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