Meen Mulakittathu / Red hot Kerala fish curry

                Is there anything more tempting than a red hot fish curry... as far as spicy food lovers are concerned? This post is for Chini, a blogger friend who had asked for a really authentic home made fish curry... red hot - she had mentioned that. This is a recipe I should have posted much earlier but somehow had procrastinated. I have always preferred home made fish curries to the restaurant made ones because the restaurant types are mostly benign and usually lacks the mesmerising and fierceful (I don't know why I use both words at the same time..) blend of flavours. You should know what I mean when you are having one and your eyes and noses are running like hell... but you still cannot stop having more :)

              

              Well, that is what home made Kerala fish curry is about. So those who are less tolerant to spices, or weak at heart may better keep away.. or you wouldn't know when you will dissolve into tears :) Well, if you ask me " Is there any option to make it less hot without sacrificing the taste?", yes there is! Substitute the red chilli powder with Kashmiri chilli powder. This oughtta save your tears.. because Kashmiri chilli powder is less hot compared to ordinary Indian chilli powders but gives a very beautiful scarlet hue to your curry. And the greatest tip for the traditional taste is to cook it in an earthen pot and would taste even better on the next day or evening. So.. are you ready to go? Then grab your resources! Here is the recipe..

Things you need:

1/2 kg fresh pomfret or any other fish;washed , drained and cut into pieces

1/4 tsp fenugreek seeds

8 to 10 shallots, sliced

2 to 3 cloves of garlic, sliced

2 medium sized tomato, chopped

1/2 tsp of turmeric powder

2-3 tbsp of red chilli powder/ kashmiri chilli powder if you are on the low spice level

2 bells of gambooge or 'kudampuli'

2 cups of water

Salt to taste

3 tbsp of coconut oil

1 sprig of curry leaves

Method:

       Soak the gambooge in 4 tbsp of warm water for ten minutes. Heat a heavy bottomed earthen pot and pour 2 tablespoons of oil to it.Add the fenugreek seeds and saute until brown. Then add the shallots and garlic and saute until transparent. Now add the turmeric powder and red chilli powder and saute. Add the chopped tomatoes and saute until the tomatoes become pulpy and the oil starts to surface. Add water and increase the heat. When the gravy comes to a boil, add salt and the soaked gambooge along with the water. You can also use ordinary tamarind instead of gambooge. Now add the fish pieces and cook in medium heat covering the pot. Remove from heat when the fish is cooked and gravy starts to thicken. Sprinkle the remaining coconut oil over the surface. Garnish with fresh curry leaves. Serve hot with rice or chapattis.