Meen Mulakittathu
Spicy red fish stew — whole small fish or fish chunks cooked in a thin, fiery gravy built with generous Kashmiri red chilli (for colour) and local red chilli (for heat), shallots, green chilli, ginger, garlic, and kudampuli, tempered in coconut oil and simmered in the earthen manchatti without any thickening agent. The 'mulakittathu' name references mulaku (chilli); this preparation is the most aggressively spiced fish preparation in Travancore, with the chilli providing both the colour and the dominant flavour note rather than serving as a background heat. Unlike the milder meen curry, the mulakittathu uses the full gamut of both fresh and dried chilli. Made specifically with oily fish (sardines, mackerel) that can absorb the heat; eaten with plain boiled rice or kappa to temper the intensity.
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Recipe
Ingredients
|
300 grams | Fish , firm white |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
10-12 | Shallot , thinly sliced |
|
5 cloves | Garlic , minced |
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1 inch | Ginger , minced |
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2 | Green Chili , slit |
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2 sprigs | Curry Leaf |
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2 tablespoons | Chili Powder , Kashmiri red |
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1 teaspoon | Turmeric powder |
|
1 tablespoon | Tamarind , pulp |
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2 cups | Water |
|
— | Salt , to taste |
Instructions
- 1 Clean and cut the fish into medium-sized pieces.
- 2 Heat coconut oil in a clay pot or a deep pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add fenugreek seeds and sauté for a few seconds until fragrant.
- 5 Add sliced shallots and sauté until they turn golden brown.
- 6 Add minced garlic, ginger, and slit green chilies, and sauté for another minute.
- 7 Add curry leaves and sauté briefly.
- 8 Lower the heat and add Kashmiri red chili powder and turmeric powder. Stir quickly to avoid burning.
- 9 Add tamarind pulp and water, and bring the mixture to a boil.
- 10 Add salt to taste and let the gravy simmer for about 5 minutes.
- 11 Gently add the fish pieces to the gravy, ensuring they are submerged.
- 12 Cover and cook on low heat for about 15-20 minutes, or until the fish is cooked and the gravy thickens.
- 13 Remove from heat and let it rest for a few minutes before serving.
Tips
For an authentic taste, use a clay pot for cooking and allow the curry to rest for a few hours before serving to enhance the flavors.