Red Snapper Naadan (Kerala) Fish Curry

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Ingredients for Marinating Fish: adjust to spice level

• 1 tsp. Or 1 Tbsp. for extra spicy, fish masala powder (i.e. Eastern brand)

• 1 Tbsp. ginger paste

• 1 Tbsp. garlic paste

• ¾ tsp. salt

Ingredients for Curry:

• 8-10 pieces of Red Snapper skin-on one side or Skinless Salmon fileted (white fish options: tilapia or flounder skinless)

• ¼ tsp. turmeric powder

• 4-5 pieces of Fish tamarind

• 1 medium onion chopped or 2-3 big shallots chopped

• 1 green chili sliced

• 1-2 Tbsp. minced ginger

• 1-2 Tbsp. minced garlic

• 1 sprig Curry leaves

• 1 tsp. fish masala powder (adjust to spice level)

• 1 Tbsp. coriander powder

• ¼ tsp. fenugreek powder

• 2 Tbsp. olive oil and 1 Tbsp. coconut oil

• 2 cups of Water for curry plus 1 cup of warm water for fish tamarind

• ½ tsp. salt

Directions:

• Wash and clean fish pieces under cold running water in a colander and drain.

• Mix marinating ingredients in a bowl and add fish pieces. Coat all pieces thoroughly. Set aside until the curry is made.

• Soak fish tamarind pieces is 1 cup of warm water.

• Heat Oils in a heavy bottom pot like a Dutch oven.

• Add onions, green chili, ginger, garlic and curry leaves. Sautee until onion is translucent and ginger/garlic/chili combination has softened.

• Make a paste using very little water with fish masala powder and coriander powder. Set aside.

• Reduce heat to medium/low and add spice paste to onion mixture. Cook until raw spice smell dissipates. Sprinkle fenugreek powder and stir to combine.

• Add fish tamarind pieces and strain half the soaking liquid to the pot. Add 2 more cups of water and salt. Mix and bring curry in pot to a boil.

• Reduce heat to medium and add marinated fish filets to pot gently, laying pieces side by side.

• Cook uncovered for 15 minutes, lifting and swirling the pot occasionally. For thicker curry, cook an additional 2-3 minutes longer.

• Switch off the stove and cover the pot. Waiting is the hardest part: Set aside pot of fish curry for 6-8 hours before serving so that the curry and fish flavors merry. It’s best served with spicy Yucca (Kuppa) the following day.

Enjoy Jess