Meen Pulimulaku / Tangy & Hot Fish curry {Kerala style}

Yet another traditional treat! This is a versatile dish which can be combined easily on a breakfast platter or a lunch/ dinner platter. As the name suggests this dish awakens one's taste buds to the fullest with each morsel pouring in a wave of tangyness and heat :D 
This recipe was a much loved one for my amma until she became a vegetarian. Back in those days she used to make this mostly with smaller fishes like sardines and other similar varieties. Tangy & hot fish curry goes best with Tapioca/ Kappa Puzhukku or plain rice. I hope you enjoy this much loved authentic Kerala dish!

Meen Pulimulaku / Tangy & Hot Fish curry {Kerala style}
Recipe adapted from my Amma

Ingredients:
Oil, as required
Few Mustard seeds
Few Fenugreek seeds
Few Curry leaves
5 Shallots/ Small Onions, chopped
4 Garlic cloves, chopped
Small piece Ginger, chopped
2 Green Chillies, slit lengthwise
1 Tbsp Red Chilli powder (I use around 2 Tbsp Kashmiri chilli powder)
1/4 tsp Turmeric powder
small ball size Tamarind, soaked in around 100 ml warm water (or use Kudampuli - 2 or 3)
Salt, to taste
500 g Fish, cleaned & medium size pieces

Method

• Heat little oil in a pan and splutter mustard and fenugreek seeds.
• Add the chopped shallots, garlic, ginger & green chilly and saute well until the raw smell goes.Stir in the curry leaves now.
• Meanwhile mix the red chilli powder & turmeric powder in a spoon of water and add the paste to the pan. Saute until oil separates.
• Strain and add the tamarind soaked in water and bring it to a boil. (if using Kudampuli, simply add it with the water).
• Add the fish pieces along with some water and cook for around 15-20 mins. The fish should be cooked and the gravy thicker by now.

Notes: You can vary the red chilli powder measurement based on your tolerance level. Once cooked, let it stand covered for half hour or more for all the flavors to fuse well. Best accompanied with Kerala rice and thoran (veg stir fry sorts) or Tapioca/Kappa!

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