Recipe: Delicious Mulakitta Meen Curry / Kottayam Style Fish Curry

Mulakitta Meen Curry / Kottayam Style Fish Curry.

You can cook Mulakitta Meen Curry / Kottayam Style Fish Curry using 15 ingredients and 17 steps. Here is how you cook it.

Ingredients of Mulakitta Meen Curry / Kottayam Style Fish Curry

1. Prepare 1/2 kg of Fish Tuna seer fish - /.
2. You need 1 tablespoon of coconut oil.
3. Prepare 1/2 teaspoon of fenugreek seed.
4. Prepare 1/4 teaspoon of mustard seed (optional).
5. You need 4 sprigs of curry leaves.
6. You need 1 cup of shallot onion sliced / 1 - sliced thinly.
7. You need 5 - 6 nos of garlic sliced.
8. You need 1 of ginger piece crushed.
9. You need 2 nos of tomato sliced - (optional).
10. It's 3 of cocum piece.
11. Prepare to taste of salt.
12. It's 3 tablespoons of kashmiri chilli powder.
13. Prepare 1/2 teaspoon of turmeric powder.
14. You need 1 1/2 tablespoons of coriander powder.
15. Prepare as required of water.

Mulakitta Meen Curry / Kottayam Style Fish Curry step by step

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..