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5 from 2 votes
Red Fish Curry- Pepper Delight #pepperdelightblog #recipe #fishrecipes #keralastyle #meenmulakittathu #meencurry #meenvevichathu
Red Fish Curry/Meen Mulakittathu
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A Perfectly cooked Authentic Kerala Style Fish Curry in a Spicy n Tangy Red Gravy… it’s Easy, Delightful, and sooo Yummy…!!!

Course: Side Dish
Cuisine: Indian
Keyword: fish curry, kerala
Servings: 4
Author: Akhila
Ingredients
  • ½ kg fish (check notes)
  • 1 cup pearl onions (sliced)
  • 2 green chilies (slit)
  • ½ inch sized ginger (crushed)
  • 3 garlic (crushed)
  • 2-3 kudampuli/gambooge/tamarind
  • 2 tbsp chili powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek powder
  • 3 sprigs of curry leaves
  • oil (as required)
  • salt (as required)
  • cup water
Instructions
  1. Clean and cut fish into medium sized pieces. Set aside.
  2. Soak tamarind in ½ cup hot water for 10 mins.
  3. Heat oil in a pan/clay pot, splutter mustard seed and add curry leaves and fenugreek seeds. Saute for one minute.
  4. Add crushed ginger & garlic, and saute till its raw smell subsides. Add sliced pearl onion along with green chilies and a little salt, saute well on a medium flame.
  5. When the onions turn translucent, add chili, coriander and turmeric powder, mix well and saute for another 2-3 minutes on low flame. Make sure not to brown the spices. Add tamarind, water and bring the curry to a boil on high heat.
  6. Add fish pieces and season with salt as needed. Close the pan with its lid, bring down the heat to medium and let the fish cook for 5 – 7 minutes.
  7. Turn off the heat and garnish with curry leaves, close the pan and allow the curry to rest for 20-30 minutes for the flavours to blend.
  8. Serve warm with steamed rice/roti/boiled tapioca.
Notes

1. Any firm or fleshy fishes like king fish, mackerel, sardines, golden pompano, pomfret, salmon, pearl spot, red snapper,tilapia, rohu, catla can be used.

2. Adjust your chili powder according to your spice level.

3. Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.