NEYMEEN MULAKITTAATHU

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)

Quality Food Products - NEYMEEN MULAKITTAATHU

Pre time

1 hr
serves

4
difficulty

Difficult

Ingredients
How to prepare

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

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