Nadan Fish Curry

Description

Nadan Fish Curry is a traditional Kerala-style fish curry known for its deep red color, bold heat, and coastal spice profile. The word nadan means “country-style” in Malayalam, reflecting the homestyle preparation passed down through generations in coastal districts like Alappuzha, Kollam, and Kottayam.

This curry is made without coconut and uses a roasted blend of red chili powder, coriander, fenugreek, and turmeric. Tamarind or kokum is added for tanginess, while mustard seeds, curry leaves, garlic, and coconut oil create its signature flavor. Typically cooked in a clay pot (manchatti), the dish develops richer flavor as it rests, often tasting better the next day.

Nadan Fish Curry is usually prepared with firm white fish like seer or sardines and served with Kerala matta rice, kappa (tapioca), or puttu. It remains a staple in everyday meals and festive spreads across Kerala and among Malayali communities in Mississauga, Scarborough, and Edmonton.