Kerala Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu. It can be served with rice or kappa (tapioca/yuca). It always tastes better after a day. The curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.
Magic of Maya Foods Spices
- Fish – 500 grams
- Coconut Oil – 4 tblspn + 1 tsp
- Mustard Seeds – 1 tsp
- Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
- Shallots / Sambar Onion – 20 peeled sliced thinly
- Garlic Paste – 1 tsp
- Ginger – 2 cm piece chopped finely
- Green Chilli – 2 slit
- Curry leaves a big handful
- Chilli Powder – 4 tblspn
- Black Pepper Powder – 1 tsp
- Turmeric Powder / Manjal Podi – 1 tsp
- Fenugreek Seeds / Vendayam Podi – a big pinch
- Salt to taste Kokum / Kodapuli – 3 piece
- Tamarind Pulp – 2 tblspn
- Water – 2 cups
- Heat oil in an earthenware kadhai. Add in mustard and fenugreek seeds and let them sizzle.
- Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
- Now lower the flame and add in chili powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and color will darken.
- Now add in tamarind pulp and water. Add in salt and bring it to a boil.
- Once it reaches a boil, add in fish and mix well. Add in some curry leaves
- Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
- Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
- Finally, drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavors to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
- Now serve this with boiled tapioca or rice.
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