Kottayam style fish curry
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.
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.