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GOK #15: Meen Mulakittathu

GOK #15:  Meen Mulakittathu
Very spicy and easy fish curry. The intense red color of this dish comes from the Kashmiri Red Chili Powder. Delicious Fish Curry!

Fish-medium size pieces- 500 gms
Mustard seeds- 1/4 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves- 2 sprigs
Shallots-sliced- 4 to 5 nos
Ginger-crushed- 1.5 tsp
Garlic-crushed- 1.5 tsp
Kashmiri chili powder- 1.5 to 2 tbsp( see notes)
Coriander powder- 1/2 to 1 tbsp( see notes)
Turmeric powder- 1/2 tsp
Fenugreek powder- 1 pinch
Fish Tamarind(Kudampuli)-soaked in water- 2 to 3 small pieces
Water- 1 cup(more if required,see notes)
Salt- to taste
Oil- as required

Heat oil in manchatti ( clay pot) and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.

Add curry leaves,shallots,ginger and garlic.Saute until shallots turn golden brown.

Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and fenugreek powder.Mix well.Saute for about 5 minutes ,stirring continuously until the colour changes to a deep maroon.( make sure you do not burn the masala,or else the curry will taste bitter)

Add water and fish tamarind ( kudampuli),bring it to a boil.

Add fish pieces and salt to taste.

Cover and cook over a medium heat ,until fish is cooked and gravy is thick.
Remove from heat and keep covered for at least one hour for the flavors to blend in.
Serve with rice or kappa (tapioca) vevichathu .

If you feel that the curry is a bit too tangy,remove the kokum pieces.
Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
If you want to keep the curry for more than one day,avoid using coriander powder.
Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.
Courtesy:  Leen Dinesh