Red Fish Curry – Meen Mulakittathu

The intense Red color of this Red Fish Curry – Meen Mulakittathu comes from the Kashmiri Red Chili Powder, which, although it lends its lovely color, does not overpower with heat! We love this for lunch with white or brown rice. The rich color makes it look so appetizing as well. My tip on balancing the sour and spice perfectly? A pinch of sugar towards the end of cooking!  Check out the Video.

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Red Fish Curry – Meen Mulakittathu

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Ingredients:

• 600 gms Fish (Sear Fish, Golden Pomfret, Mackerel etc) cleaned
• 2 Tbsp Kashmir Chili powder
• ¼ tsp Turmeric
• A pinch of fenugreek seeds (¹⁄8 tsp)
• 12 garlic cloves (of smaller variety or 6 cloves if using large cloves) – sliced
• 1 Tbsp ginger (sliced, into fine dice and crushed gently)
• 8 – 9 shallots,sliced into rounds
• ¼ tsp mustard seeds
• handful of curry leaves
• 2 – 4 pieces of Gambooge (fish tamarind- kudampuli) – rinsed well and soaked if needed
• ¼ cup coconut oil OR vegetable oil
• 2 – 2½ cups water
• ¼ tsp cornflour mixed in 2 Tbsp water – for thickening – optional
• salt to taste
• pinch of sugar (just a tiny pinch)

Key Characteristics of this Curry:

• Color: The brilliant red hue comes from Kashmiri chili powder, which provides color without an overwhelming level of heat. Other red chili powders can be used for a spicier kick.
• Tanginess: The signature sour and slightly smoky flavor is a result of kudampuli, a type of dried and smoked fruit. It’s a key ingredient that distinguishes this curry and is not easily substituted.
• Aromatic Spices: The flavor base is built on a sauté of common South Indian spices and aromatics, including mustard seeds, fenugreek seeds, curry leaves, shallots, ginger, and garlic.
• No Coconut Milk: The lack of coconut milk in the gravy gives it a lighter, sharper flavor profile, allowing the other spices and the fish itself to shine.
• Preparation: It’s traditionally cooked in a clay pot (chatti), which is believed to enhance the flavor and aroma. The curry is also known to taste even better the next day as the flavors have more time to meld and deepen.
• Fish: Various types of fish can be used, but firm, fleshy fish like mackerel, sardines, kingfish, pomfret, or red snapper are common choices as they hold up well in the curry.

Common Ingredients:

• Fish: Any suitable fish (see above)
• Kudampuli (Malabar Tamarind): Soaked in warm water to release its sour notes.
• Coconut Oil: The preferred cooking medium for authentic Kerala flavor.
• Shallots, Ginger, and Garlic: The aromatic base.
• Spices: Kashmiri chili powder, turmeric powder, fenugreek seeds, and mustard seeds. Some recipes also include coriander powder.
• Curry leaves: Essential for a fresh, aromatic finish.
• Salt and water to form the gravy.

Watch the Video or click to read the Complete Recipe – Below. 

How to make Red Fish Curry (Meen Mulakittathu) – Recipe at a glance:

Recipe Video is also available on the Recipe page⇑.

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