened.

3. Add ginger and garlic and stir for another few minutes until the raw smell has mellowed out. 

4. Add ground turmeric, red chili, and fenugreek into the shallot mixture, stir until it’s all been incorporated, and the spices are cooked. If it looks too dry and looks like it’s going to burn, add in splashes of warm water.

5. Then add in diced tomatoes and torn curry leaves. Stir until the tomatoes cook down and look softened.

6. Add in the tamarind + water to the pot, stir to mix everything in. Taste test at this point in case you would like to add more salt or chili.

7. Carefully add in your chunks of fish and spoon some of the curry on top. If you want more gravy, add in some extra water, otherwise cover the lid and simmer the curry for 10 minutes or so. 

8. Remove the lid and let it continue to simmer for a few more minutes while you prepare the tadka. 

9. In a smaller pot, add the remaining ½ tbsp of coconut oil. Once the oil has heated up, add in black mustard seeds. Once the seeds are crackling, add in shallots and stir until it’s lightly browned. Add in ground Kashmiri chili, tear in the remaining few curry leaves, and swirl it for a few seconds. Make sure you don’t leave it on the heat for too long otherwise it’ll burn. Then, take the tadka and drizzle it over the curry. 

10. While you can serve the meen curry once it’s been completed, I highly recommend allowing the curry to rest for a few hours or even overnight so the fish can soak up the flavors more. 

11. Serve with Kerala-style matta rice and enjoy!