Nanjil Nadu Fish Curry (Kanyakumari)

Kanyakumari's Nanjil Nadu region cooks with both coconut (like Kerala) and tamarind (like Tamil Nadu). This everyday fish curry is ground fresh, simmered gently and always tastes better a few hours later.

Video by Paati kaimanam on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• gluten-free · dairy-free
• Famous in Kanyakumari (Tamil Nadu)

Ingredients

• 600 g firm fish steaks or fillets (kingfish, mackerel, sea bream)
• 1 tbsp tamarind paste
• 80 g grated coconut
• 4 shallots (or 1 small onion)
• 1 tbsp coriander powder
• 2 tsp Kashmiri chilli powder
• ½ tsp turmeric
• ½ tsp black peppercorns
• ½ tsp cumin seeds
• 3 tbsp coconut oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 12 curry leaves
• 2 green chillies, slit
• 1 tomato, chopped
• 1 tsp salt

Method

1. Grind coconut, 2 shallots, coriander and chilli powder, turmeric, pepper and cumin with 150 ml water to a very smooth paste.
2. Dissolve the tamarind in 300 ml water.
3. Heat the coconut oil in a clay pot or wide pan. Add mustard and fenugreek seeds; when they pop add curry leaves, green chillies and the remaining sliced shallots and fry until soft.
4. Add the tomato and cook for 3 minutes, then the coconut paste, tamarind water and salt. Simmer for 8–10 minutes until slightly thickened.
5. Slide in the fish pieces, shake the pan instead of stirring, and simmer gently for 8–10 minutes until the fish is just cooked.
6. Rest for at least 30 minutes before serving with rice – the flavour deepens.

Tip: Use a clay pot (manchatti) if you have one – and shake the pot instead of stirring so the fish stays whole.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.