Mullan Meen Curry (Mullan Fish Curry)
A deeply satisfying mullan meen curry (mullan fish curry) simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 5 servings
- 12 small Mullan Meen
- 11/2 tbsp Kashmiri chilli powder
- 1 tbsp Corriander powder
- 1 tsp Turmeric Powder
- 1 Green chilli
- 5 Cloves garlic
- Ginger piece small
- Curry leaves some
- 1/2 tsp Pepper corns
- 1 tsp Mustard seeds
Preparation
Step 1
For preparing Mullan Meen Curry (Mullan Fish Curry), first make a smooth paste of chilli powder, coriander powder, turmeric powder, green chilli, garlic and ginger.
Step 2
Heat a pan and 4 tablespoon coconut oil, once it hot enough, add 1 tsp mustard seeds.
Step 3
Let mustard seeds allow to crackle and add the masala paste to it and fry well.
Step 4
Add 1/4 to 1/2 cup vinegar and 1 or 2 cups of water and salt to taste. Let it boil.
Step 5
Add cleaned fish in it and cook well.
Step 6
The mullan fish curry.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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