Ney meen Mulakittaathu/Spicy King Fish Curry Kerala Style/Spicy Fish Curry For Kappa/Kudampulli Etta Neymeen Mulaku Curry

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 King Fish Curry Kerala Style)

Ingredient Quantity Notes
King Fish/Ney meen or any firm fish Pieces 500g Cleaned and Cut into Small-Medium Pieces
Coconut Oil 2 tablespoon
Mustard Seeds ¼ Teaspoon
Ginger 2 inch root Skinned and Chopped Finely
Garlic 3 Fat Cloves Skinned and Chopped Finely
Shallots 5 to 6 Skinned and Chopped Finely
Green Chili 2 Numbers Slit into two
Curry Leaves A hand full
Kashmiri Chili Powder 2 tablespoon Refer Notes
Fenugreek Powder ¼ Tablespoon
Turmeric Powder ¼ Tablespoon
Coriander Powder ½ tablespoon
Salt As per your taste
Malabar/Fish Tamarind (Kudampuli) 3 pieces Cleaned and soaked
Water 1 ½ Cup or as per your taste
Coconut Oil 1 Teaspoon (Extra) For garnishing

Method For Ney Meen Mulakittathu (Spicy King Fish Curry Kerala Style)

spicy king fish curry kerala style method (640x480)
• Heat oil in a clay pot. Pop mustard seeds. Add ginger, garlic, shallots, green chili and curry leaves. Sauté until onion become golden brown.
• Lower the flame, add spice powders. Sauté until its row smell disappears.
• Add water and salt, mix well.
• Add soaked Fish tamarind (cut into small). Allow to boil.
• Add fish pieces.
• Make sure fish pieces are well dipped in the gravy.
• 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)
• When the gravy slightly thickens, turn off the heat sprinkle some coconut oil and garnish with fresh curry leaves.
• Keep fish curry few minutes for setting, serve with kappa or boiled rice and enjoy!
382 (640x481)

Tips and Notes

Here I prepared Fish Curry in a watery form and spicy. It suits well with Kappa. You can make a thick and dry form also by adjusting the water.

For this recipe I used fresh chilly powder from kerala prepared by my mom. It is a combination (1:1 ratio) of piriyan mullakku (spice less chilly) and Normal Chilly (saada Mullakku) so it is spice less and colorful.You can add Kashmiri chilli powder also for the same effect.

It tastes better in next day. Refregerate, reheat and use


Leave a Reply

Your email address will not be published. Required fields are marked *