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Meen Mulakittathu

Jul-17-2016
Shiba Nair
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Meen Mulakittathu RECIPE

Fish holds a very important place on the meal plate of every non-vegetarian Keralite. There are different kinds of fish curries made in different parts of Kerala. The fish curry that I am going to prepare today is made in Kottayam. This goes best with kappa(steamed tapioca). This is the curry that is served in the toddy shops all over Kerala. Kappa-Meen(fish) curry is a favorite combo among the non-vegetarian malayalees. The main ingredient in this curry is red chilli powder. The curry needs to be simmered on a low flame so that the Chilli powder blends well with the curry & the fish. This recipe from my grandma is definitely a keeper. Do try it out & let me know how it turned out for you.

Recipe Tags

  • Non-veg
  • Easy
  • Kerala
  • Side Dishes

Ingredients Serving: 4

  1. King Fish 400 grams
  2. Pearl onions/small onions chopped 1/4 cup
  3. Ginger garlic paste 11/2 tbsp
  4. Tomatoes small 1
  5. Tamarind a lemon size
  6. Turmeric powder 1/4 tsp
  7. Chilli powder 1 tsp
  8. Paprika/Kashmiri red Chilli powder 2 tbsp
  9. Mustard seeds 1 tsp
  10. Fenugreek seeds 1/2 tsp
  11. Curry leaves 2 sprigs
  12. Coconut oil 21/2 tbsp
  13. Salt to taste

Instructions

  1. Clean the fish & keep it aside.
  2. Soak tamarind in 11/2 cups of hot water for 15 minutes. After 15 minutes squeeze out the tamarind & remove the juice & discard the pulp.
  3. In a claypot/heavy bottomed pan, add coconut oil.
  4. When the oil gets hot, add the mustard seeds & fenugreek seeds.
  5. When the mustard seeds splutter & the fenugreek seeds turn golden, add the curry leaves followed by onions.
  6. When the onions turn translucent, add the tomatoes.
  7. When the tomatoes are mashed a little, add the turmeric powder, red chilli powder, paprika & salt. Mix everything together & sauté for a minute till the raw smell goes away.
  8. Add the tamarind juice & let it boil & then add fish & open & cook till it begins to boil.
  9. Keep the flame on low, cover & cook for 30 minutes.
  10. The water in it should have reduced to half by now & the curry must have become thick.
  11. Turn off the stove & serve hot with kappa/steamed tapioca.

Reviews (1)  

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VRP_87
Nov-11-2018
VRP_87   Nov-11-2018

Came out good. Thanks for the recipe :smiley:

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