Meen Mulakarachathu / Kerala Style Fish Curry
Ingredients:
1/2 kg any firm fish, cleaned and cubed (ideally with bones)
3 tbsp red chilli powder / mulaku podi (use Kashmiri chilli powder or a mix of that and the regular one if you can't take heat)
1 tbsp coriander powder / malli podi
3 pieces of kudam puli
1/2 tsp turmeric powder
1/4 tsp fenugreek seeds / uluva
3 sprigs of curry leaves
5 shallots
5 garlic cloves
1" piece of ginger
3 green chillies, slit
3 tbsp coconut oil
How Its Made:
1. Crush shallots, ginger, and garlic together in a pestle and mortar (or grind together).
2. Heat oil in a pan and add the fenugreek seeds. When they start to brown, add the crushed ginger-garlic-shallot paste. Fry for 10 seconds and then add the coriander powder, followed by the red chilli powder. Fry for another 10 seconds. Add curry leaves and green chillies and mix together well.
3. Now add the turmeric powder and the kudam puli with 2 cups water and salt. Bring to boil and let it boil for 2-3 mins before adding the fish.
4. Simmer on low heat for another 10-12 mins until the fish is cooked through. Check for salt and tanginess and add more of either if necessary.
Goes best with kappa puzhukku.
Ingredients:
1/2 kg any firm fish, cleaned and cubed (ideally with bones)
3 tbsp red chilli powder / mulaku podi (use Kashmiri chilli powder or a mix of that and the regular one if you can't take heat)
1 tbsp coriander powder / malli podi
3 pieces of kudam puli
1/2 tsp turmeric powder
1/4 tsp fenugreek seeds / uluva
3 sprigs of curry leaves
5 shallots
5 garlic cloves
1" piece of ginger
3 green chillies, slit
3 tbsp coconut oil
How Its Made:
1. Crush shallots, ginger, and garlic together in a pestle and mortar (or grind together).
2. Heat oil in a pan and add the fenugreek seeds. When they start to brown, add the crushed ginger-garlic-shallot paste. Fry for 10 seconds and then add the coriander powder, followed by the red chilli powder. Fry for another 10 seconds. Add curry leaves and green chillies and mix together well.
3. Now add the turmeric powder and the kudam puli with 2 cups water and salt. Bring to boil and let it boil for 2-3 mins before adding the fish.
4. Simmer on low heat for another 10-12 mins until the fish is cooked through. Check for salt and tanginess and add more of either if necessary.
Goes best with kappa puzhukku.
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