ചൂരക്കറി | Authentic Kerala Style Tuna Fish Curry | Nadan Meen Curry in Clay Pot | Gayini's Kitchen

Learn how to make a mouthwatering, traditional Kerala-style tuna fish curry cooked to perfection in a clay pot! 🐟🔥 This rich, spicy, and tangy Nadan Meen Curry is packed with authentic flavors, aromatic spices, and juicy tuna pieces. For the best taste, let the curry rest for a couple of hours before serving so the flavors deeply absorb into the fish! Don't forget to like, share, and subscribe to Gayini's Kitchen for more delicious, traditional recipes. 🔔 INGREDIENTS USED Tuna fish: 500 grams Coconut oil: 2 tablespoons Fenugreek seeds: 1/2 tablespoon Mustard seeds: 1/2 tablespoon Curry leaves: Fresh sprigs (as required) Crushed ginger-garlic: 2 teaspoons Shallots (sliced): 30 grams Salt: 1 tablespoon Green chillies: 3 nos. Tomato (sliced): 1 no. Kashmiri chilli powder: 2 tablespoons Coriander powder: 1.5 tablespoons Turmeric powder: 1 tablespoon Tamarind pulp: Prepared from a small portion of tamarind and water Water: 1.5 cups Step-by-Step Cooking Instructions ----------------------------------------- Sautéing Aromatics: Heat 2 tablespoons of coconut oil in a clay pot over medium-to-low flame. Add 1/2 tablespoon of fenugreek seeds and 1/2 tablespoon of mustard seeds, allowing them to sputter. Adding Ginger and Garlic: Toss in fresh curry leaves, followed by 2 teaspoons of crushed ginger-garlic paste. Sauté on medium flame until the mixture turns a light golden brown. Browning Shallots: Add 30 grams of sliced shallots and 1 tablespoon of salt, then mix and cook until they achieve a light golden brown color. Incorporating Tomatoes and Spices: Stir in 3 green chillies and 1 sliced tomato, and mix for about 2 minutes with the pot covered. Lower the flame, then add 2 tablespoons of Kashmiri chilli powder, 1.5 tablespoons of coriander powder, and 1 tablespoon of turmeric powder. Mix thoroughly and sauté well with the aromatics. Pouring Tamarind Pulp: Prepare the tamarind pulp using water and pour it into the pot, stirring well to combine everything into a rich base. Boiling the Gravy: Add 1.5 cups of water, give it a good mix, cover the pot, and bring the gravy to a full boil. Cooking the Fish: Once boiling, carefully add the 500 grams of tuna fish pieces into the bubbling curry. Gently stir them in, cover the pot, and cook for 4 to 5 minutes. Final Simmer: Add a fresh sprig of curry leaves on top, cover, and let it simmer for another 5 minutes on low flame. Periodically swirl the pot instead of using a spoon to prevent the fish pieces from breaking. Resting & Serving: Turn off the heat and let the curry rest for 2 to 3 hours before serving so that the flavors deeply embed into the fish and gravy. #TunaFishCurry #FishCurryKeralaStyle #NadanMeenCurry #ClayPotCooking #GayiniKitchen #SeafoodLovers #keralarecipes #MeenCurry #TunaCurry #KeralaFood #IndianCooking #ClayPotFishCurry #FoodReels #HomeCooking #GayiniKitchen #MeenCurry #TunaCurry #KeralaFood #IndianCooking #ClayPotFishCurry #FoodReels #HomeCooking #GayiniKitchen