Kerala Fish Curry- Meen Mulakittathu.
- Fish-medium size pieces-500 gms
- Mustard seeds-1/4 tsp
- Fenugreek seeds-1/4 tsp
- Curry leaves-2 sprigs
- Shallots,sliced-4 to 5 nos
- Ginger,crushed-1.5 tsp
- Garlic,crushed-1.5 tsp
- Kashmiri chili powder-1.5 to 2 tbsp( see notes)
- Coriander powder-1/2 to 1 tbsp( see notes)
- Turmeric powder-1/2 tsp
- Fenugreek powder-1 pinch
- Fish Tamarind(Kudampuli)-soaked in water-2 to 3 small pieces
- Water-1 cup(more if required,see notes)
- Salt-to taste
- 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.
Sayantani Mahapatra MudiAugust 9, 2013 at 2:39 pm
love Kerala fish curry and that picture with kappa made my mouth water.
Anupa Joseph (Palaharam)August 9, 2013 at 4:30 pm
Wow…love fish curry..that alone is enough to have stomach full of rice.
ManjuAugust 9, 2013 at 4:32 pm
wow..lovely clicks 🙂
Happy’s CookAugust 10, 2013 at 5:39 pm
wow, all ur recipes and clicks are awesome…
UnknownAugust 10, 2013 at 7:42 pm
Kerala food is just so flavorful and different..love it. I like how you've made it in a traditional kadai..
UnknownAugust 30, 2013 at 4:12 am
This comment has been removed by the author.
myrecipesforyouNovember 3, 2013 at 9:49 pm
Good. Looks so tempting to eat straight.
Libin KoshyNovember 13, 2013 at 7:50 pm
UnknownNovember 28, 2013 at 11:00 am
gunaJanuary 28, 2014 at 3:35 pm
valara nanni for your recipe, it's very nice. all the best
UnknownJanuary 29, 2014 at 6:56 am
UnknownApril 4, 2014 at 6:29 am
hi just want to know the reason for the coriander spice what does it do to the curry the next day thks GOD BLESS U for sharing all the recipes. thks
KurryleavesJuly 17, 2014 at 6:11 pm
Hi Zubair!!! Thank you for your kind words!!
Coriander powder tend to spoil the curry faster,especially in hotter climates….
MeleneyJune 10, 2014 at 6:01 am
dont do this to us!!!!!!!!!!!! your pics are just too much for me to ….arg! yummy
UnknownJuly 3, 2014 at 7:26 am
just love ur dishes. its made my most determined daughter eat fish for the first time and its made me go looking for some more Malayali friends. u guys really rock with ur healthy recipes. thanx once again.
KurryleavesJuly 17, 2014 at 6:13 pm
Thank you Christabell!!!Sooo happy that ur lil one enjoyed it….Thanks a lot for the feedback dear…
deepakFebruary 4, 2017 at 4:52 am
OMG!its looks the same as my mom prepared in home..Fish mulakittath is one of her special dish..we really liked this one..Its really looks like a Homely Dish.Nice.
SanjanaFebruary 21, 2017 at 5:51 am
Hi…I prepared this curry for my hubby..I am a pute vegetatian but luv 2 cook for him…the result was amazing..he loved it…it's very difficult to please him..he just wouldn't compromise on the taste..he said it was finger licking good..Thx a lot..luv u..