- May 21, 2020
- 2 min read

Kuttanadan Meen Curry

1.Fish pieces-6-8 (medium)

Clean the fish pieces and marinate with some salt and 1 tbsp vinegar or juice from half a lime for 10-15 minutes.After 15 minutes add more water and clean twice.

2.Kodumpuli-2 small

Slice each of the kodumpuli into 2 or 3 pieces and wash it.Soak this in 1/4 cup water.

3.Shallots-5-6

Ginger-1/2” piece

Garlic-3 big Chinese ones

Green Chillies-4

Curry leaves-1 sprig

Put all the above ingredients into the small jar of the mixie and pulse twice so that it’s crushed.

4.Coconut oil-1 1/2 tbsps

Mustard Seeds-1/2 tsp (optional)

Curry leaves-1 sprig

Turmeric powder-1/2 tsp

Chilli powder-1-2 tbsps (adjust according to your spice levels)

(Or u can use 1 tbsp each of Kashmiri Chilli and regular chilli powders if you don’t want it the curry to be spicy.)

Heat oil in a steel vessel or clay pot and splutter the mustard seeds.Bow add the curry leaves and then the crushed mixture and sauté until it starts to brown.

Reduce the heat and add the salt,turmeric and chilli powders. Sauté and add 2 -3 tbsps of water to this so that the masala doesn’t burn.Cook till the raw smell vanishes or until the oil separates.

Now add the kodumpuli and the soaked water and another 1 cup of water to this and cover with a lid and cook till it comes to boil.

Once boiled,add the fish pieces one by one and continue to cover and cook for another 10minutes .Halfway through just rotate the vessel gently by holding the top of the vessel so that the fish pieces get turned or u can use a spoon to turn the fish pieces.Adjust salt.

Once the gravy thickens to your desire,off the stove.Let this remain in the vessel for another 2-3 hours so that the fish absorbs well the flavors.Kuttanadan Meen Curry is ready to serve with some hot rice or Kappa.