close

Anything related to this is so important

Anything  related to this is so important

Anything related to this is so important

MULAGITTATHU Fish Curry

This one is easy and delicious!

This is one of my favourite seafood curries. In Kerala it is usually made with Kingfish which is difficult to find in the UK. I used cod and found it to be equally as delicious. In Kerala, this can be a fiery hot curry. I toned it down some for my family. I love it spicy hot but when I cook for the family it’s got to be a lot milder! Feel free to use more Kashmiri chilli powder and omit the Paprika. These two spices are what gives the curry its characteristic red colour.

MULAGITTATHU Fish Curry

Infuse the oil with the fenugreek seeds and curry leaves.

MULAGITTATHU Fish Curry

Fry the onions for about 5 minutes and then add the remaining ingredients up to the turmeric and fry for a further 5 minutes.

MULAGITTATHU Fish Curry

Add the fish and simmer, covered for a further 7 minutes or until the fish is cooked through.

 

Mulagittathu Fish Curry
Author: Dan Toombs
Recipe type: Main
Cuisine: Keralan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500g cod – cut into bite sized pieces
  • 1 ½ tbsp rapeseed (canola) oil or coconut oil
  • ½ tsp fennugreek seeds
  • 20 curry leaves plus more to garnish
  • 2 red onions – finely chopped
  • 7 cloves garlic – thinly sliced
  • 2.3cm (1 inch) ginger – minced
  • 3 green bird’s eye chillies – slith lenthwise
  • 1 tbsp Kashmiri chilli powder
  • 1 tbsp sweet paprika
  • 1 generous tbsp coriander powder
  • ½ tsp turmeric powder
  • 200g chopped tomatoes
  • 3 kokums or 2 tsp tamarind concentrate
  • Salt to taste
Instructions
  1. If using kokum, wash and then soak them in 400ml (1 ½ cups) water until needed. Heat the oil in a large saucepan over medium high heat and add the fenugreek seeds and curry leaves. Infuse these ingredients in the oil for about 30 seconds. Add the chopped onions and fry until lightly browned, about 5 minutes. Stir in the sliced garlic and ginger and fry for a further minute and then add the chilli powder, coriander powder and turmeric powder and stir to combine.
  2. Now add the chopped tomatoes and the kokum and the water they were soaked in OR 2 tsp tamarind concentrate and 400ml (1 ½ cups) water. Bring this to a boil and simmer for 5 minutes. Then add the fish pieces and cook, covered over medium heat for 10 to 15 minutes or until the fish is just cooked through. A little more water could be added if you prefer a thinner sauce. Add a handful more curry leaves (optional) and stir them in and then add salt to taste to serve.
3.4.3177