Dry Nandan / ഉണക്ക നന്ദൻ

120.00150.00 (-20%) / 250gm

In stock

  • Tasty and Healthy
  • Best for fish fry
  • Neat and clean
  • Good quality
Actual Weight (kg) 0.25
Total Price 120.00

Dry Nandan is one of the most important sources of protein, iodine, zinc, copper, selenium and calcium for humans. Fresh fish are dried using direct sunlight ,light ,smoking or wind  to prepare dried fish,  during the preparation ,water is evaporated from the fish.

Dry Nandan Recipes

1. Unakka meen / dried fish – 100 g

2. raw plantain or potatto  – 1, medium – sized

Shallots – 4, sliced (optional)

Green chillies – 2 – 3, slit

Turmeric powder – 1/4 tsp

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Curry leaves – 1 sprig

Cocums / kudam puli – 2 (Soak in warm water for 5 – 10 minutes and tear to small pieces)

3. Grated coconut – 1.5 cup

Shallots – 3

4. Salt – As required

Curry leaves – 3 – 4

5. Coconut oil – 1 tbsp


1. Soak the unnakka meen in water for about 15 – 20 minutes. Clean and cut into pieces. If it is very salty put some newspaper sheets in the water to absorb excess salt.

2. Peel and cut the plantain lengthwise (like how you would, for aviyal) into a vessel with water, turmeric powder and little  salt. Drain the water before cooking.

3. Grind the grated coconut with 3 shallots and little water to a fine paste.

4. In a clay pot or meen chatti, combine the dried fish with ingredients numbered 2. Pour about 2 cups of water and cook  covered until they are 3/4th done, at medium heat. Bring down the heat and add ground coconut paste. Mix well and taste check for salt. Take care not to break the plantain and fish pieces. You can add a little hot water if the gravy is very thick. Cover and cook until done, for about 4 – 5 minutes. Open the lid. Add a tbsp of coconut oil and a few curry leaves. Keep aside for 15 mts. Mix well and serve with hot rice.


Additional information

Weight .250 kg

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