09 August 2013


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Kerala Fish Curry- Meen Mulakittathu.

  1. Fish-medium size pieces-500 gms
  2. Mustard seeds-1/4 tsp
  3. Fenugreek seeds-1/4 tsp
  4. Curry leaves-2 sprigs
  5. Shallots,sliced-4 to 5 nos
  6. Ginger,crushed-1.5 tsp
  7. Garlic,crushed-1.5 tsp
  8. Kashmiri chili powder-1.5 to 2 tbsp( see notes)
  9. Coriander powder-1/2 to 1 tbsp( see notes)
  10. Turmeric powder-1/2 tsp
  11. Fenugreek powder-1 pinch
  12. Fish Tamarind(Kudampuli)-soaked in water-2 to 3 small pieces
  13. Water-1 cup(more if required,see notes)
  14. Salt-to taste
  15. 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.


  1. love Kerala fish curry and that picture with kappa made my mouth water.

  2. Wow...love fish curry..that alone is enough to have stomach full of rice.

  3. wow, all ur recipes and clicks are awesome...

  4. Kerala food is just so flavorful and different..love it. I like how you've made it in a traditional kadai..

  5. I made this today. Didn't have curry leaves and kokum. Used some tamarind sauce that I had and it worked. Was really good.

    I live in the US so it's hard to get the Kerala fish that I'm used to. Had to settle for a perch, which I hadn't even heard of before. In the end it was still quite good so I was really happy.

    Thanks for a great recipe.

  6. Good. Looks so tempting to eat straight.

  7. thangaa
    valara nanni for your recipe, it's very nice. all the best

  8. hi just want to know the reason for the coriander spice what does it do to the curry the next day thks GOD BLESS U for sharing all the recipes. thks

    1. Hi Zubair!!! Thank you for your kind words!!
      Coriander powder tend to spoil the curry faster,especially in hotter climates....
      Happy Cooking

  9. dont do this to us!!!!!!!!!!!! your pics are just too much for me to ....arg! yummy

  10. just love ur dishes. its made my most determined daughter eat fish for the first time and its made me go looking for some more Malayali friends. u guys really rock with ur healthy recipes. thanx once again.

    1. Thank you Christabell!!!Sooo happy that ur lil one enjoyed it....Thanks a lot for the feedback dear...


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