Kottayam style fish curry/Meen Mulakittathu

Kottayam style fish curry, also known as “Meen Mulakittathu,” is a traditional dish from the Kottayam region in Kerala, India. It’s known for its bold flavours, rich red colour, and the use of tamarind or kudampuli (Malabar tamarind) to give it a tangy taste. Renowned for its vibrant red colour and bold, tangy flavours, this curry is a staple in many Keralite households. Traditionally, the dish uses firm fish simmered in a spicy gravy. The heat comes from red chilli powder. The distinctive sourness comes from kudampuli, a unique type of tamarind. Served best with steamed rice or Kerala parotta, Meen Mulakittathu is a perfect representation of the rich culinary heritage of Kerala.

The dish features firm, fresh fish—varieties like kingfish, mackerel, or sardines—simmered in a robust gravy. The vibrant red hue comes from Kashmiri chilli powder, adding colour without too much heat. The tangy kick of kudampuli, a Malabar tamarind unique to the region, balances the spiciness. The use of coconut oil, curry leaves, and a blend of aromatic spices like turmeric and fenugreek further enhances the dish, giving it a depth of flavour that is both comforting and exhilarating. Whether paired with steamed rice or traditional Kerala parotta, This curry is a must-try for anyone looking to experience the authentic taste of Kerala.

More fish recipes.

Kudampuli

Malabar tamarind or Garcinia Cambogia, is a key ingredient in many traditional Kerala dishes, especially fish curries like the Kottayam-style fish curry (Meen Mulakittathu). Kudampuli is a small, pumpkin-shaped fruit that is dried and used in cooking for its sour and tangy flavour.

It has a unique, tangy taste that adds a distinct sourness to dishes. Unlike regular tamarind, which is sweet and sour, kudampuli is more intensely sour with a slightly smoky undertone. When dried, kudampuli turns black and wrinkled. You can soak them in water before adding to the curry to soften and release their flavours. In Kerala cuisine, kudampuli is particularly valued for its ability to cut through the richness of fish, balancing the flavours and enhancing the overall taste of the curry.

Love the bold flavours of Kottayam style fish curry? Be sure to check out my Sea Bass Fish Curry recipe—it’s just as delicious and packed with coastal goodness.

Sea bass fish curry

Sea bass fish curry with kodumpuli (also known as Garcinia cambogia or Malabar tamarind) is a classic Kerala dish that combines the rich flavours of coconut, spices, and tangy kodumpuli.

Check out this recipe

Netholi thoran

Netholi Thoran is a traditional dish from Kerala, India, featuring anchovies (netholi) stir-fried with grated coconut and spices.

Check out this recipe

Kottayam style fish curry

Print Recipe

Meen Mulakittathu is known for its fiery red colour and tangy taste, with the kudampuli providing a unique flavour that’s characteristic of Kerala cuisine.

Course Dinner, Lunch

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 3

Author sumisculinarynotes

Ingredients

• 350 grams of white tuna fish preferably any firm fish like kingfish, sardines, or mackerel
• 3 tbsp coconut oil for authentic flavour
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 tbsp Kashmiri chilly powder for colour and mild heat
• ¼ tsp turmeric powder
• ¼ tsp pepper powder
• ½ inch size ginger sliced into julienne
• 5 – 6 garlic cloves sliced into julienne
• 15 Shallots sliced into julienne
• A few fresh curry Leaves
• 2-3 pieces of Kudampuli Malabar Tamarind, soaked in 1/2 cup warm water
• Water as needed for the gravy
• Salt to taste.

Instructions

• Clean and cut the fish into pieces. Set aside.
• Soak the kudampuli in warm water for about 10-15 minutes. Tear it into smaller pieces if needed and set aside.
• In a small bowl combine turmeric, Kashmiri red chilli powder, pepper powder, salt and a bit of water to form a paste. Set aside.
• In a clay pot (manchatti) or deep pan, heat coconut oil.
• Add mustard seeds, and when they splutter, add fenugreek seeds.
• Sauté ginger, garlic, and onions until they turn golden brown.
• Lower the heat and add the masala paste. Sauté the spices for a minute, adding a little water to prevent burning and to cook the spices thoroughly.
• Cook them until the raw smell of the spices is gone.
• Add soaked kudampuli (including the water) to the pan and bring it to a boil.
• Pour in additional water as needed to make the gravy. Boil for 3 -4 minutes.
• Gently place the fish pieces in the curry, ensuring they are covered with the sauce.
• Cover the pot and cook on low heat until the fish is cooked through and the oil rises to the top, which usually takes about 10-12 minutes.
• Add fresh curry leaves and a drizzle of raw coconut oil for extra flavour.
• Let the curry rest for a few hours or overnight for the best flavour, as the spices will intensify.
• This curry is best enjoyed the day after it’s made, as the flavours deepen and meld together. The Kottayam-style fish curry is a delightful combination of spiciness and tanginess, typical of Kerala cuisine.
• Serve hot with steamed rice or Kerala parotta.

Notes

• For the characteristic fiery red colour and spiciness, use Kashmiri chilli powder. You can adjust the heat by combining it with regular red chilli powder or reducing the amount.
• When adding the spices, lower the heat to prevent them from burning. Cooking the spices in oil releases their full flavours and prevents a raw taste in the curry.
• Traditionally, this curry is cooked in a clay pot (manchatti), which enhances the flavour. If you have one, use it, but a regular deep pan will also work.
• Kottayam-style fish curry tastes even better the next day as the flavours have time to deepen. If possible, make the curry in advance and let it rest for a few hours or overnight.

Frequently asked questions