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. This Kerala fish curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.
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Kerala Style Fish curry / Meen curry
- 1/2 Kilogram fish
- 1/2 Teaspoon mustard seeds
- 1/4 Teaspoon Fenugreek Seeds
- 8 numbers shallot
- 1 1/2 Tablespoons garlic (Crushed)
- 1 1/2 Tablespoons ginger (Crushed)
- 8 curry leaves
- 1/2 Teaspoon turmeric Powder
- 1 1/2 - 2 1/2 Tablespoons chilli Powder
- 3 Cocum (Kudam Puli)
- 1 Cup water
- coconut oil
- Soak cocum (kudampuli) in 4 tbsps of luke warm water for 15 - 20 minutes.
Clean fish pieces well. To avoid the raw smell of fish, I prefer cleaning it with salt and All purpose flour. Chop small onion. Grind ginger and garlic into a paste.
Heat oil in a pan, add the mustard seeds. When they splutter, add the fenugreek seeds. Wait till fenugreek seeds starts to change into a deeper color.
- Add chopped small onion, ginger, garlic and curry leaves. Cook on medium heat till it turn brown.
- Add the chilli powder and turmeric powder. Stir to combine with the oil and saute well for couple of minutes. ** This is a very spicy curry. So adjust chilli powder according to your spice tolerance level.
- Add water in which cocum (kudampuli) was soaked to the above mixture.
- Add 1 cup water and enough salt to the mixture. Taste the mixture and if required, add 1 or 2 kudampuli (previously soaked) to it.
- Bring this to boil and then add cleaned fish pieces. Make sure that fish pieces are immersed in the gravy.
- Cook it on low flame. It will take around 20 -25 minutes to get the fish cooked and gravy to get lightly thick.
- After it is cooked, add coconut oil over the fish curry to add a wonderful aroma. Garnish with fresh curry leaves