Meen curry is one of the most inevitable dish of every malayali...especially with kappa.Here am going to make a spicy meen curry, neymeen mulakittathu.Amma's favourite...
Neymeen(King fish) – 1/2kg(cut into medium size)
Coconut oil as required
Mustard seeds – 1/2tsp
Dry red chilli – 3
Curry leves – 3springs
Shallots – 6-8
Ginger & garlic paste – 1 1/2tbs
Drumstick – 1
Tomato – 1 small
Kokum(kudampuli) – 3-4pieces (soak in 1/2cup of warm water for 10mins)
Kashmiri chilli powder – 1tbs(it gives more color)
Red chilli powder – 1tbs
Corriander powder – 1tbs
Turmeric powder – 1/4tsp
Pepper powder – 1/2tsp
Fenugreek powder (ulluva)-1/4tsp
Salt to taste
1.Clean the fish thoroughly and let it drain.
2.Marinate the fish with red chilli powder,pepper powder and salt,keep it aside for 10mins.
3.Make a paste using kashmiri chilli powder,coriander powder and turmeric with water.
4.Heat oil in a meenchatti(earthen pot)/pan.Splutter mustard seeds,then add the dry red chilli’s and curry leaves.Now add the sliced shallots,sauté it till it becomes light brown,then add the ginger & garlic paste stir it for few minutes.
5.Add the drumstick and tomato,stir it.Then add the kudampuli along with the water,let it boil.
6.When it gets boil add the masala paste & fenugreek powder and fry till oil starts appearing,then add the marinated fish pieces to it and swirl the earthen pot/pan to ensure that fish and masala is mixed well(whenever you want to mix ,don’t mix it using a spoon,just swirl the pan,otherwise it will break the fish pieces).Add salt according to your taste.
7.Add required amount of water and cook till the fish is done.
Keep the curry closed for 10-20mins before serving,so that the gravy absorbs all the flavours.It really tastes better in the next day.
Serve with rice,kappa,appam….
Marinate the fish pieces carefully with a spoon,don’t break the fish pieces.
After the taste test,if u feel it’s a lot tangy,remove the kokum pieces from the curry.