Kadampanadan Meen Curry- Roasted Coconut King Fish Curry Restaurant Style, this is a fish curry made in slightly dry roasted coconut gravy and tastes yumm and perfect for rice, pathiri and roti. Being a blogger and exposed to the world of cuisines and tastes for years, I always cherish childhood memories of the fish curry which was the favourite of Kadampanad, a village near Adoor in Kerala, where my Uncle settled with his family.
With close proximity to Sasthamkotta Lake, Ashtamudi Lake and the access to the Kollam harbour, the weekday market in Kadampanad had plenty of fresh sea fish and backwater fish. I would wait to see what fish was brought from the market. The vendors used to come to our doorstep in the morning with the freshwater fish such as pearl spot and mullet. By noon, the smell of the spicy fish curry wafted out from the kitchen indicating that the curry was ready. The lip-smacking dish was kept ready in the mud pot.
We were very much exposed to the varieties of fish curry and have had a penchant for fish delicacies and are proud of this culinary tradition.
How to Make Kadampanadan Meen Curry- Roasted Coconut King Fish Curry Restaurant Style
Clean, cut and wash the fish pieces in running water, set aside.
Heat a frying pan and dry roast the grated coconut along with 3/4th portion of sliced shallots. Allow coconut to turn slightly golden.
Add dry red chillies, 1 spring curry leaves and garlic cloves. Roast for a minute in a low flame and off the flame, allow it to cool.
Transfer coconut mixture to a blender and grind to fine paste. Set aside.
Heat 3 tbsp oil in a mud pot, saute the remaining shallots, green chillies, curry leaves.
Add turmeric powder, coriander powder and kashmiri chilly powder and mix well. Keep the flame very low.
Now add the ground paste and fish tamarind. Add 1 and 1/2 cup water and give a quick stir. Allow it to boil for a minute.
Add the fish pieces, simmer in low flame and add salt, tomato pieces and cook till fish is done.
Heat remaining oil in a frying pan, add mustard seeds, fenugreek seeds and allow it to splutter. Add 2 sliced shallots and curry leaves, saute for a minute. Transfer this to the curry.
Serve along with rice.
Enjoy with your family, happy cooking.