Meen mulakittathu is a tasty Kerala style fish curry, also known as “Red fish curry”, “nadan fish curry” or “Meen Vevichathu” which may be served with rice, naan, bread, or tapioca. You could use any fish for making this spicy delicious curry.
This Kerala style fish curry is quite well-known for its excellent balance of spiciness and sour flavors. We use tamarind called kudampuli in this dish for higher flavor.
The BEST Kerala Style Fish Curry
Equipment
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Ingredients
- 900 gm Fish 2 lb ~15 pieces
- 10 gm Ginger frying 2 tbsp
- 5 gm Ginger to add it as fresh1 tb sp
- 3 green chili
- 1/2 tsp fenugreek
- 3 tsp salt
- 2 tbsp cooking oil
- 1/2 tsp mustard seed
- 4 garlic cloves largely sliced
- 2 tbsp chili powder kashmiri
- 1/2 tsp turmeric
- Asetafodia small piece
- 7 Pieces of kudampuli
Instructions
- Keep Cocum/Kudampuli soaked in 1/2 cup warm water
- Mix 2 tbsp vinegar/lemon juice with water and soak the cleaned fish for 10 minutes. Then rinse again 2-3 times to remove the raw odor and any remaining vinegar from the fish.
- when the oil is warm add the mustard seeds and wait until it pops
- Add sliced ginger for frying, garlic and green chilies to the oil
- Stir continuously on medium heat and wait until the ginger is a light golden color
- Reduce heat and add turmeric powder, stir for few minutes, then add fenugreek powder
- Add Kashmiri chili powder and sauté for 2 or 3 minutes until the raw smell is gone. Do not overcook the spices otherwise, there will be a burning taste to curry.
- Add soaked Cocum/kuda puli with water
Add curry leaves, 1 cup water, salt, fresh ginger - Wait until the gravy is boiled very well before adding the fish
- Once you add all fish, make sure the water is above the fish. If needed add more water. Immediately cover the fish with a lid on high heat. This is an important step to make sure fish is quickly boiled.
- After 10 minutes, open the lid and shake the pan to make sure the fish is covered with spices and water
- Cover with lid again and cook for another 5 minutes
Open the lid and shake the pan to cover fish with all spices. - Reduce heat to medium and cook for another 5 to 10 minutes. If the gravy is not thick enough you can cook for a few more minutes on low heat.
- Add fresh curry leaves on top and also sprinkle coconut oil (optional)
Video
What is the secret to making perfect fish curry?
Fish curries and preparation varies in a different part of Kerala.
In this recipe, we will fry the dry spices in oil under a low flame, add tamarind/kudampuli water and let it boil before adding the fish. Make sure to not brown the spices too much otherwise it will lose that nice color and fresh taste. These steps are important to get the perfect fish curry.
Its authentic preparation involves cooking in a clay pot, as it is believed that the clay pot enhances the flavor of the dish.
This curry tastes great if you give it sufficient soaking time. The extra you soak it, the tastier it becomes. I suggest preparing it the day before and use it on the following day. You will find that it tastes much better as all fish pieces absorb the spices and sourness.
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