Meen Mulaku curry/ Fish in red gravy

Ingredients


Fish – 1/2 kg

Shallots – 10-15 sliced


chopped ginger – 1 tsp


chopped garlic – 1 tsp


green chillies slit – 3 nos


Curry leaves


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


coconut oil


Method


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.  

11 thoughts on “Meen Mulaku curry/ Fish in red gravy”

  1. Love this with kappa vevichathu,adipoli combo!!

    Ongoing Events of Erivum Puliyum @ Spicy Aroma-Curry leaves or Red dry Chillies

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  2. Color looks attractive and am a fan of such bright colored gravies.. 🙂 Very well prepared 🙂
    Today's recipe-Spiced Guava Slices
    You Too Can Cook Indian Food Recipes

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  3. Hi Beena

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