I would rather call this as Meen mulakuCharu than a meen mulakitattu ( this is NOT the typical kottayam style meen mulakittathu! ), for many reasons. Amma used to make this easy peasy fish curry whenever she had to be away from home for her office work. We store this in refrigerator and use as needed. It will remain in tact for 3-4 days or even more( if you follow the exact recipe)
The coconum/kudampuli charu is said to be excellent for controlling cholesterol as well. Bachelor friendly, less ingredient yet tasty Meen Charu in one go.. I have used Mullan/ Pony fish , you could use any fish as per your choice.
Let’s see how to make this Meen Mulaku charu
|fish, cleaned||curry cut500gm|
|ginger, sliced||1 inch piece|
|cocum/ kudampuli/ camboge||2 medium( wash and soak in 2tbsp water)|
|fenugreek/uluva powder||1/4 tsp|
|asafetodia/kayam powder||1/4 tsp|
|red chilli powder||1.5 tsp -2 tsp( less spice)|
|turmeric powder||1/4 tsp|
|water||1 to 1.5 cup|
- Wash and drain the fish pieces thoroughly .
- In a clay pot, add the sliced ginger pieces, cocum, red chilli powder, turmeric powder, asafetodia powder, fenugreek powder, and water and mix well. ( No, I didnt forget to add salt 😉 , dont add that now )
- Bring the clay pot to flame , letting it boil.( keep in medium flame to avoid fuming)
- Let this boil well for 6-7 minutes, to which add the fish pieces.
- swirl the clay pot or gently mix, let everything come to a good boil.
- Leaving it to boil for 5 minutes, that’s when you add salt
- swirl the clay pot again and let it boil further for 7-8 minutes in low flame.
- Switch off the flame and add 1 tsp of coconut oil.
- Refrigerate after it cooled down completely in a air tight box .
- Boiling the gravy before adding fish pieces determines the gravy for the curry.
- If you wish to have less gravy, let the mix boil well and reduce to half in the beginning after which add the fish pieces.
- Do not add garlic, as it would change the taste 🙂
- Do not skip adding Asafetodia and fenugreek powder , as that gives a distinct flavor.
- Take out the cocoum pieces before you refrigerate it ,if you feel the curry the curry has achieved enough tangy flavor.( each cocoum/kudampuli gives different tanginess)
- Use 3/4 – 1 tsp if using spicy red chilli powder.
- If using asafetodia/kayam block, crush it into small piece and add the tiniest piece( I strictly recommend using powder 🙂 )
- Do not add fenugreek powder and asafetodia powder than mentioned , as it will alter the taste.
- You can definitely skip adding curry leaves, I assure you this meen curry taste better without any of those usual ingredients . Avoid using curry leaves ,if you want to keep this for few days
- for those who don’t have fridge, just heat the manchatti for few minutes( do not let it boil) every morning until you are planning to keep the curry