When oil separates from the masalacurry, add the thick tamarind pulp. The spicy, hot & luscious flavor of this curry is a real treat to tastebuds & it makes a fingerlicking combo with rice, dosa and rotis
Offcourse I ground the masala into a gravy and helped him. Today's blog post is dedicated to that lady who pinged me on my facebook page and told me that she wants the Goan Bangda Hooman or the Mackerel Curry which we make in Goa
I also made a spicy dry curry with these small fishes, a favorite of mine. I definitely love to experiment with different cuisines, but when it comes to soul food, it is always fishcurry and rice for me, that's a confession of a hardcore Bong
Kashmiri chilli gives intense red color to the curry, but it is less spicy. People from northern Kerala calls it Malabar fishcurry / Kozhikodan fishcurry, while those towards the Travancore region, calls it Kottayam style fishcurry and some calls it simply Meen Mulakittath
Ingredients For Neymeen Mulakittathu (Spicy King FishCurry Kerala Style). SpicyFish head and Tail Curry (with Cambogia/ Malabar Tamarind) Kerala Style ( Kudampulli ettu Meen Thalayum Vaalum Mullaku Curry vechathu)
Rani's Kitchen Magic - Experience the magic, magic in the making...