Meen Mulakittathu (Spicy Red Fish Curry)

    "Meen Mulakittathu" is a spicy red fish curry popular in Kerala.The main ingredients are  red chilli powder and Gamboge (Kudampuli) which gives this dish its distinct color and tangy flavor.This curry tastes best when paired with Kappa (mashed Tapioca) and also rice. Since we don't add any onions in this recipe, this can stay well for 2 days even without refrigeration.

Ingredients

• Fish - 350 gms
• Mustard seeds - 1 tsp
• green chilli - 1 chopped
• Fenugreek seeds (uluva)- 1 tsp
• Kashmiri chilli powder - 21/2 tbsp
• Fenugreek powder - 1/2 tsp
• Turmeric powder - a pinch
• Kudampuli (Gamboge) - 1 piece
• Warm Water - 1 cup
• Coconut Oil - 2 tbsp
• Curry leaves - 2 spring
• Chopped ginger- 1 tbsp
• Chopped garlic - 1 tbsp
• Salt - To taste

Method

1. Clean fish well and cut to pieces.
2. Make a paste by mixing kashmiri chilli powder in 3 tbsp of water.
3. Saok Kudampuli pieces in 1 cup  warm water and keep aside.
4. Heat manchatti and add coconut oil and swirl well so that oil gets coated in all sides of manchatti.
5. When oil is hot splutter mustard seeds followed by fenugreek seeds.
6. Add chopped ginger, garlic ,curry leaves,green chilli  and saute till it becomes light brown.
7. Reduce flame to minimum. Add a pinch of turmeric powder.
8. Add chilli powder paste and  saute till raw smell of powder disappears and oil starts oozing.
9. Now add water and kudampuli pieces and salt .Cover with lid and allow to boil.
10. Then add  cleaned fish pieces.Cover and cook for sometime. Swirl the chatti every 2 mins. 
11. Cook on medium for 5 mins and reduce flame to low and cook for another 8-10 mins till the gravy is thickened.
12. Switch off the flame and add 1 tsp coconut oil and a few curry leaves.
13. Serve hot with rice.
    

Notes

• Coconut Oil tastes best for this recipe.
• This fish curry can be stored for 2 days without refrigerating.

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Cheers,

Asha