Kottayam Fish Curry

Fishhhhhhhh…….just hearing that word can give goosebumps for me as well as my hubby. My love for fish started the time I was in amma’s womb is what I believe ( since she too loves fish equally).

When I was a kid I always wanted just one thing for all meals… Chorum Meenum (Rice and fish). Amma says I wanted one piece of fish pre and post meals and one with my meals so that basically explains it – I considered it as a starter as well as a dessert as well as the main course. Till date have not left that love for fish. Fish in any form still doesn’t cease to amaze me. And i can’t get enough of it ever I guess!!! As the icing on the cake, i get to marry someone who equally loves and craves for fish just as I do.

I am reminded of my days in Ludhiana in Punjab where getting good fish to eat was not easy ( It was mostly Rohu, a river fish) but even there I decided be it river or sea, freshwater still water or be it any kind of water, I have to go get it. There is a saying in North india that you should not consume fish in the months of the year which dont have the letter ‘R’ in their name ( I am pretty sure that i didn’t stick to that rule ). So i explored all options of getting fish even during the years there.

However there is this one fish curry that I can never get bored of and the one i still believe is the easiest and most tasty of all – my all time favourite – the Kerala red fish curry ( Meen Mulakillitathu).

The essence behind this dish is the Kodampuli ( Malabar Tamarind) which has a lot of medicinal value too according to modern research. So before I keep you all waiting sharing the recipe for this delicious heartwarming fish curry.

Recipe

Fish – cut into square pieces preferably ( Kingfish, Salmon or any other firm white fish) – 1/2 kg ( 10 to 12 pieces )

Kashmiri red chilli powder – 1 1/2 tbsp

Chilli powder (normal) – 1 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 2 tbsp

Malabar tamarind ( Kodampuli) – 2 medium sized ones ( soak in water for 15 minutes after thoroughly washing it)

Curry leaves – 6 to 8 in number

Mustard seeds – one pinch

Fenugreek seeds – one pinch

Salt – to taste

Coconut oil – 2 tbsp

Steps

1 .Heat a wide based pan or preferably an earthern pot ( the taste actually is better in

this) and add 2 tbsp of coconut oil . Splutter the mustard seeds when oil is hot enough

2. Put the fenugreek seeds and the curry leaves and saute for a few seconds.

3. Now add the ginger garlic paste to the pan and saute for 2 minutes on medium flame.

4. Now make a paste of kashmiri red chilli powder, chilli powder and turmeric powder and salt with some water and add this paste to the pan. Saute this on low flame for 3 to 4 minutes.

5. Add the tamarind soaked in half cup of water along with the water to the pan. Bring the contents to boil on a medium flame.

6. Now add the fish pieces to the pan and about half cup of water and cover and cook for 10 to 15 minutes ( You can add one cup of water if you want more gravy). Once the gravy thickens , you can take the pan off the flame.

It is important not to mix the fish with a spoon ( as it may break the fish pieces) instead mix the contents by a slow rotation of the entire pan holding both handles.

Serve hot with rice or chapatis.

It is a classic dish that goes with kappa ( tapioca) too in kerala cuisine….so enjoy !!!!