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Main Course

Mathi Mulakittath

The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 4 servings

Sardine fish half kg, mathi
2 Tablespoon chillypowder
1 Tablespoon turmeric powder
1 Teaspoon mustard
1 Teaspoon (uluva)
1 nos Garlic
4 nos Chilly
1 piece Ginger
2 sprig Curryleaf
1 cup Water
Salt, to taste
2 Tablespoon oil

Preparation

Step 1
Get pan.put it on fire.after heated, add oil.
Step 2
Add mustard and uluva, then add all powders.
Step 3
Then put ginger and garlic which are finely chopped.
Step 4
After that add water. When water starts boiling add fish.
Step 5
Next, add needed salt.
Step 6
Then put for boil.after boiling simmer the fire and put curry leaf and allow in simmer for 15 min.
Step 7
The Mathi mulakittath is ready.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

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Main Course

Mathi Mulakittath

The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 4 servings

Sardine fish half kg, mathi
2 Tablespoon chillypowder
1 Tablespoon turmeric powder
1 Teaspoon mustard
1 Teaspoon (uluva)
1 nos Garlic
4 nos Chilly
1 piece Ginger
2 sprig Curryleaf
1 cup Water
Salt, to taste
2 Tablespoon oil

Preparation

Step 1
Get pan.put it on fire.after heated, add oil.
Step 2
Add mustard and uluva, then add all powders.
Step 3
Then put ginger and garlic which are finely chopped.
Step 4
After that add water. When water starts boiling add fish.
Step 5
Next, add needed salt.
Step 6
Then put for boil.after boiling simmer the fire and put curry leaf and allow in simmer for 15 min.
Step 7
The Mathi mulakittath is ready.