Meen Mulakittathu( Fish in Red Chilli Gravy)

I am presenting today a simple fish curry which is my family favourite. My hubby prefers this type of fish curry more than with coconut mixed gravy. Fish pieces will be coated with spicy masala and tamarind gravy will not disappoint you, if you served with hot rice. You have to keep this curry at least 2 hours before serving to get the actual taste. Actually I keep this dish overnight to get tht spicy taste for the fish pieces.

Recipe:-

Fish- 250 gm
Red chilli powder- 1 1/2 tsp(I used kashmiri chilli powder)
Coriander powder - 2 tsp
Turmeric powder 1/2 tsp
Tamarind - small amla sized ball
Fenugreek - 1/4 tsp
Shallots - 5 or 6(chopped)
Ginger- garlic paste - 1 tbsp
Tomato - 1 small(optional)
Curry leaves - 1 sprig
Oil - as needed
Water - as needed
Salt - to taste

Mix the spice powders with some water and keep it aside. Heat some oil in a pot(I used earthern pot here). Add fenugreek seeds and let it brown. Then add chopped shallots and curry leaves and saute. Add ginger - garlic paste and tomatoes saute till you see oil separate from tomatoes. Add spice paste and saute for 1 minute in low flame. Don't let it brown. Add tamarind juice mixed with enough water to cover the fish pieces . Let it boil till the raw smell of tamarind has gone. Add fish pieces and let it cook till the fish pieces are done. Pour some oil on top. I prefer to add a pinch of fenugreek powder to the curry at this stage. Shake the pot gently to mix all the things together. Do not use a spoon. Cover and let it rest at least two hours.

Fish Curry with hot rice

Happy Cooking!!