Meen Mulakittathu ~ Fish in Spicy Gravy
Servings 4
Ingredients
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp fenugreek seeds
- 1/2 cup shallots sliced
- 3 green chillies chopped
- 1 large tomato chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3/4 tsp Kashmiri red chilli powder
- 3 pcs gamboge kudampuli, soaked for 30 minutes in 1/2 cup boiling water
- 1 cup water
- Salt to taste
- 4 small mackarel cleaned and cut into half
- Curry leaves for garnishing
Instructions
- 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!
Notes
1. You can add dried red chillies at the intial stage along with the fenugreek, but I preferred using green chillies.
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.
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.