I have always been fascinated by the rich and diverse cuisines around the world. Honestly, there’s something about exploring and immersing yourself in a foodie dream of flavors and deliciousness. However, every now and then, my heart yearns to go back to my roots, and enjoy the warmth of traditional homemade food. Growing up, fish was an absolute staple in my household. And obviously, this red fish curry also called meen mulakittathu was a favorite. This fish curry is a delightful blend of robust Indian flavors – spicy, tangy, and of course, totally lip-smacking. The flavors develop overtime, so make this curry a day before to allow the fish pieces to soak in the vibrant sauce. Obviously, the vibrant sauce gets its color from red chili powder. In this case, Kashmiri chili powder to reduce the heat. However, feel free to add in regular chili powder to level up the heat factor. Another important ingredient in this meen mulakittathu recipe is coccum. It imparts the unique tangy flavor to the curry that’s very similar to tamarind. But, don’t substitute coccum with tamarind, that’s an absolute ‘no-no’ in this recipe. Traditionally, this red fish curry is made in claypots. If you don’t own one, just use your regular frying pan. Talking about the type of fish used in this recipe, I have opted for my favorite salmon. Other varieties like kingfish, barramundi, tilapia, mackerel, black bream and snapper taste delectable cooked in the red sauce. Besides red chili powder, you’ll also need ground turmeric and fenugreek seeds to create the classic curry. Ginger, garlic and a few curry leaves add the much needed touch of flavor. Serve this meen mulakittathu with rotis or over a bed of rice to soak up the lovely flavors of the sauce.
More fish curry recipes:
Kerala Fish Curry Fish Coconut Curry Malabar Fish Roast Meen Pollichathu | Fish Cooked in Banana Leaf Fish Tikka Masala Brazilian Fish Stew | Moqueca Fish Molee | Kerala Fish Stew Goan Fish Curry Fish Masala
Yield: 4 Meen Mulakittathu | Red Fish Curry | Video Print Lip-smacking red fish curry featuring the bold flavors of Kashmiri chili powder and coccum Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Ingredients 3 large coccum 2 tbsp oil (coconut oil preferred) 1/2 tsp mustard seeds 1/4 tsp fenugreek seeds 7 shallots, chopped 4 garlic cloves, sliced 1” fresh ginger, sliced 2 green chilies, slit 1/2 tsp ground turmeric (turmeric powder) 3 tbsp Kashmiri chili powder 1 tsp ground coriander (coriander powder), (optional) 1 and 1/2 cups water 500 g fish, cleaned and cut into 5 cm cubes (I used salmon) 2 sprigs of curry leaves Salt to taste Instructions Rinse and soak coccum in 1/4 cup lukewarm water. Set aside.Meanwhile, heat oil in a frying pan over medium heat. Add mustard seeds and fenugreek seeds. Let them crackle. Add one sprig of curry leaves. Fry for few seconds.Add shallots, garlic, ginger and green chilies. Sauté, stirring occasionally, for 3-4 minutes or until browned.Add garlic, ginger and green chilies. Sauté, stirring, for 2 minutes or until fragrant. Reduce the heat to low. Add ground turmeric, ground coriander (if using), and red chili powder. Sauté, stirring, for 1 minute or until aromatic.Add 1 1/2 cups water. Season with salt. Stir to combine. Bring to boil. Add fish pieces and soaked coccum with water. Add a sprig of curry leaves. Stir gently to combine.Cook, covered, for about 6-7 minutes or until fish is cooked through. As the cooked fish pieces are very delicate, stir very gently. Notes - I used salmon in this recipe. Salmon can be substituted with king fish, barramundi, tilapia, black bream, mackerel, sardines and snapper- Coccum is easily available from Indian grocery stores Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 299Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 71mgSodium 400mgCarbohydrates 19gFiber 5gSugar 8gProtein 36g © Nish Kitchen Cuisine: Indian, Kerala / Category: Seafood Like this meen mulakittathu recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
- I used salmon in this recipe. Salmon can be substituted with king fish, barramundi, tilapia, black bream, mackerel, sardines and snapper- Coccum is easily available from Indian grocery stores
