Kuttanadan style meen curry

Today I am sharing the recipe of Kuttanadan style meen curry / Kuttanadan style fish curry. My hometown is at Alappuzha, Kerala and in my family whether if its my mom or my grand mother or my aunts, each and every member of my family prepares this fish curry almost everyday. We use kashmiri chilli powder/ charadan mulaku podi for this recipe which gives this curry a deep red color without making it very hot. After coming to US, even I am following my family members path, making this fish curry almost every day and I really wonder why I took so much time to upload this recipe in my blog and now I don't want to wait more, so I am going straight to my recipe..:)

Ingredients

Medium sized fish pieces ~ 500 grams 

Shallots ( Kochu ulli ) ~ 7-8 nos

Garlic ~ 3-4 cloves

Green chillies ~ 6 Nos ( Split length-wise)

Kashmiri chili powder (Charadan mulaku podi ) ~ 2 1/2 tbsp

Turmeric powder ~ 1/2 tsp

Fenugreek powder ( Uluva podi ) ~ 1/2 tsp

Fennel powder ( Perijeerakam podi ) ~ 3-4 pinches

Black pepper powder ~ 1 tsp

Kodampuli / Fish tamarind / Gambooge ~ 3-4 pieces

Curry leaves ~ 2 stems

Mustard seeds ( Kaduku ) ~ 1/2 tsp
Lemon juice ~ 2 tbsp ( Optional )

Coconut oil ~ 2-3 tbsp

Salt

Method

• First wash and soak kodampuli in 1/2 cup of warm water for about 15-20 minutes and then split it to small pieces. Meanwhile clean the fish pieces and rub it with little salt, little turmeric powder and 2 tbsp of lemon juice and keep it aside in a colander.

• Then heat oil in a pan and add mustard seeds and when it crackles, add finely chopped shallots, sliced garlic, green chilies and half of curry leaves and saute till onions turn dark brown in color. Then lower the flame and add kashmiri chilli powder, fenugreek powder, turmeric powder, black pepper powder and fennel powder and fry it for less than a minute or till the powders turn light dark in color. Note: Make sure not to burn the powders, so you need to make sure the heat is very low.

• Then add 1 1/4 cup of water along with enough salt and kodampuli and  bring it to a boil and continue boiling it for about 5-10 minutes in a medium-high flame. Next add fish pieces, make sure its fully immersed in the masala and then reduce the flame and cook covered for about 10-12 minutes in a low flame. Then cook uncovered for another 5-10 minutes and add remaining curry leaves before removing from the flame.

Enjoy with rice / kappa.

Cheers!!