Ammachy's Recipe: Nadan Kudampuli Itta Meen Curry (Spicy Malabar style Fish Curry with Tamarind)

** Full of Flavour, easy recipe! ** Gluten Free And Freezer Safe!! Featuring Wild Caught Salmon (Heart Healthy alternative)

* Ingredients: 

• Fish (Pink Salmon- Boneless Skinless)- 4 large nos.
• Ginger (crushed)- 1 large peice
• Garlic (crushed)- 5 cloves
• Tamarind/ Kudampulli (torn)- 3 nos.
• Lemon juice- 2 tsp. (for initial washing)
• Red Chilli powder- 1.5 tsp.
• Coriander/ Mallipodi- 1 1/4 tsp.
• Turmeric powder- 1/2 tsp.
• Fenugreek (Uluva) powder- 1/4 tsp.
• Curry leaves- 2 sprigs
• Oil (Preferably coconut oil)- 2 tbsp.
• Mustard seeds (Kadukke)- 1/4 tsp.
• Salt- As needed or 2 tsp.
• Water- 1.5 cup

* Recipe:

Step 1: Wash and clean the fish well with a bit of lemon juice, turmeric and salt. Drain and cut into medium cubes.
(** Since we have used a boneless, skinless fish (pink salmon), it will start falling apart easily, so cut it into bigger pieces to avoid that)

Step 2: Wash the kudampulli (tamarind), tear it by hand and soak in hot water with 1/4 tsp. of salt.

Step 3: To this add the turmeric powder, red chilli powder and coriander powder and mix well to combine.

Step 4: Crush/ finely chop the ginger and garlic as shown.

Step 5: To a pan/ meenchatti, add oil (coconut oil), followed by the

mustard seeds once the oil is hot. Let it splutter completely.

Step 6: Ad a 1/4 tsp of uluva podi (fenugreek powder) and roast for a few seconds.

Step 7: Add the crushed ginger and garlic. Let it brown slightly.

Step 8: Pour in the Tamarind- spice mixture and the remaining water. Let it come to a boil. ** At this stage, check for salt and spice. Add salt if needed now (you can add dry roasted red chilli powder / regular pepper powder as needed)

Step 9: Add the fish once it starts to boil. Carefully lift the pan and sightly rotate the pan to cover the fish with the gravy. (** Mixing the contents with a spoon after adding the fish will cause the fish to break apart so try to avoid if possible)

Step 10: Add the curry leaves and cover and cook till the fish is cooked through.

ENJOY!!!! This recipe will taste more flavorful after a day, since the fish will soak up all the delicious flavors. So don't forget to make extra and compare the taste the following day!!

* BONUS TIP: Cooked Salmon does not freeze well since its gets flaky once cooked. If you are using any other fish, this recipe will freeze well. 

Just freeze in a plastic airtight container (**Never fill to the top since it will expand while freezing) and thaw overnight in fridge to defrost. Heat in microwave/ stovetop and serve!!  

Enjoy!!☺❤👍👌

* Abbreviations:

 * tsp.- Teaspoon    ** tbsp.- Tablespoon     opt.- Optional