Nadan curry is a Kerala Speciality with hints of raw mango and tamarind.



Oil – 1 cup, Mustard seed- 1 tsp, Curry leaf-10 gm, Methi seeds -2 gm, Grated onion – 2 cups, Grated tomato – 2 cups, Fennel seeds – 1.5 tsp, Ginger -20 Gms, Garlic- 6 no’s, Red chilli powder-1/2 tsp, Turmeric powder-1 tsp, Coriander powder-2tsp, Coconut milk -1.5 cup, Tamarind water -3 tbsp, Salt to taste, Corriander chopped, Ginger juliennes, Raw Mango


1- Heat oil in a cooking pot add mustard seeds followed by onion& curry leaves. Cook the onions till translucent.

2- Add tomatoes along with fennel seeds, sliced ginger, garlic, red chilli pwd, turmeric pwd & coriander pwd. Cover the pot and cook the masala for 15 minutes on slow flame.

3- Once the masala is cooked allow it to cool & blend the masala to a fine puree & pass it through a chinois.

4- Add tamarind paste & coconut milk to the strained curry & allow it to boil.

5- Add shrimps & temper the curry with curry leaves & mustard seeds.

6- Towards the end adjust seasoning with salt & finish the curry with chopped coriander, raw mango & ginger juliennes.