Fish plays a major role in the daily food preparation of an average non vegetarian Kerala family. Fresh Fish simmered in spices,cooked in different kind of coconut bases and the description goes on. Meen Mulakittatu (മീൻ മുളകിട്ടത്), Meen Vevichathu Kottayam Style. (Chilly Fish in Cocum Sauce); is the authentic taste of Kerala, this is one which is served in parts of Kottayam District in Kerala. Mostly prepared on King Fish (Aikoora or Neymeen), Pomfret (Avoli) Etc.
- King Fish 1/2 KG Sliced.
- Mustard Seeds 1/2 Teaspoon.
- Fenugreek Seeds a Pinch.
- Ginger and Garlic crushed 1 Tablespoon each.
- Perl Onion 5 Nos.
- Kashmiri Chili Powder 3 Tablespoon.
- Coriander Powder 1 Tablespoon.
- Turmeric Powder 1/4 Teaspoon.
- Cocum (കൊടമ്പുളി) 2 -3 Pods.
- Tomato 1 Small nicely chopped.
- Curry leaves, Salt, Water and Coconut Oil as required.
- Sock cocum in half cup of hotwater.
- Mix all the spice powders together with water and make a paste; Keep it aside.
- Heat up your earthen pot with Coconut Oil; Splutter mustard seeds and fenugreek seeds.
- Add Crushed Ginger and Garlic, Sauté well. Add Pearl Onion, Curry Leaves.
- Cook till the Onion become Transparent. Add Tomato, mash and cook till it become soft.
- Add the Spice paste, Salt; Sauté till the oil start appearing.
- Add Cocum along with the water as needed for the curry consistency.
- Boil it for a while and add fish pieces; Combine it well, add if water required.
- Cook till the fish is done and gravy becomes thick on low flame.
- Garnish with curry leaves and Serve Hot !!!
Note:This Curry always tastes better after a day, But remember to keep this in the earthen pot itself.