During a casual talk, my colleague shared with me the way his wife makes the mulakittathu. I have already shared my tried recipes of hers here and here. The mention of the use of shallots made me feel that I must try it out. I love anything cooked in loads of shallots, though frankly speaking, I try to keep out of it mainly because of the laziness of peeling and slicing/ chopping them. But then this recipe was so irresistable that I had to try. And I am so happy I did! This was just so good with rice, I must say… Even the kids loved it as it was not highly spicy. Yes, do increase the level of red chilli powder to make it even more hot!
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp fenugreek seeds
- ½ cup shallots, sliced
- 3 green chillies, chopped
- 1 large tomato, chopped
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ¾ tsp Kashmiri red chilli powder
- 3 pcs gamboge (kudampuli), soaked for 30 minutes in ½ cup boiling water
- 1 cup water
- Salt to taste
- 4 small mackarel, cleaned and cut into half
- Curry leaves for garnishing
- Heat coconut oil in a man-chatti (earthern pot), allow the mustard seeds to splutter. Add the fenugreek seeds and fry briefly.
- Add the shallots and chillies and cook on low flame, stirring occasionally till the shallots wilt.
- Add the tomato and cook till the tomatoes are all mashed up.
- Add the powders and fry briefly till a bright red color appears.
- Smash the gamboge and dispose off the mash.
- Pour the gamboge water, along with extra water and salt and allow to boil.
- Now add the fish and cook for 10 minutes with a closed lid or till the fish is done.
- Sprinkle the curry leaves and keep on closed lid for sometime.
- Serve warm with rice or kappa puzhukku - delish!
2. Add more chilli powder for more spiciness, mine was just fine for us and the kids!
3. You can use any fish for this curry. I feel sardines would taste awesome!
4. You can very well use tamarind instead of gamboge, follow the same procedure.
5. Since I didn't want to add additional coconut oil, I just added the curry leaves as is. For extra flavor, you can sprinkle some more coconut oil, or temper - heat coconut oil, fry a couple of chopped shallots till brown, then fry curry leaves and add into the curry.