Nadan Meen Curry

Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen Puttu, Malabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone Curry, Meen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish Biryani, Mauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir Fry, Cabbage Thoran & Beans Thoran).  Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.

Ingredients

1 can of sardines - drain off the sauce

6-8 green small brinjals - cut into two

1 medium size tomato - chop 
1 red onion - chop 
1/4 cup thick coconut milk

1 tbsp thick tamarind juice 

1/4 cup oil

Salt to taste 

Curry paste (ground/blend)

3 red fresh chillies

1/2 tbsp Kashmiri chilli powder 
1 tsp roasted black pepper seeds 

1 inch ginger

5 garlic

3 shallots

1 tbsp roasted coriander seeds

1/2 tbsp roasted cumin seeds

4-5 sprigs of curry leaves

Method

Sauté onion in heated oil.

Add curry paste.

Fry and stir over low heat till oil splits.

Add brinjals and tomato.

Stir, pour tamarind juice and water (as needed).

Season with salt. 
Continue to simmer till brinjals are almost tender.

Slowly drop in sardines.

Cook for another 3-4 mins.

Lastly pour in coconut milk.

Stir and just after 2-3 mins, remove from heat.