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Mulakitta Meen Curry / Kottayam Style Fish Curry
Mulakitta Meen Curry / Kottayam Style Fish Curry

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We hope you got benefit from reading it, now let’s go back to mulakitta meen curry / kottayam style fish curry recipe. To cook mulakitta meen curry / kottayam style fish curry you only need 15 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to prepare Mulakitta Meen Curry / Kottayam Style Fish Curry:
  1. Take 1/2 kg Fish Tuna seer fish - /
  2. Take 1 tablespoon coconut oil
  3. Prepare 1/2 teaspoon fenugreek seed
  4. Provide 1/4 teaspoon mustard seed (optional)
  5. Prepare 4 sprigs curry leaves
  6. Use 1 cup shallot onion sliced / 1 - sliced thinly
  7. Get 5 - 6 nos garlic sliced
  8. Prepare 1 ginger piece crushed
  9. Get 2 nos tomato sliced - (optional)
  10. You need 3 cocum piece
  11. Get to taste salt
  12. Take 3 tablespoons kashmiri chilli powder
  13. Use 1/2 teaspoon turmeric powder
  14. Take 1 1/2 tablespoons coriander powder
  15. Get as required water
Instructions to make Mulakitta Meen Curry / Kottayam Style Fish Curry:
  1. Cut fish in medium size pieces
  2. Crush ginger, slice shallots and garlic
  3. Mix red chilly powder, coriander powder and turmeric with water and make a paste
  4. Wash cocum and soak in 1/2 cup of water for 15 mins
  5. Slice tomato length wise
  6. Keep a kadai or earthen container on stove and add coconut oil.
  7. When the oil is hot, add mustard and fenugreek seeds followed by curry leaves. Fry them.
  8. Add the ginger garlic and onion and fry till golden brown
  9. Add the masala paste and saute till the raw flavour leaves and the masala turns dark red colour.
  10. Add the soaked cocum with the water, mix well, and add sliced tomatoes
  11. Add salt to taste and enough water to cover the fish (when added)
  12. Bring this to boil
  13. Add fish to the gravy, cover and cook for 5 to 7 mins in medium flame
  14. Open the lid, take the pan in hand and rotate the curry inside the pan to mix it. avoid using spoon as it may break the fish pieces.
  15. Cover and cook for another 5- 10 mins, then open the lid and cook till the gravy gets thick
  16. Switch off flame, pour a spoon of cocunut oil on top of the curry, add some curry leaves
  17. Serve after the curry cools down.

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