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Mulakitta Meen Curry / Kottayam Style Fish Curry
Mulakitta Meen Curry / Kottayam Style Fish Curry

Before you jump to Mulakitta Meen Curry / Kottayam Style Fish Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

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Believe it or not, beans are truly effective for the health of your heart. Sure, the after-effects of consuming beans might not be the best for your nose, but they are so healthy for you. This does not mean, though, that simply eating beans will make your heart be much healthier or neutralize the effects of unhealthy foods you might be eating. What is true, however, is that including kidney beans on your Caesar’s salad in place of chicken or eating soy burgers instead of beef hamburgers is a great course of action to take. The good news is that beans are tasty–good enough that you are likely to not miss eating beef or chicken.

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We hope you got benefit from reading it, now let’s go back to mulakitta meen curry / kottayam style fish curry recipe. To cook mulakitta meen curry / kottayam style fish curry you only need 15 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Mulakitta Meen Curry / Kottayam Style Fish Curry:
  1. Provide 1/2 kg Fish Tuna seer fish - /
  2. Prepare 1 tablespoon coconut oil
  3. You need 1/2 teaspoon fenugreek seed
  4. Prepare 1/4 teaspoon mustard seed (optional)
  5. Take 4 sprigs curry leaves
  6. You need 1 cup shallot onion sliced / 1 - sliced thinly
  7. Prepare 5 - 6 nos garlic sliced
  8. Use 1 ginger piece crushed
  9. Use 2 nos tomato sliced - (optional)
  10. Provide 3 cocum piece
  11. Take to taste salt
  12. Provide 3 tablespoons kashmiri chilli powder
  13. Get 1/2 teaspoon turmeric powder
  14. You need 1 1/2 tablespoons coriander powder
  15. You need as required water
Steps to make Mulakitta Meen Curry / Kottayam Style Fish Curry:
  1. Cut fish in medium size pieces
  2. Crush ginger, slice shallots and garlic
  3. Mix red chilly powder, coriander powder and turmeric with water and make a paste
  4. Wash cocum and soak in 1/2 cup of water for 15 mins
  5. Slice tomato length wise
  6. Keep a kadai or earthen container on stove and add coconut oil.
  7. When the oil is hot, add mustard and fenugreek seeds followed by curry leaves. Fry them.
  8. Add the ginger garlic and onion and fry till golden brown
  9. Add the masala paste and saute till the raw flavour leaves and the masala turns dark red colour.
  10. Add the soaked cocum with the water, mix well, and add sliced tomatoes
  11. Add salt to taste and enough water to cover the fish (when added)
  12. Bring this to boil
  13. Add fish to the gravy, cover and cook for 5 to 7 mins in medium flame
  14. Open the lid, take the pan in hand and rotate the curry inside the pan to mix it. avoid using spoon as it may break the fish pieces.
  15. Cover and cook for another 5- 10 mins, then open the lid and cook till the gravy gets thick
  16. Switch off flame, pour a spoon of cocunut oil on top of the curry, add some curry leaves
  17. Serve after the curry cools down.

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