Meen Mulakittathu (Kerala Style Fish in Red Gravy)

Radzie's picture

Jul. 23, 2013

Toddy shops in Kerala serve the best seafood delicacies and this recipe is a sure shot way to recreate one such fish curries! Spicy and in semi-gravy consistency, this dish is traditionally prepared in earthenware cooking pots for perfect blending of flavor and reducing the gravy naturally. Prepare this a day in advance and witness the plates licked clean!


Pomfret 2 Medium , cut into half, washed and cleaned
Coconut oil 1 Teaspoon
Olive oil 1 Teaspoon
Mustard seeds 1/4 Teaspoon
Fenugreek powder 1/4 Teaspoon
Curry leaves 1 Teaspoon
Kokum 15 Gram (about 3 small pieces)
For grinding
Onion 1 Small , roughly chopped
Green chili 2 Small , roughly chopped
Ginger 1/2 Inch , roughly chopped
Chili powder 1 Teaspoon
Coriander powder 1 Teaspoon
For the paste
Turmeric powder 1/4 Teaspoon
Ground pepper 1/4 Teaspoon
For garnishing



1. In a blender, grind together all ingredients for grinding with little or no water. Keep aside.

2. In a small bowl, mix together ingredients for the paste with a tablespoon or so of water. Keep aside.

3. Soak kokum in 100 ml of lukewarm water for about 10 minutes.


4. Heat oil in a pan and splutter mustard seeds. Add fenugreek powder and curry leaves; stir fry for about 30 seconds.

5. Add the turmeric, coriander and pepper powder paste; fry for a minute until the raw smell is gone.

6. Stir in the ground mixture to combine well.

7. Now add the soaked kokum along with water. Let it boil.

8. Simmer; add salt followed by fish pieces. Give it a nice swirl for the fish pieces to coat the gravy. Cover and cook in low heat for about 5 minutes.

9. Open the lid and turn the fish pieces taking care not to break. You need to follow this step only if the gravy wasn't covering the fish pieces. Let it cook uncovered for the next 5 minutes in medium heat so that fish is cooked through and gravy is reduced to form a semi-thick consistency.

10. Adjust seasoning, if needed.


11. Transfer to a bowl, garnish with curry leaves. Drizzle a teaspoon of coconut oil, if you wish. Serve with steamed rice.


If you have a nice fish masala handy, substitute the masala paste with that.

The curry tastes better when made the previous day. If doing this, remove most of the kokum pieces from the curry and leave only 1-2. This is to ensure the curry doesn't become too sour for the next day.

If you cannot handle spicy preparation, substitute normal chili powder with kashmiri chili or any other variety that is less spicy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 211Calories from Fat 54

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 158 mg6.58%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet