Kottayam Style Fish Curry (Mulakitta Meen Curry)

Ingredients

• 15 g Kokum (washed, cleaned and sliced into small pieces)
• 2 cups Warm Water (for soaking kokum)
• 2.5 tsp Salt (regular table salt)
• 3.5 tbsp Coconut Oil (cold‑pressed, for frying)
• 0.5 tsp Mustard Seeds (whole seeds)
• 0.25 tsp Fenugreek Seeds (whole seeds)
• 2 inch Fresh Ginger (peeled and finely chopped)
• 10 cloves Garlic (peeled and chopped)
• 15 pieces Shallots (thinly sliced)
• 0.5 tsp Turmeric Powder (ground)
• 2 tbsp Red Chilli Powder (regular hot chilli powder)
• 1 tbsp Kashmiri Chilli Powder (for colour and mild heat)
• 500 g Fish (firm white fish like kingfish, seer, or pomfret) (washed, cleaned and cut into medium pieces)
• 3 sprigs Curry Leaves (fresh)
• 0.5 cup Coconut Milk (add at the end, do not boil after adding)

Instructions

1. Soak Kokum

   Slice the washed kokum into small pieces, place in a bowl with 2 cups warm water, add 2½ tsp salt and stir. Let it soak for 15‑20 minutes.

   Time: PT20M

2. Prepare Aromatics

   Finely chop 2‑inch ginger, chop 10 garlic cloves, and thinly slice 15 shallots.

   Time: PT10M

3. Temper Seeds

   Heat 3½ tbsp coconut oil in the skillet over medium‑high heat. When hot, add ½ tsp mustard seeds and ¼ tsp fenugreek seeds. Let them splutter.

   Time: PT2M

   Temperature: medium‑high

4. Sauté Ginger & Garlic

   Add the chopped ginger and garlic to the pan and sauté for about 30 seconds.

   Time: PT30S

   Temperature: medium

5. Cook Shallots

   Add the sliced shallots and stir intermittently on medium flame until they turn a golden colour (about 3‑4 minutes).

   Time: PT4M

   Temperature: medium

6. Add Spices

   Turn the flame to low, add ½ tsp turmeric powder, 2 tbsp red chilli powder and 1 tbsp Kashmiri chilli powder. Stir quickly for 5 seconds.

   Time: PT5S

   Temperature: low

7. Introduce Kokum

   Pour the soaked kokum pieces together with the soaking water into the pan. Increase heat to high and bring to a rolling boil.

   Time: PT5M

   Temperature: high

8. Cook Fish

   Add the 500 g fish pieces, spread them so they sink, sprinkle 3 sprigs curry leaves, cover with the lid and cook on medium flame for 7‑8 minutes until the fish is done.

   Time: PT8M

   Temperature: medium

9. Finish with Coconut Milk (Optional)

   Turn off the heat and gently stir in ½ cup coconut milk. Do not bring back to a boil.

   Time: PT2M

10. Rest & Serve

    Allow the curry to rest for at least 2 hours (ideally 6 hours) before serving to let flavors meld.

    Time: PT2H

    Temperature: room temperature

Nutrition Facts

Calories

450

Protein

33 g

Carbohydrates

10 g

Fat

13 g

Fiber

2 g