KOTTAYAM FISH CURRY | MEEN MULAKITTATHUL | കോട്ടയം സ്റ്റൈല് മീന് കറി | RED FISH CURRY

 

Kottayam fish curry or Meen Mulakittathu is a spicy tangy fish curry prepared in a traditional earthen pot. The dish tastes great with Kappa Vevichathu (steamed and spiced tapioca) - a staple dish enjoyed in Kerala or steamed matta rice. 

There are different styles of fish curries across different regions of Kerala. This Kottayam “Meen mulakittathu” fish curry is pretty common and I will be sharing my mom’s version (she belongs to Pala, Kottayam) which is slightly different but totally awesome.

We have used Kudampuli/fish tamarind/Brindleberry which is a special ingredient in most of the Kerala fish curries. You can find them easily in south Indian or Kerala stores or even on Amazon.in under grocery and gourmet section. Wash the kudampuli thoroughly to get rid of the burnt smell in it and then soak in enough water for at least 15 minutes before use.

KOTTAYAM FISH CURRY

Prep Time: 10mins

Cook Time: 30mins

Total Time: 40mins

Servings: 6 people

 

INGREDIENTS:

for spice mix

•        1/4 tsp turmeric powder

•        1 tsp coriander powder

•        2 tsp red chilli powder

•        1 tsp pepper powder

•        2-3 Tbsp water

 

for curry preparation

•        2-3 Tbsp coconut oil

•        1/2 tsp mustard seeds

•        1/4 tsp fenugreek seeds

•        2 medium sized onion or 8-10 shallots sliced

•        2 tsp crushed ginger-garlic

•        1 sprig curry leaves

•        5-6 no. fish tamarind/kudampuli

•        salt to taste

•        10-12 medium sized fish pieces (any variety)

STEPS:

 

1.      Mix everything given under "for spice mix” to a thick paste. Keep the bowl aside until use.

2.      Wash and soak the fish tamarind in water for 15 minutes.

3.      Heat 1 Tbsp coconut oil in a non-stick pan and crackle mustard seeds (¼ tsp), fenugreek seeds and then add sliced onions, curry leaves, crushed ginger garlic and fry till slightly brown.

4.      Remove the roasted mixture in a plate and allow it to cool

5.      In the same oil add the spice mix paste (from step-1) and let it cook for a while (around 5 mins). Remove the roasted masala mix and let it cool

6.      Now combine the roasted mixture from step 4 & 5 and grind it to a coarse to fine paste using a stone grinder or automatic grinder.

7.      Now take an earthen pot and add a little coconut oil. After the oil heat up, add mustard seeds (1/4 tsp) and curry leaves.

8.      Add the prepared grinded paste (as in step-6) into the pot and pour in the soaked tamarind along with the water used for soaking.

9.      Add more water as needed & salt to taste. Mix well.

10.    let it boil for 5-10 minutes.

11.    Gently drop the clean fish pieces. Close and cook for 5-10 minutes or until fish is soft.

12.    Finally switch off the stove and add 1 Tbsp of coconut oil over the curry and close the lid.

13.    Delicious, spicy, tangy fish curry is ready.

 

TIPS:

 

• You can discard few tamarind based on tanginess of the curry.
• This fish curry tastes better when served after few hours or best when eaten the next day.
• You can serve it great with Kappa Vevichathu (steamed and spiced tapioca) or steamed matta rice.
• After adding the fish to the pot, avoid mixing with a spoon which might break the fish. Rather pick up the pot and rotate it in circular motion. Be careful the pot is hot and heavy.
• I used black pomfret fish also called Karutha Avoli. You could replace it with any fish of your choice.