Meen Mulakittathu | Kerala Fish curry without coconut| Malabar trevally fish curry |Preeja's cookbook fish recipes

Meen Mulakittathu | Kerala Fish curry without coconut

Ingredients:

Cleaned fish - 1/2 kg ( Used sliced malabar trevally)

Red chili powder - 1 & 1/2 Tbsp ( adjust it according to your taste)

Kashmiri red chili powder - 1 & 1/2 Tbsp ( It gives nice red color to the gravy)

Salt - 1 & 1/2 tsp

Turmeric powder - 1/2 tsp

Fenugreek powder - 1/8 tsp

Sliced small onion / shallots - 1/2 cup

Coconut oil - 2 Tbsp

chopped ginger - 1 Tbsp

Chopped garlic - 1 Tbsp

Mustard seeds - 1/4 tsp

Brindleberry /Malabar Tamarind/ Kudampuli - 15g

Hot water - 1 & 1/2 cup

Curry leaves - a spring

Method:

1. Wash malabar tamarind and soak in hot water for 15 minutes.

2. Heat coconut oil in an earthen pot and add mustard seeds into it. When the mustard seeds start to crackle , add curry leaves.

3. Add small onion , ginger and garlic into it. Saute it for 2 to 3 minutes or until the small onion start to change its color.

4.Switch to low heat possible. Add turmeric powder , chili powder and fenugreek powder . Saute it for a minute.

5. Add malabar tamarind with soaked water . Add salt and bring it to boil.

6. Add cleaned fish . Close the pot with lid and cook fish for 10 minutes on medium heat.

7. After 10 minutes , adjust salt if required and turn off the stove.

8. For better taste, serve fish curry after 4 hours . It taste better the next day.

9. Serve with rice .

Note:

Do not use mix the curry with spoon after adding fish. It may break the fish.

Adjust the chili powder according to your taste.

If the curry is too spicy, add thick coconut milk and mix .

If you want more gravy , add 2 cups of water instead of 1 & 1/2 cup

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