Food with Sherin

Meen mulakittathu is a Kozhikode delicacy and when I visited Calicut after a long time, one of my uncle’s recommended Meen mulakittathu and Porotta. It is truly a delightful combo.

This fish curry is great if you are watching calories or if you want a low fat fish recipe. Still the oil from fish will layer on top giving a delightful taste. 

A few things before we start:

• I used Preethi Zodiac mixie to grind (2) for a smooth finish.
• If you like your fish curry fiery, add more red chilli powder. 
• If you like your fish curry milder, substitute red chilli powder with Kashmiri chilli powder.
• If you like an oiler taste, add more coconut oil at the start. 
• For an authentic taste please use an earthen pot. Can't get an earthen pot? Don't you worry! Use a regular pot and the flavours will still blow your mind.
• Remember, they are best eaten the next day when all the spices have seeped into the pieces.
• Best combinations are Porotta, Kappa & Rice

Ingredients:

• Fish: 1/2 kg, cleaned.
• Onion: 1
• Ginger: 1 inch 
• Garlic: 4 to 5 cloves
• Green Chilli: 2
• Tomatoes: 3
• Coconut Oil 1/2 tsp.
• Mustard seeds: 3/4 tsp.
• Fenugreek seeds: 1/2 tsp
• Curry leaves to taste
• Red chilly powder : 2 tbsp
• Turmeric powder: ¼ tsp
• Kukum Tamarind kudompuli: 2-3 pieces
• Salt to taste

Method:

1. Clean and cut the fish into pieces
2. Grind, onion, giner, garlic, green chilli and tomatoes, to a fine paste and keep aside. 
3. Heat oil in the pan, when its hot, add mustard seeds, fenugreek seeds & curry laves and sauté for a few minutes and sauté well till the paste turns golden brown.
4. Add red chilli powder & turmeric powder and sauté on low fire till oil separates from the sides.
5. Add kudam puli and carefully place your fish pieces on top. 
6. Pour enough water to cover all fish pieces and add salt, bring to boil.
7. Now cover and reduce the fire to lower flame.
8. Cook until the gravy thickens

Enjoy!!!