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Side Dish

Kurumulaku Vatticha Meen Curry | Black Pepper Fish Curry

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 6 servings

3 tbsp Pepper corns
1 cup Water
1/2 kg Fish (Mackerel/Ayala
3 tbsp Coconut oil
1/2 tsp Fenugreek seeds (Uluva)
Curry leaves, a few
1 nos Onion — chopped
1 tsp Ginger garlic — crushed
3 nos Green chilly — chopped
1 tsp Turmeric powder
11/2 tsp Coriander powder
1 nos Tomato
1 Lemon sized Tamarind — soaked in 1 cup hot water
1 cup Hot water

Preparation

Step 1
Boil the pepper corns by adding 1 cup water for 4-5 minutes.
Step 2
Once it cools down, grind it to make a paste.
Step 3
Heat the oil in a clay pot and allow to crackle fenugreek seeds.
Step 4
Add crushed ginger-garlic and curry leaves. stir for a few seconds.
Step 5
Add chopped onion and green chilly. fry until soft and lightly browned.
Step 6
Stir in coriander powder and turmeric powder. Keep the flame low.
Step 7
Add ground pepper and Let it cook for 3 minutes.
Step 8
Next, add 1 chopped tomato and Continue cooking for 2 to 3 minutes.
Step 9
Add 1 cup tamarind water,1 cup hot water and salt to taste. Bring to a gentle boil.
Step 10
Stir in cleaned fish and cook until the curry is semi thick on medium heat.
Step 11
Delicious Kurumulaku Vatticha Meen Curry, a delicious fish delicacy, is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

Black Pepper Fish CurryKurumulaku Vatticha Meen Curry

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Side Dish

Kurumulaku Vatticha Meen Curry | Black Pepper Fish Curry

Ingredientsfor 6 servings

3 tbsp Pepper corns
1 cup Water
1/2 kg Fish (Mackerel/Ayala
3 tbsp Coconut oil
1/2 tsp Fenugreek seeds (Uluva)
Curry leaves, a few
1 nos Onion — chopped
1 tsp Ginger garlic — crushed
3 nos Green chilly — chopped
1 tsp Turmeric powder
11/2 tsp Coriander powder
1 nos Tomato
1 Lemon sized Tamarind — soaked in 1 cup hot water
1 cup Hot water

Preparation

Step 1
Boil the pepper corns by adding 1 cup water for 4-5 minutes.
Step 2
Once it cools down, grind it to make a paste.
Step 3
Heat the oil in a clay pot and allow to crackle fenugreek seeds.
Step 4
Add crushed ginger-garlic and curry leaves. stir for a few seconds.
Step 5
Add chopped onion and green chilly. fry until soft and lightly browned.
Step 6
Stir in coriander powder and turmeric powder. Keep the flame low.
Step 7
Add ground pepper and Let it cook for 3 minutes.
Step 8
Next, add 1 chopped tomato and Continue cooking for 2 to 3 minutes.
Step 9
Add 1 cup tamarind water,1 cup hot water and salt to taste. Bring to a gentle boil.
Step 10
Stir in cleaned fish and cook until the curry is semi thick on medium heat.
Step 11
Delicious Kurumulaku Vatticha Meen Curry, a delicious fish delicacy, is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

Black Pepper Fish CurryKurumulaku Vatticha Meen Curry