Friday, April 21, 2017

Mulakitta Meen Curry---Easy Kerala Fish Curry



Ingredients
Salmon: 1 lb/ around 8 pieces
Coconut Oil : 2 tbsp
Fenugreek Seeds : a pinch
Mustard Seeds: 1 tsp
Ginger crushed:1 tbsp
Garlic crushed: 1 tbsp
Shallots : 8 nos thinly sliced
Green Chillies : 2 nos
Curry Leaves : 2 sprig
Turmeric powder: 1/2 tsp
Red Chilly Powder : 1 tbsp +1 tsp
Coriander Powder: 1 tbsp
Kukum Star/kudampuli : 3 pieces soaked in warm water for 15 minutes
Salt to taste


Method:
1. Clean fish with turmeric and salt and wash them well. Keep Aside.
2. In a bowl mix all the powders: red chilly powder, turmeric and coriander powder in a tsp of water and mix thoroughly and keep aside.
3. In a pan pour in the oil and splutter the mustard seeds and fenugreek seeds.
4. Add crushed ginger and garlic. Saute them till the raw smell goes.
5. Add shallots, curry leaves and green chillies.
6. Once the shallots turns transparent, add the powder mixed in water.
7. Keep stirring until raw taste goes. (take care not to burn them)
8. Now add the kudampuli along with the soaked water.
9. Add water now into the pan enough to keep all the fish pieces just immersed and stir well.
10. Let the gravy boil.
11. Add enough salt and stir well.
12. Add the fish pieces and cook until done.
13. Do not flip or stir occasionally. It will break the fish pieces.
14. Finally sprinkle a tsp of coconut oil and a few curry leaves.
15. Keep closed until served, all the flavors gets locked inside.




Tips:
1. If u add the powders directly it will get burned as we are using very less onion/shallots in the mix and moisture is very less inside the pan, so always better mixing them with small amount of water and adding into the hot pan.

2. Always wash the kukum star/kudampuli well under running water before soaking else it will give a bitter taste to the gravy.

3. Do not add too much water to make gravy.

4. Add salt only after the gravy gets boiled.

5. Best used after 2 hours or the next day. You can keep them overnight and serve with all the flavors locked.

6. The sourness increase in time, so when you feel the sourness is enough you can get rid of one or two kukkum pieces and keep the rest.

7. Do not stir once fish pieces are added just twisting the whole pan would be enough. If required flip the fish pieces just once upside down.

8 Best served with kerala rice or kappa puzhuk.









No comments:

Post a Comment