Fish – 1/2 kg
Shallots – 10-15 sliced
chopped ginger – 1 tsp
chopped garlic – 1 tsp
green chillies slit – 3 nos
Kudampuli/Kokum – 4-5 pieces
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Coriander powder – 2 tsp
Kashmiri chilli powder – 4 tsp
Turmeric powder – 1/2 tsp
Water – 2 cups
Salt to taste
Soak kokum in 1/2 cup of water for 15 minutes. Heat oil in a pan, splutter mustard and fenugreek seeds. Saute shallots, chopped ginger, chopped garlic, green chillies, and curry leaves. When the colour of the shallots starts to change, add coriander powder, kashmiri chilli powder, and turmeric powder in low heat. When the raw smell of the powders disappears, add 2 cups of water, soaked kokum, and salt. When it starts to boil, add fish pieces for 3-5 minutes in high flame, then in low heat for 10 minutes. When the gravy starts to thicken and the oil starts floating, turn off the stove and close the lid. Decorate the curry with some curry leaves.
This curry tastes better the following days. Don’t use spoon much after it gets cooked, rather rotate the pot or pan while reheating.
Meen Mulaku curry/ Fish in red gravy
11 thoughts on “Meen Mulaku curry/ Fish in red gravy”
Adipoli fiery curry
tempting ….red curry
Love this with kappa vevichathu,adipoli combo!!
Ongoing Events of Erivum Puliyum @ Spicy Aroma-Curry leaves or Red dry Chillies
Any curry in earthern pot will rock…
Drooling here…Love fish curry and that too if cooked in earthern pot, it gives lovely aroma…yummy n delicious:)
love its color.. delicious curry..
yummy fish mulaku curry..
Shabbu's Tasty Kitchen
Color looks attractive and am a fan of such bright colored gravies.. 🙂 Very well prepared 🙂
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