Mulakitta meen curry/Fish curry

Mulakitta meen curry/Fish curry

As I told you people I utilized my SIL’s recent visit for her vacation and she cooked her MIL’s recipe of kottayam meen curry, which is entirely diff from our KK way of cooking meen curry where garlic stays away in fish recipes. But I am used to with this cocum/kudampuli ettta meen curry in my hostel recipes. This time I tried Sardine fish/chala to make this fish curry, can use mathi chalai, kozhichala too. 

Ingredients:

Fish – ½ kg, cleaned and cut into pieces

Ginger, Garlic & Shallots – grinded 3-4 tbsp

Kashmiri chilli powder – 2 tbsp

Coriander powder – 1 tbsp

Fenugreek powder – ½ tsp

Turmeric powder – ¼ tsp

Cocum/Kudampuli – 2-3 pieces

Tamarind juice – 1 tbsp

Curry leaves

Salt – for taste

Coconut oil – as required

Method:

Grind ginger, garlic and shallots into a fine paste and keep aside. Wash and soak cocum in water. Heat coconut oil in a kadai – add the paste and sauté well, till the garlic gets cooked on medium flame and leaves a fresh smell. 

Take chilli powder, coriander powder, fenugreek powder, turmeric powder, tamarind juice in a bowl and mix well to form a masala paste.

Once the ginger paste gets sticky reduce the flame - add the masala paste, salt and water to get a watery mixture. 

Pour the mixture, cocum pieces and cleaned fish pieces into a meenchatti/earthern ware and cook well for 20-30 minutes on medium flame. Add curry leaves and whirl meenchutti at the end. Serve with rice and kappa.  I tried this with pineapple puliserri and cabbage thoran. 

Note:

1.    Heat fenugreek powder, coriander powder, chilli powder (on low flame) separately before making a paste.

2.      Whirl the earthern ware instead of using spatula to avoid getting broken fish pieces.

3.      Can store for 2 – 3 days too.