Neymeen Mulakittathu/ Spicy King Fish Curry Kerala Style/ Kudampuli Etta Neymeen Ericurry

Neymeen Mulakittathu/ Spicy King Fish Curry/Kudampuli Etta Neymeen Mulaku Curry is a tasty an authentic recipe from kerala. The highlight of this kerala dish is its traditional style clay pot preparation, spectacular red colour, spicy taste of authentic indian spices, sourness of malabar tamarind (Garcinia cambogia), and heavenly aroma of coconut oil and curry leaves .It is a favourable recipe or daily menu for malyalee/keralite. They normally serve this spicy curry as a side dish for kappa puzhukku/ tapioca curry or boiled rice.

Recipe Type:
Seafood Side dish/Spicy/Kerala
Cooking and Preparation Time :
30 to 40 Minutes
Serve to :
3 to 4

Ingredients For Neymeen Mulakittathu / Spicy Red Fish Curry

 
  • Cleaned King Fish/Neymeen Pieces
  • 1kg
  • Coconut/ Any Veg Oil
  • 4 tablespoon
  • Ginger
  • 4 inch fat root (Skinned and chipped)
  • Garlic
  • 5 Fat Cloves ( Chopped)
  • Shallots
  • 10 to 12 (Chopped)
  • Green Chili
  • 4 Numbers (Slit into two)
  • Curry Leaves
  • A hand full
  • Salt
  • As per your taste
  • Malabar/Fish Tamarind (Kudampuli)
  • 6 pieces (Cleaned and soaked in 1/4 cup warm water)
  • Water
  • 2 ½ Cup or as per your taste
  • Coconut Oil
  • 1 Tablespoon (Extra)
 

Ingredients For Ground Paste (Masala Koottu)

  • Kashmiri Chili Powder
  • 4 tablespoon
  • Fenugreek(Uluva)Powder
  • ½ Tablespoon
  • Turmeric(Manjal)Powder
  • ½ Tablespoon


1. Clean and cut fish in small pieces.

2. In a bowl, place all spice powders and little water. mix and make a paste form.

3.Heat oil in a clay pot. Add ginger, garlic, shallots, green chili and curry leaves. Sauté until onion become golden brown.

4. Lower the flame, add spice paste. Sauté until its row smell disappears.

5. Add water and salt, mix well.

6. Add soaked Fish tamarind (cut into small). Allow to boil.

7. Add fish pieces.

8. Make sure fish pieces are well dipped in the gravy.

9. Close and cook fish curry in low-medium heat next 15 to 20 minutes. Uncover and rotate the curry pot occasionally to prevent burning (Don’t stir the curry with spoon. It will break up the fish pieces, just take the pan and rotate slowly).

10. When the gravy slightly thickens, turn off the heat sprinkle some coconut oil and garnish with fresh curry leaves.

11. Keep fish curry few minutes for setting.

12. Serve with kappa (tapioca) or rice. Enjoy!

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