Nanjil Style Fish Curry - Nagercoil style Fish Gravy

 Kanyakumari Fish Curry

    In my blogs, I love to share my culture, food, lifestyle and all. I like to discover new things from other people so I thought of sharing my life experiences with you too.  Hope you will enjoy this blog, Let's start. Kanyakumari is a seashore area, so it is obviously familiar with seafood. I have tasted seafood like the variety of fish, mussels, crab, prawns etc. Some people from other regions ask me curiously how can you have Non-veg food daily. Isn't it boring enough to have it daily? 

    Actually, anything from our childhood will never get boring at all, because it's our lifestyle. And we don't take seafood in large quantities daily. One or two pieces are more than enough to quench our thirst. However, we get bored sometimes and shift to veg foods.

    Here I will share my mom's traditional fish gravy recipe, which I'm addicted to forever. One thing, I have been always impressed by seeing my mom's habit is she tries to satisfy everyone's taste buds at home. Along with fish gravy, she includes some veg dishes too. The fish gravy she cooks is very simple that every beginner can easily make. Let's move on to the Nagercoil Style Tuna Fish Gravy Recipe.

Ingredients for Nanjil Fish Gravy:

• small onion - 5 to 10
• Garlic - 5 to 10
• Green Chilies - 3
• Tomato - 2
• Tamarind - Lemon sized
• Salt - as per taste

Masalas to Grind:

• Turmeric Powder - 1/2 teaspoon
• Coriander Powder - 3 spoon
• Chilly Powder - 3 spoon
• Pepper powder - 1/2 teaspoon
• Roasted fenugreek & Ajwain - 1 teaspoon
• Grated Coconut - 1/2
• Garlic & Onion

Nagercoil Fish Curry Preparation Method

Step 1: Cut all the above-mentioned ingredients. 

Step 2: Grind all the masalas & coconut together to get a smooth paste.

Step 3: Take a pot and mix all the ingredients like masala paste, tamarind paste, green chillies & tomatoes. Add some water and start to boil.

Step 4: Put all the cleaned fish pieces when the gravy starts boiling. I have taken Tuna Fish (Surai Meen)

Step 5: Add salt and keep the fish gravy on a high flame. Adjust the consistency of water in the gravy and keep boiling.

Step 6: After high boiling, keep the flame to low and taste it. Wait for 5 to 10 minutes and go for seasoning (If required) with little coconut oil, curry leaves and mustard seeds. 

Our authentic Nanji Naatu Meen Kulambu is ready to serve. We have it along with matta rice, puttu, Idli, Dosa, Kappa Kizhangu etc. It's a perfect combo to match with all.

You can check this Yummy Chicken Gravy too. 

https://lpsecretdiary.blogspot.com/2019/03/how-to-make-spicy-tasty-chicken-gravy.html