Friday, August 9, 2013


Kerala fish curry- Meen mulakittathu

  1. Fish-medium size pieces- 500 gms
  2. Mustard seeds- 1/4 tsp
  3. Fenugreek seeds- 1/4 tsp
  4. Curry leaves- 2 sprigs
  5. Shallots-sliced- 4 to 5 nos
  6. Ginger-crushed- 1.5 tsp
  7. Garlic-crushed- 1.5 tsp
  8. Kashmiri chili powder- 1.5 to 2 tbsp( see notes)
  9. Coriander powder- 1/2 to 1 tbsp( see notes)
  10. Turmeric powder- 1/2 tsp
  11. Fenugreek powder- 1 pinch
  12. Fish Tamarind(Kudampuli)-soaked in water- 2 to 3 small pieces
  13. Water- 1 cup(more if required,see notes)
  14. Salt- to taste
  15. Oil- as required

  • Heat oil in manchatti ( clay pot) and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.
  • Add curry leaves,shallots,ginger and garlic.Saute until shallots turn golden brown.
  • Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and fenugreek powder.Mix well.Saute for about 5 minutes ,stirring continuously until the colour changes to a deep maroon.( make sure you do not burn the masala,or else the curry will taste bitter)
  • Add water and fish tamarind ( kudampuli),bring it to a boil.
  • Add fish pieces and salt to taste.
  • Cover and cook over a medium heat ,until fish is cooked and gravy is thick.
  • Remove from heat and keep covered for at least one hour for the flavors to blend in.
Serve with rice or kappa (tapioca) vevichathu .

  • If you feel that the curry is a bit too tangy,remove the kokum pieces.
  • Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
  • If you want to keep the curry for more than one day,avoid using coriander powder.
  • Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

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