Fish with mashed chilly and shallots (Ulliyum mullakum chathacha meen curry)

It is a typical Kerala style fish curry. Normally we use any small fish like Mackerel, Sardine, Pomfret etc to cook this type of curry. These kind of fish give us omega 3 and some vitamin E so add these kind of fish in your daily meal.Fish with mashed chilly and shallots is very simple and easy to cook. The main highlight of this recipe is it’s smashed paste. In kerala the paste is prepared on a grinding stone/mortar and pestle (Ammi kallu or ara kallu) and cooked in a clay pot (mann chatti). It gives a fabulous taste but you can use a blender too. In this recipe I used a blender. It still taste good.

Recipe type Sea food/ spicy/ India
Serve 4 to 5
Cooking time 10 to 15 minutes


Ingredients Quantity Notes
Any Small fish 250 Gram Clean and cut 2 pieces or use as whole
Red Dry Chilly 12 to 15
Shallots(small onion) 50 Gram
Salt As per your taste
Tamarind juice Gooseberry sized Soak in 1/2 cup water and strain it
Coconut Oil 2 Tablespoon
Water 1/4 cup
Curry leaves For Garnishing Purpose


Blend Red Chilly, Shallots and salt without water and make a smashed paste foam. Heat the pan. Add oil, add smashed spice paste. Fry 2 minutes. Add tamarind water and plain water. Mix well. When boiled add fish pieces one by one, make sure each piece is dip in the gravy. Cover it and cook 5 to 10 minutes. Uncover the pan.Add salt, if needed. Cook until the gravy thicken. Sprinkle some coconut oil for taste and smell. Turn off the heat. Garnish with curry leaves. Serve with white rice or tapioca (kappa) and enjoy!


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