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.
For more Kerala fish recipes, check out
Kerala Fish Curry with Coconut Milk
Kerala Fish Fry
Kerala Fish Stew
Kerala Style Fish curry / Meen curry
Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style fish curry. Served with rice or kappa (tapioca/yuca). Tastes better after a day.
Ingredients
- ½ Kilogram fish
- ½ Teaspoon mustard seeds
- ¼ Teaspoon Fenugreek Seeds
- 8 numbers shallot
- 1 ½ Tablespoons garlic (Crushed)
- 1 ½ Tablespoons ginger (Crushed)
- 8 curry leaves
- ½ Teaspoon turmeric Powder
- 1 ½ - 2 ½ Tablespoons chilli Powder
- 3 Cocum (Kudam Puli)
- 1 Cup water
- salt
- coconut oil
Instructions
- 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
Nutrition
Serving: 222gCalories: 140kcalCarbohydrates: 4gProtein: 26gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 63mgSodium: 71mgPotassium: 471mgFiber: 1gSugar: 1gVitamin A: 219IUVitamin C: 63mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
what is kudampuli?? :P
Hey, I'm sure you would know this. Check this link:- http://blog.sigsiv.com/2008...
just a teeny tiny modification i do, i add a green chilly along with the ginger n garlic. we like it extra hot here! :)
i know only malabar style... which is less spicy.. i love the way ppl cook in Kottayam and Alleppy.. Even i learnt some tips from Baiju abt this.. let me try now.. :)
Try it out :)
i tried it :) it is great :) https://www.facebook.com/ph...
Love this with Kappa
Twice I prepared this as my husband love it.I would like to say texture of your Cury , , its so nice. But what I cooked its in little bit dark in red. [I haven't knowledge to distribute the picture of my dish .how ever I will try .Thanks
Yup tastes awesome with Kappa
@yasminsraju did you try the "contribute a picture" link above the comments section on the recipe page? Please post a pic of the dish:)
I tried this and really loved it.
Thanks Jay! Contribute pic of your dish :)