Kannur Fish Curry (Meen Mulakittathu)

Meen Mulakittathu is one of the famous and delicious fish curry prepared in Kannur (Kerala, Malabar side). This is a fish curry served in our houses and hotels when visited. There are different styles of preparing fish curry, with or with out coconut, just with tamarind pulp and so on. This is one of the fish curry prepared with tamarind pulp and red chilli powder. Without meen mulakittathu, lunch is never complete in any house. This is a special recipe from my mum, and no has this special taste as her delicious curry. Taste this fish curry this weekend and let me know your precious comments. Have a great weekend :)

Ingredients:

Mackerel Fish - 2 nos (sliced)

Onions - 1 large (cut to thin slices)

Green chilli - 4 nos (slit into half)

Ginger - a small piece (sliced)

Tomatoes - 1 large (sliced)

Curry leaves - 2 string

Fenugreek seeds - ½ tsp

Turmeric powder - ½ tsp

Kashmiri Red chilli powder - 3 tbsp

Tamarind Pulp - 1 cup (thick)

Coconut oil - 3 tbsp + 1 tsp

Salt - to taste

Preparation:

- Heat oil in a chatti (earthen pot), when hot, add fenugreek seeds and let splutter.

- Add onions, green chillies, ginger, curry leaves and saute till onions turn translucent. Add tomatoes and saute well till mushy.

- Add turmeric powder, red chilli powder and fry well till oil shows out.

- Add the cut fish pieces, salt and mix well. Now pour the tamarind water, check for salt and let cook for 4 to 5 minutes till curry boils and fish is cooked.

- Once done, off flame and pour one tsp of coconut oil on top of the curry and cover lid till serving.

- Spicy and delicious Meen Mulakittathu is ready to serve with rice and fish fry.

Note:

- Any fish can be used to prepare this curry.

- This is a very spicy dish. Adjust salt and spice according to taste.

- I use thick tamarind pulp for the gravy,as i like this curry thick rather than watery. You can add water to the pulp to make the gravy watery.