Choora Meen Mulakittathu

Rice and fish curry

 

Tuna Curry

 This fish curry is very popular in Trivandrum and other parts of southern Kerala. This version of fish curry is coconut-free, tamarind-based, and packs a spicy, tangy punch.

In Trivandrum and coastal areas, this curry is often just called "Meen Mulakittathu" (meaning "fish cooked in chili").

Typical Ingredients (No Coconut):

• Fish (usually seer fish, sardines, mackerel, or tilapia)
• Kudampuli (Malabar Tamarind) or sometimes Tamarind pulp ( Today we used tamarind pulp)
• Shallots (or small onions)
• Garlic and Ginger (crushed)
• Green Chilies
• Tomatoes (optional, to add tanginess)
• Red Chili Powder (Kashmiri + regular for color and heat)
• Turmeric Powder
• Fenugreek seeds
• Mustard seeds
• Curry Leaves
• Coconut oil
• Salt and water

Key Characteristics:

• No ground coconut or coconut milk.
• The curry is deep red and slightly oily from the chili and coconut oil.
• Has a strong, tangy flavor from kudampuli or tamarind.
• Tastes better the next day, after the flavors settle.
• Typically cooked in a mann chatti (clay pot), which adds a rustic flavor