One of the first recipes on my site, to become trending. It’s a classic Kerala fish curry, the old-fashioned way. Here is the best way to cook Grey Mullet (Thirutha) in Curry.
Grey Mullet Fish Curry – Nadan Thirutha Curry
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Grey Mullet Fish Curry
Ingredients:
Instructions
Video
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Clean the fish very well (see notes) and leave in a bowl of water till ready to add to the curry.
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Blend the grated coconut with about 1 ½ cups water till finely blended. Strain using a fine cloth or sieve to extract the milk. → Set aside.
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Add the chillI powder and turmeric to a small bowl. Add about ½ cup water to make a nice thick paste.→ Set aside.
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Heat coconut oil in an Earthen / Clay pot
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Add the mustard seeds and allow to splutter. Next, add the fenugreek seeds and allow to turn golden.
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Add some curry leaves, followed by the shallots, green chilly and saute till soft.
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Add a few shreds of dry chilly and sauté till the shallots are translucent.
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Add the spice paste and stir well on low heat till aromatic, adding a little water as necessary so that the spices don’t burn.
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Add 2 cups of water or enough for the amount of fish to be submerged in it.
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Add about 2 tsp salt and bring to boil.
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Add the fish tamarind, some more curry leaves and then add the fish.
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Simmer on low heat for about 10 minutes.
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Add the coconut milk and simmer again, another 8-10 minutes till nicely thickened.
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Remove the pieces of fish tamarind, so that the curry does not turn too sour as it is left to rest.
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Allow sitting for at least half an hour before serving.
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Serve with Rice / Kerala Brown Rice.
Note
- Grey Mullet is a fish that is rich in healthy omega 3 fatty acids.
- You can see the white pieces of fat whilst cleaning the inner part.
- Since it has a very strong flavour, we recommend trying removing these white coloured fatty bits before preparing this dish. Some prefer to keep the strong taste intact. The choice is yours.
- I find that the key to this curry is choosing the right chilli powder. Use a Kashmiri chilli powder that smells good and does not burn when you place it on the tip of your tongue. Kashmiri chilli powder is deep red and mild in heat. But some brands may be labelled Kashmiri Chilli Powder, but actually, be a mixture of hot and mild chillies.
- No garlic or ginger is required to make this curry. It is not an error in the recipe – for sceptics.
