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Kottayam Style Fish Curry (Mulakitta Meen Curry)
A tangy and aromatic Kerala‑style fish curry made with kokum, coconut oil, and a blend of spices. The curry deepens in flavor after a couple of hours, making it perfect for serving with chapathi or parotta.
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Cost Breakdown
Critical Success Points
- • Soak Kokum for proper tanginess
- • Temper mustard and fenugreek seeds without burning
- • Stir spices quickly to avoid scorching
- • Do not stir fish with a spoon to keep pieces intact
- • Add coconut milk off the heat to prevent curdling
Safety Warnings
- • Hot oil can splatter – handle with care
- • Mustard seeds may pop; keep a safe distance
- • Do not stir fish with a metal spoon to avoid breaking
- • Do not boil after adding coconut milk to prevent curdling
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