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Seafood

Mullan Meen Pattichathu

Mullan Meen Peera Pattichathu is a quintessential dish that showcases the unique culinary heritage of Kerala.

Ingredientsfor 3 servings

250 g Mullan Cut and clean
5-6 nos Shallots/ Small onion
4-5 nos Green chilies
1 inch Ginger Small piece
1 sprig Curry leaves
11/2 tsp Chilli powder
1/2 tsp Turmeric powder
1 cup Coconut — shredded
2 nos Kudampuli/Fish tamarind Soak
Curry leaves, a few
1 tbsp Coconut oil

Preparation

Step 1
First cut and clean the fish.
Step 2
Keep ready all required ingredients.
Step 3
Wash Kodampuli and then soak it in one cup hot water for 10 minutes.
Step 4
Get a blender add shallots, green chilies, ginger, curry leaves and crush coarsely. Set aside.
Step 5
Then in the same blender add shredded coconut, chilli powder and turmeric powder. Mix both the mixtures together.
Step 6
Get a Meen chatty or a deep pan- add mullan fish, coconut mixture and curry leaves. Stir everything together thoroughly.
Step 7
Next, add salt, kudampuli soaked water and Stir everything together thoroughly with your hands.
Step 8
Keep it in medium flame till it starts to boil. Reduce the flame to low and cook it covered with a lid for about 5-6 minutes.
Step 9
Open the lid and continue to cook the fish in a medium high flame until most of the liquid has dried up. Take care not to burn the fish.
Step 10
Lastly drizzle a tablespoon of coconut oil and add more curry leaves.
Step 11
Turn off the heat but keep covered until ready to serve.
Step 12
Goes well with steamed rice, chapati. Etc.

Tip

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

Mullan Meera Pattichathu

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Seafood

Mullan Meen Pattichathu

Mullan Meen Peera Pattichathu is a quintessential dish that showcases the unique culinary heritage of Kerala.

Ingredientsfor 3 servings

250 g Mullan Cut and clean
5-6 nos Shallots/ Small onion
4-5 nos Green chilies
1 inch Ginger Small piece
1 sprig Curry leaves
11/2 tsp Chilli powder
1/2 tsp Turmeric powder
1 cup Coconut — shredded
2 nos Kudampuli/Fish tamarind Soak
Curry leaves, a few
1 tbsp Coconut oil

Preparation

Step 1
First cut and clean the fish.
Step 2
Keep ready all required ingredients.
Step 3
Wash Kodampuli and then soak it in one cup hot water for 10 minutes.
Step 4
Get a blender add shallots, green chilies, ginger, curry leaves and crush coarsely. Set aside.
Step 5
Then in the same blender add shredded coconut, chilli powder and turmeric powder. Mix both the mixtures together.
Step 6
Get a Meen chatty or a deep pan- add mullan fish, coconut mixture and curry leaves. Stir everything together thoroughly.
Step 7
Next, add salt, kudampuli soaked water and Stir everything together thoroughly with your hands.
Step 8
Keep it in medium flame till it starts to boil. Reduce the flame to low and cook it covered with a lid for about 5-6 minutes.
Step 9
Open the lid and continue to cook the fish in a medium high flame until most of the liquid has dried up. Take care not to burn the fish.
Step 10
Lastly drizzle a tablespoon of coconut oil and add more curry leaves.
Step 11
Turn off the heat but keep covered until ready to serve.
Step 12
Goes well with steamed rice, chapati. Etc.