Nanjil Nattu Meen Kuzhambu (Nanjil Fish Curry) Recipe
Dive into the aromatic and spicy world of Nanjil cuisine as we explore the authentic Nanjil Fish Curry recipe, made with homemade Purely South's Nanjil Fish Curry Masala.
Ingredients for Nanjil Fish Curry:
- Fish - 1/2kg
- Purely South's Fish Curry Masala - 2 to 3 tbls
- Tamarind (lemon size)
- Garlic Cloves - 2 to 3
- Grated Coconut - 1/2 cup
- Shallots - 8 to 10
- Tomato - 1 diced
- Salt as required.
- Coconut oil as required.
- 2 sprigs of curry leaves.
- Green chillies -2
Cooking time: 25 minutes
How to make Nanjil Fish Curry
Preparation:
1. Grate required amount of coconut according to the quantity of fish you'll be making. (approximately half a cup for a serving of 4 )
2. Peel and wash few shallots & garlic cloves for grinding.
3. Make tamarind pulp by soaking the seedless tamarind in warm water.
4. Wash & prep tomatoes, green chillies, curry leaves, drumstick, raw mango (if available)
Cooking Instruction:
Step 1: Grind the coconut along with garlic & shallots in a mixer until it's fine paste by sprinkling water as required.
Step 2: Transfer the ground coconut paste to an earthen pot along with 2 to 3 tablespoons of Kanyakumari fish curry masala, tamarind extract, some water & salt.
Step 3: Add sliced tomatoes, few sliced green chilies, some curry leaves to the pot and give it a mix. Raw mango cubes and cut drum stick are optional.
Note: Adjust the tamarind level accordingly if you are adding tomatoes & raw mango. Drum stick cut are recommended for nethili fish curry.
Step 4: Bring the curry to a boil and let it simmer for a few more minutes.
Step 5: Add few curry leaves & a tea spoon of coconut oil & turn off the flame.
Yummy Nanjil fish curry is ready to serve!
