Malabar Style Meen Mulakittathu

Ingredients (Serves 5)

1. Fish – Around 500 gm, cut into medium pieces (I used wild salmon. You can use king fish, sardines etc)

2. Coconut oil – 2 – 3 tbsp + 1 tsp

3. Mustard seeds – 3/4 tsp

Fenugreek seeds – 1 pinch

4. Ginger – 2 – 3 tsp, thinly sliced

Garlic – 5 – 6 medium cloves, sliced or chopped

Curry leaves – 1 – 2 sprigs

Shallots/ red onion – 1/3 cup, thinly sliced

5. Tomato – 1.5 small, thinly sliced

6. Turmeric powder – 1/4 tsp

Red chilly powder – 1.5 tbsp (Use good quality chilly powder that is medium spicy or you can use a blend of kashmiri and regular chilly powder. If you’re using kashmiri chilly powder, use 2 tbsp)

7.Tamarind –  Goose-berry sized (Soak it in 1/2 cup hot water for 10 minutes, squeeze well and strain the juice)

8. Hot water – 1.5 cup or as required

9. Salt – To taste

Method

1. Make a paste of the turmeric powder and chilli powder in little water(around 1.5 – 2 tbsp) and keep aside.

2. Heat 2 – 3 tbsp coconut oil in a claypot/meen chatti or a deep pan over medium heat and splutter the mustard seeds. Fry fenugreek seeds until reddish brown. Add ginger, garlic, curry leaves, onion, little salt and saute until they start to turn golden. Add sliced tomato and cook for a few minutes or until mashed up. Bring down the heat and add the chilli-turmeric paste. Cook for 1 – 2 minutes stirring continuously (take care not to burn it) until its raw smell disappears. Add tamarind juice, 1.5 cups of hot water and salt, to taste. Bring to a boil. Cook for a few minutes. Check for salt. Add fish pieces and bring to a boil. Cook covered for about 15 minutes, swirling the claypot occasionally. Pour a tsp of coconut oil and a few curry leaves. Keep covered for 30 minutes. Serve with rice and other side-dishes. It tastes best after a few hours.