KERALA FISH CURRY /MEEN MULAKITTATHU
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Ingredient:Mustard seeds- 1/4 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves- 2 sprigs
Shallots-sliced- 4 to 5 nos
Ginger-crushed- 1.5 tsp Garlic-crushed- 1.5 tsp
Kashmiri chili powder- 1.5 to 2 tbsp( see notes)
Coriander powder- 1/2 to 1 tbsp( see notes)
Turmeric powder- 1/2 tsp
Fenugreek powder- 1 pinch
Fish Tamarind(Kudampuli)-soaked in water- 2 to 3 small pieces
Water- 1 cup(more if required,see notes)
Salt- to taste
Oil- as required
Method:
1. Heat oil in manchatti ( clay pot) and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds. 2. Add curry leaves,shallots,ginger and garlic.Saute until shallots turn golden brown.
3. Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and fenugreek powder.Mix well.Saute for about 5 minutes ,stirring continuously until the colour changes to a deep maroon.( make sure you do not burn the masala,or else the curry will taste bitter)
4. Add water and fish tamarind ( kudampuli),bring it to a boil.
5. Add fish pieces and salt to taste.
6. Cover and cook over a medium heat ,until fish is cooked and gravy is thick.
7. Remove from heat and keep covered for at least one hour for the flavors to blend in.
8. Serve with rice or kappa (tapioca) vevichathu .
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