Meen Mulaku Curry

Kerala is a state located along the coastal area of India and hence the staple food of kerala is rice and fish in coastal regions. Fish is prepared in different ways in different parts of kerala, In malabar area they use raw coconut paste in fish, In north eastern part of kerala they use fried coconut paste for fish curry while in southern area fish curry is spicy hot and has lots of paprika in it. Here in my blog I have already posted fish curry made in north eastern part i.e palakkad with coconut roasted and grinded. Now this time I am posting an authentic achayan style fish curry made in earthen pot! Its hot! spicy! and tangy I am sure you will lick your fingers again and again!

Ingredients:

1. Any fish here I have used here fresh small shark  --  1kg
2. Shallots  --  10-12 cleaned and chopped
3. Green Chillies  --  2 slit
4. Ginger  --  1 inch long finely chopped
5. Garlic cloves --  5-6 peeled and chopped finely.
6. Curry Leaves  --  few twigs
7. Turmeric powder  --  1/2 tsp
8. Chilli Powder  --  2 heaped teaspoon
9. Coriander Powder  -- 1 heaped teaspoon
10. Kodum Pulli (kokum in substitute)  -- cleaned shreded and soaked in water  --  2-3
11. Mustard Seeds  --  1/2 tsp
12. Fenugreek seed  --  just a small pinch
13. Coconut Oil  --  2tablespoon
14. Salt to taste
15. Water for gravy

Method:

• In a clay pot heat some oil and crackle mustard seeds in it.
• Mean while you should make paste of turmeric powder, chilli powder and coriander powder with little water.
• Only after the mustard have crackled you can add fenugreek seed and just let it brown.
• Now add the shallots and saute it till golden brown along with it add the green chillies, ginger, garlic and curry leaves and saute well.
• Now when every thing is nicely brown add the masala paste prepared earlier and saute till the raw smell of the masala goes and the oil is separated.
• Masala should be cooked nicely. This is the main base of the fish curry or else your curry will smell raw.
• Add little water while frying masala so that it does not burn.
• Add enough water to make the gravy say about one big glass.
• Now add salt to the boiling water. Also add the kodum puli and let it boil nicely for 2-3 minutes.
• Now add the cleaned fish to it and simmer the gas and let it cook for another 10-15 minutes.
• Now the gravy should be correct consistency and salt should also be correct.
• Switch off the flame.
• Add about one teaspoon of raw coconut oil and fresh curry leaves and leave the curry after covering it with lid.
• Lovely dashing red colour fish in kudampulli and mulaku gravy ready.