NEYMEEN MULAKITTAATHU

By quality food products

Neymeen (Seer Fish) Skinless Pieces

500 gms

Quality Fish Masala

½ Teaspoon

Quality Kashmiri Chili Powder

2 Tablespoon or as per taste

Quality Fenugreek Powder

¼ Tablespoon

Quality Turmeric Powder

¼ Tablespoon

Quality Coriander Powder

½ tablespoon

Coconut Oil (or Oil of choice)

2 Tablespoon

Mustard Seeds

¼ Teaspoon

Ginger Skinned and Finely Chopped

Large Piece

Garlic Finely Chopped

4 cloves

Finely Chopped Shallots

5 to 6

Green Chili-Slit into two

2

Salt

As per taste

Kudampuli (Fish Tamarind) cut into small pieces

3 (Soaked in warm water)

Water

1 ½ Cup or as required

Coconut Oil: (extra)-for garnishing

1 Teaspoon (Optional)

  • Pre time

    1 hr

  • serves

    4

  • difficulty

    Difficult

  • Neymeen (Seer Fish) Skinless Pieces : 500 gms
  • Quality Fish Masala : ½ Teaspoon
  • Quality Kashmiri Chili Powder : 2 Tablespoon or as per taste
  • Quality Fenugreek Powder : ¼ Tablespoon
  • Quality Turmeric Powder : ¼ Tablespoon
  • Quality Coriander Powder : ½ tablespoon
  • Coconut Oil (or Oil of choice) : 2 Tablespoon
  • Mustard Seeds : ¼ Teaspoon
  • Ginger Skinned and Finely Chopped : Large Piece
  • Garlic Finely Chopped : 4 cloves
  • Finely Chopped Shallots : 5 to 6
  • Green Chili-Slit into two : 2
  • Salt : As per taste
  • Kudampuli (Fish Tamarind) cut into small pieces : 3 (Soaked in warm water)
  • Water : 1 ½ Cup or as required
  • Coconut Oil: (extra)-for garnishing : 1 Teaspoon (Optional)
  • Heat oil in a Kadhai. Add Mustard seeds. After they crackle, add and curry leaves.
  • After 2 seconds add Ginger, Garlic, Shallots, Green Chili and half of curry leaves.
  • Sauté until Onions become golden brown.
  • Lower the flame, add spice powders. Sauté for 3-5 minutes till raw smell stops.
  • Add water and salt, mix well.     You may adjust the quantity of water to make the gravy thick or thin as preferred.
  • Add soaked Fish tamarind. Let it come to boil.
  • Add fish pieces.
  •  Make sure fish pieces are covered with the gravy.
  • Close and cook on low-medium heat for 15 to 20 minutes. Uncover and rotate the Kadhai occasionally to prevent burning. (Don’t stir the curry with spoon as it will break the fish pieces, just hold the pan with tongs and rotate slowly).
  • When the gravy slightly thickens, turn off the heat sprinkle some coconut oil and garnish with balance curry leaves chopped finely.
  • Keep fish curry covered for about 10 minutes for the flavors to settle in
  • Serve with Kappa(Tapioca) or Rice