Nadan Shark Curry

Traditional Nadan shark Curry


Ingredients:

Fish – 500g cut into medium pieces
Small onion – 8 to 10
Red chilli powder – 1 tsp
Kashmiri chilli powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 3 tsp
Ginger  paste – 3 tsp
Cocum (kudampuli) – 2-3 pieces
Curry leaves – 6-8
Water – 1 ½ cup
Coconut Oil
Salt

Method:

Method: Heat oil in a pan (meen chatti ) and
Add curry leaves, and crushed small onions'
When onion becomes soft add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.Then add ginger .
Add water and cocum to the pan and mix well.
Once it start boiling add fish pieces and swirl the pan.
Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take approx 15-20 min for this. By this time fish will be cooked and gravy will be thick.
Keep it aside and pour 3 tbsp of coconut oil and curry leaves over cooked dish. Keep the pan closed for 10 min.
Serve with kappa, rice etc
This curry tastes best after 3-4 hrs. It takes time for the masala to get into the fish pieces.
Prepare this dish in meen chatti (earthen ware).

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