MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY
Rate this recipe!
Overall rating 00 ratings
Fish - 500 Gms
Shallots - 5-6 Nos.
Garlic - 2-3 cloves
Ginger - A Small Piece
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 11/2 Tbspn
Cocum/Gambodge/Kudampuli - 2 Pods
Coconut Oil - 2 Tbspns
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn + 1/4 Tspn
Curry Leaves - 1 Sprig
Salt - To Taste.
Clean the fish and draw 3-4 lines with a sharp knife all over the fish.
Soak Cocum Pods in Luke warm water for at least 10-15 Minutes.
Dry roast 1/4 Tspn of Fenugreek seed, until they splutter, crush them into a fine powder and leave it aside.
Crush Ginger and Garlic and keep it aside.
Heat Coconut Oil in an Earthen Pan, splutter Mustard seeds and 1/4 Tspn of Fenugreek Seeds.
Saute finely chopped Shallots, Green Chillies and Curry leaves until shallots turn translucent.
Add crushed Ginger & Garlic and saute well until the raw flavour goes.
Add Turmeric Powder and Kashmiri Chilli Powder to the above and fry for a while in a very low flame.
Add Cocum pods along with water and salt. Bring this to boil.
Reduce the flame and cook this curry until oil separates.
Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides.
Finally sprinkle dry roasted Fenugreek seeds to the Curry and switch off the fire.
Cover the pan and leave this on stove top until you serve.
Any type of fish- small / big variety can be used for this recipe.
I have cooked this curry with white Pomfret, even fish pieces can be used for the purpose.
Adjust spices as per your taste and fish’s size.
Kashmiri Chilli Powder is comparatively less spicy, but gives a fiery red colour.
I usually add 1/2 the amount of Red chilli powder + 1/2 Kashmiri Chilli Powder for a spicier version.
Using coconut oil gives an authentic taste to the curry.
This curry taste great the next day.
Cooking in Earthen ware is healthy and gives an exquisite taste to the curry.
Cover with a lid and bring it to boil in low-medium flame. People from northern Kerala calls it Malabar fishcurry / Kozhikodan fishcurry, while those towards the Travancore region, calls it Kottayam stylefishcurry and some calls it simply Meen Mulakittath
Indian / Lunch Curry. Salt - as required for each fish. Curry Leaves - few. Salt - to taste. Once the curry comes to a boil and the fishcurry starts reducing, reduce the heat and add fried fish pieces one by one
I had also shared north indian stylefish methi curry. Red Snapper FishCurry. Ingredients. Kongu Style Ayala Meen Kuzhambu, a typical south indian stylefishcurry made more healthy with the addition of fresh fenugreek leaves