Category: Lunch

Kerala’s coastal cuisine offers some of the most flavorful seafood dishes, and Nadan Chemmeen Curry stands out as a true favorite. This traditional Kerala prawns curry uses freshly ground coconut paste instead of coconut milk, giving it a rich and earthy flavor. First, the spices are sautéed in fragrant coconut oil, and then juicy prawns are gently simmered in a tamarind-based gravy. As a result, every bite is packed with warmth and coastal charm. Whether you’re serving it with Kerala matta rice or boiled tapioca (kappa), this dish brings the taste of home-cooked comfort to your table.

🍽 Serves: 3–4

⏱ Prep Time: 15 mins | Cook Time: 25 mins

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🧂 Ingredients:

For the curry:

• Prawns (Chemmeen) – 500g, cleaned and deveined
• Shallots – 10–12 (or 1 medium onion), thinly sliced
• Garlic – 6 cloves, crushed
• Ginger – 1-inch piece, chopped
• Green chilies – 2, slit
• Tomato – 1 medium, chopped
• Curry leaves – 2 sprigs
• Tamarind – small lemon-sized piece (soaked in ½ cup warm water and extracted)
• Coconut oil – 2 tbsp
• Salt – to taste

Spice powders:

• Turmeric powder – ¼ tsp
• Red chili powder – 1½ tsp
• Coriander powder – 1½ tbsp
• Fenugreek seeds (uluva) – ¼ tsp

For coconut paste:

• Grated coconut – ¾ cup
• Shallots – 2
• Cumin seeds – ½ tsp (optional)
• Water – as needed to grind

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👩‍🍳 Instructions:

1. Grind the coconut paste:
   • Grind grated coconut with shallots and cumin seeds to a smooth paste. Use just enough water to blend it.
2. Start the curry base:
   • Heat coconut oil in a clay pot (manchatti) or deep pan.
   • Add fenugreek seeds and let them splutter.
   • Add chopped shallots, ginger, garlic, green chilies, and curry leaves.
   • Sauté until the shallots turn light brown.
3. Add the spice powders:
   • Add turmeric, chili, and coriander powders.
   • Fry on low heat until raw smell goes away and the masala becomes aromatic.
4. Add tomato and cook until it softens.
5. Pour in tamarind water and salt. Let it boil for 5–7 minutes until raw smell goes and it slightly thickens.
6. Add prawns and cook for 5–6 minutes until they just turn pink.
7. Add the ground coconut paste, mix well, and cook on low flame for another 4–5 minutes until the gravy is well combined and slightly thick.
8. Do not let it boil too much after adding the coconut paste to avoid splitting. Switch off and let it rest with the lid closed.
9. Finish with a drizzle of coconut oil and fresh curry leaves on top.

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🍛 Serve with:

• Kerala Matta Rice
• Kappa (boiled tapioca)
• Appam or Pathiri

Conclusion

This Kerala prawns curry made with ground coconut paste is a perfect example of the region’s love for bold flavors and comforting meals. The combination of aromatic spices, fresh prawns, and creamy coconut creates a dish that’s both hearty and satisfying. Whether you’re new to Kerala cuisine or a longtime fan, this recipe is sure to become a favorite in your kitchen. Serve it hot with rice or kappa and enjoy a true taste of Kerala’s coastal tradition.

Cabbage Thoran is an essential and beloved dish in Kerala’s traditional cuisine, often featured in daily meals as well as festive feasts. Known for its simplicity, this stir-fried dish is made with finely chopped cabbage, grated coconut, and a blend of aromatic spices, making it a healthy and flavorful accompaniment to rice and sambar. In Kerala, thoran represents the region’s emphasis on vegetarian dishes that are light yet rich in taste. The dish is not only popular for its delicious flavor but also for its nutritional value, as cabbage is packed with vitamins, minerals, and fiber. Often served as part of the elaborate Sadya (traditional Kerala feast), Cabbage Thoran holds cultural significance, embodying the essence of Kerala’s home-cooked meals that are both nourishing and deeply connected to the region’s food heritage.

Cabbage Thoran Ingredients:

• 2 cups chopped cabbage
• 1/4 cup grated coconut
• 2 green chilies (chopped)
• 1/2 tsp turmeric
• Salt to taste
• 1 tsp mustard seeds
• 2 dry red chilies
• Curry leaves
• 1 tbsp coconut oil

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Method:

1. Heat oil, splutter mustard seeds, red chilies, and curry leaves.
2. Add cabbage, salt, turmeric, and green chilies. Mix well.
3. Add grated coconut. Mix again.
4. Cover and cook on low for 5–7 mins.
5. Serve with rice.

Conclusion

Whether served as a daily meal or at a grand Sadya, this simple yet flavorful dish continues to be a favorite in Kerala homes, showcasing the region’s love for wholesome, vegetarian cuisine.

Ingredients:

• For the Tempering:
  • 1 tablespoon coconut oil (preferably)
  • 1 sprig curry leaves
  • 1/2 teaspoon mustard seeds
• Other Ingredients:
  • 1/2 cup yogurt (optional for tanginess)
  • 1 tablespoon coconut oil (for finishing)
  • Salt to taste

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Instructions:

1. Prepare the Vegetables:
   • Cut all the vegetables into long, uniform pieces (as per your preference).
   • In a large pot, add the vegetables (except the raw banana) and pour water just to cover them. Add salt and turmeric powder.
   • Cook the vegetables until they are soft but not mushy (about 10-15 minutes). Ensure the vegetables are cooked well but not overcooked.
2. Make the Coconut Paste:
   • In a blender or mortar and pestle, grind the grated coconut, green chilies, cumin seeds, and turmeric powder into a smooth paste. Add a little water if needed.
3. Combine the Paste with Vegetables:
   • Once the vegetables are cooked, add the coconut paste into the pot. Stir gently, ensuring the vegetables are well coated with the coconut paste.
   • Add the yogurt and mix well. Let the mixture cook for 5-10 minutes on low heat. If you’re not using yogurt, you can skip this step.
4. Tempering:
   • In a small pan, heat 1 tablespoon of coconut oil. Add mustard seeds and let them splutter.
   • Add the curry leaves and sauté for a few seconds until fragrant.
   • Pour this tempering over the cooked vegetables and coconut mixture. Stir gently.
5. Finish and Serve:
   • Drizzle another tablespoon of coconut oil for richness and mix.
   • Avial is typically served with rice, Kerala sambar, or on its own as part of a traditional Kerala feast.

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Tips for the Perfect Avial:

• Vegetables: You can vary the vegetables based on availability. Common vegetables for avial are carrots, beans, potatoes, and raw banana. Some also add yam and drumstick (moringa).
• Coconut Paste: Fresh coconut is the key to making a rich, creamy texture. If you don’t have fresh coconut, you can use desiccated coconut but soak it for a few minutes in warm water before grinding.
• Yogurt: Adding yogurt gives a nice tanginess to the dish. If you prefer a vegan version, you can skip the yogurt and add a little extra coconut milk.

Kerala Fish Curry is a flavorful and iconic dish that perfectly captures the essence of Kerala’s coastal cuisine. As Malayalees we always have cravings for some spicy fish curries.Known for its bold use of spices, tangy tamarind or kudampuli (Malabar tamarind), and the richness of coconut, this traditional curry is a staple in many Malayali homes.

🍴 Serves: 4

⏱️ Prep + Cook Time: ~30–40 mins

🌶️ Spice Level: Medium-High

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📝 Ingredients:

✅ For the curry:

• 500g firm fish (seer fish, kingfish, sardines, or mackerel)
• 2-3 pieces kudampuli (kokum) – soaked in warm water (15 mins)
• 1 medium onion – finely chopped (or shallots – 6-8)
• 2 green chilies – slit
• 1 tsp ginger – finely chopped
• 1 tsp garlic – finely chopped

🧂 Spices:

• 1½ tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste

🌿 Tempering:

• 2 tbsp coconut oil (must!)
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1-2 dried red chilies

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👩‍🍳 Instructions:

1. Prep the Fish

• Wash and clean the fish pieces
• Soak kudampuli in warm water for 15 minutes

2. Make the Spice Base

• In a clay pot (meen chatti) or pan, heat 2 tbsp coconut oil
• Add onions, sauté until soft
• Add ginger, garlic, green chilies, and stir until aromatic

3. Add Spices

• Lower heat → Add chili powder, turmeric, coriander powder
• Sauté for a minute to release aroma (don’t burn!)

4. Add Water & Kudampuli

• Pour 1 to 1.5 cups water
• Add the soaked kudampuli along with the water
• Add salt and bring to a gentle boil

5. Add the Fish

• Gently add the fish pieces
• Cover and cook for 10–15 mins on low heat
• Gently swirl the pot (avoid stirring with a spoon)

6. Temper the Curry (Tadka)

• In a small pan: heat 1 tbsp coconut oil
• Add mustard seeds, let them splutter
• Add curry leaves + dried red chilies
• Pour this over the fish curry

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🍽️ Serve With:

• Matta rice (Kerala red rice)
• Pappadam, thoran, and pickle for a full Nadan lunch

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💡 Tips:

• Fish curry tastes even better the next day! (More flavor from kudampuli)
• Don’t over-stir the fish or it will break
• Clay pots enhance flavor and are traditionally used in Kerala

Conclusion

In every spoonful of Kerala Fish Curry lies a story of tradition, spice, and coastal charm. Whether served with steamed rice, kappa (tapioca), or appam, this beloved dish brings warmth and comfort to the table. Its balance of heat, tang, and rich flavor makes it a timeless favorite for seafood lovers. If you’re looking to experience the soul of Kerala cuisine, this fish curry is a must-try — simple, soulful, and bursting with authentic taste.