Kerala style Nadan Neymeen Curry, Aikoora Curry, Seer Fish Curry, King Fish Curry
Author:
Yummy N Tasty
Posted on,
30, Dec 2011
28.3 K views.
29
3.5/5 ( 224 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
50 mins
Happy Diwali
Click to find our Diwali Special Recipes.
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
Instructions:
- Clean and wash the fish pieces. Drain the water completely and set aside.
- Heat the coconut oil in a pan or terracotta pot and splutter mustard seeds.
- Add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
- Now add in the kashmiri chilli powder, coriander powder, turmeric powder, fenugreek powder and fry for 1 minute on low heat.
- Add in the water, salt and mix well. Let it boil on high heat.
- When it starts to boil, add in the fish pieces, curry leaves, gambooge and mix well.
- 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.
- For better taste allow the curry to cool, then serve.
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Kerala style Nadan Neymeen Curry, Aikoora Curry, Seer Fish Curry, King Fish Curry
| Author - Yummy N Tasty |
| Posted on - 30, Dec 2011 |
| Recipe URL, https://www.yummyntasty.com/recipes/neymeen-curry/ |
| Cooking time - 50 minutes |
| Serving - 6-8 person(s) |
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
Instructions :
- Clean and wash the fish pieces. Drain the water completely and set aside.
- Heat the coconut oil in a pan or terracotta pot and splutter mustard seeds.
- Add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
- Now add in the kashmiri chilli powder, coriander powder, turmeric powder, fenugreek powder and fry for 1 minute on low heat.
- Add in the water, salt and mix well. Let it boil on high heat.
- When it starts to boil, add in the fish pieces, curry leaves, gambooge and mix well.
- 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.
- For better taste allow the curry to cool, then serve.
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Very nice curry !!! yummy