The aroma of the fish curry that boils in a clay pot has something magical. I take myself back to my childhood days in Kerala, where lunch was not lunch unless there was a fiery red Meen Mulakittathu on the table.
This was not just a dish: it was an experience. And today I share this experience with you …
Meen Mulakittathu in the Kottayam style or Red Fish Curry is brave, spicy and spicy. In contrast to the milder fish curry on the base of the coconut from other parts of Kerala, in this case everything revolves around the heat of Kashmiri Chilipulver And the blow of Kudampuli (Malabar Tamarind).
Although my mother often makes Varutharacha Meen Curry: a rich and calming fish curry in roasted coconut sauce; Every now and then she surprises us with this Kottayam style Meen Mulakittathu. She actually learned it from her mother -in -law. In my father’s family, this fiery red fish curry was a favorite ever. You enjoyed it with almost everything: Puttu, Idiyappam, Appam and of course steaming hot rice. No matter what was on the table, Meen Mulagu Curry has done it better and better.
When I grew up in Kerala, one of my favorite morning (around 11 a.m.) was the locals Fishing dealer arrive at our doorstep and carry them Fresh catch of the day. The smell of the ocean still clung to the fish and the way they cleaned and prepared it professionally for us: it was such a routine, but so special. My mother would choose the best fish, chat a bit with the Fischminger, and at 12:30 p.m. the Meen Curry would blow away in the kitchen.
She always makes fish curry in one Chat (Clay pot) and let him rest for a few hours so that the flavors could deepen. And at lunchtime: Oh my god! It would taste heavenly with something simple rice and one side of Thoran.
Every time I do it, it feels like a warm hug from home. I remember how we all sit at the table, tear into the fish with our fingers and rice up every last drop of this deep -red sauce. It was chaotic, sharp and completely satisfactory.
So if you long for something bold, nostalgic and authentic Kerala: give this Meen Mulakittathu. It could simply transport them directly to a Kerala kitchen as it does for me.
It’s obeli … enjoy!
Kottayam style fish curry- easy meen mulakittathu recipe
Author: Thasneen
Recipe type: Primarily
Kitchen: Indian
- Coconut oil- 2 tablespoons
- Mustard seeds- 1 TL
- Bockshorn clover seeds- 1 TL
- Ginger, chopped ½ tablespoon
- Garlic, chopped ½ tablespoon
- Curry leaves- 10 leaves
- Kashmiri chilipule- 1½ tablespoons
- Curcum powder- ¼ TL
- Salt 1½ TL
- Malabar Tamarind, Kudampuli – 4 slices in ¼ cup of warm water soaked
- Warm water ¾ cup
- Fish pieces 8 pieces (mackerel, sardines, king fish, pomfret)
- Bockshorn clear powder ½ TL
- Coconut oil ½ tablespoon
- Curry leaves- 10 leaves
- Make this fish curry in a clay pot to get a better taste.
- I used mackerel Fish-Ayala in Malayalam. Other fish such as Sardine (Chala), Königsfischen (Neymeen), Pomfret (Avoli) can be used.
- It has a smoky taste for the production of this Kudampuli Malabar Tamarind.
- Take 4 slices of Kudampuli in a bowl, put ¼ cup of warm water and let it soak for 10 minutes.
- Place a sound pot over medium heat.
- Add coconut oil, let the oil turn hot.
- Add mustard grains, let them stutter.
- Add Bockshornkle seeds, do not let Bockshornkle seeds become brown-it will taste bitter.
- Add chopped ginger & garlic immediately, sauté for a minute. (Don’t let ginger bones make you too brown).
- Add curry leaves, fry for a few seconds.
- Add Kashmir -Chilipulver and turmeric powder, combine well and cook for a minute.
- Don’t let the spices burn.
- Kaschmiri -Chilipulver conveys an intensive red color.
- Add the soaked Kudampuli Malabar Tamarind together with the water, combine well and cook for a minute.
- Add ¾ cup of warm water, let the water come to a boil.
- Add the fish pieces, I added mackerel fish. Fish head can also be added.
- Close the clay to a lid and let it boil for 20 minutes.
- Open the lid, swirl the clay pan carefully, do not combine the curry with a spoon fish.
- Add the end of the Bockshorn clover powder, drizzle coconut oil and curry leaves.
- Take the clay pot from the heat and keep the fish curry covered for some time. In this way, aroma & aroma are infused in the fish.
- This curry tastes better and tasty the next day.
- Pour this curry about steaming hot Kerala Matta Rice and enjoy.
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