Meen mulakittathu is a spicy fish curry recipe that’s commonly made in Toddy shop (Shaap) and this delicious recipe is adapted from Mr. Chef Pillai . We had tried this recipe with Mathi (sardines ) and just came out extremely well.
A thick spicy gravy made with the limited ingredients available at home serving some extremely great taste. For original recipe check out Mr. Chef Pillai – FB account.
Adding Tomato puree and Kashmiri chili powder contributes to the thickness of the fish gravy . Hence off the flame when the curry is semi thin as when it sits down it gets even more thicker. Adjust the quantity of spiciness, tanginess and the consistency according to your preference.
The fish curry can be made with any kind of fresh fish and it taste better when served after 3-4 hours. The fish is really great when accompanied by mashed Tapioca, rice, dosa, idli etc ..
Check out How to make instant one pot – Fish curry – Thirimiya fish curry .https://homemademe469876202.wordpress.com/2019/05/17/thirimiya-fish-curry-instant-spicy-fish-curry/
Ingredients
- Fish pieces – 600 grams (Mathi/sardines- You may use your choice of fish)
- Coconut oil – 3 tbsp
- Fenugreek seeds – 1/4 tsp
- Fresh ginger – 1/2 inch – crushed
- Garlic – 3- crushed
- Shallots – nos., 15 – crushed or / 1 medium size onion (sliced)
- Curry leaves
- Green chilies – 2 – slit by two
- 1 medium size Tomato (Puree- add a tomato to the blended and grind it to a paste- dont add water )
- Tamarind water – (small lemon size tamarind soaked in 1 cup water ) or /(substitute with 4 piece of cocam soaked in warm water)
Fish curry paste
- 2 tbsp Kashmiri chili powder
- 1 tbsp Coriander powder
- 1/2 Tsp Turmeric powder
- 1 tsp Black pepper powder
Final Tempering
- Coconut oil – 2 tbsp
- Mustard seeds – 1 tsp
- Curry leaves
- Dry red chilies – 2
- Green chilies – 2
Method
Step 1 : Mix all the ingredients mentioned under “Fish curry paste ” with warm water (1/2 cup)and keep it aside.
Step 2 : In a clay pot or any kadai heat up oil , add fenugreek seeds, sorte then add the crushed ginger, garlic, shallots, curry leaves , green chilies and cook for 2-3 mins.,
Step 3: Add the Tomato puree cook for 2-3 mins., until the raw smell leaves . Add the mixed fish curry paste and cook until the gravy thickens.
Step 4: Once the gravy is thickened very well add 1 cup of tamarind water ,curry leaves , salt and allow it to boil extremely well . Add the cut and cleaned fish pieces.
Step 5 : Cook for 10 mins., or until the fish is well done. Check for seasoning.
Step 6 : Prepare the final tempering and add over to the fish curry . Off the flame. Allow it to rest and serve after 3-4 hours.
Homemade 