Department of Cultural Affairs, Government of Kerala

Kerala Culture

Fish Mulakittathu

Fish with thick flesh – ½ Kg (cut in cubes)
Turmeric powder – ½ tsp
Sliced green chilies – 4 nos
Chopped ginger-garlic – 2 tsp each
Kashmiri chili powder – 2 tsp
Fenugreek powder – ¼ tsp
Chopped shallots – 15 nos
Malabar Tamarind/Kudampuli – 3 nos
Curry leaves - as required
Salt - as required
Coconut oil – 3 tsp
Method of Preparation:
In a pan/ clay pot, add 3 tsp of coconut oil. Add ginger, garlic, green chilies and shallots. Sauté well. Now add curry leaves, dry curry powder (turmeric, Kashmiri chili, and fenugreek) and sauté again. Add required amount of water, salt, fish pieces, and sliced kudampuli. Close the lid and cook on low flame. Cook till the gravy thickens. Add 1 tsp of coconut oil and curry leaves. Remove from the flame. If you are using coriander powder, then use curry on the same day itself. Otherwise the curry stays for 3-4 days.


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