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Main Course

Puliyum Mulagumitta Meen 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 4 servings

500 g Pomfret fish sliced, Avoli
2 cup Tomato — finely chopped
2 cup Onion — finely chopped
1 sprig Curry leaves
1/2 cup Thick tamarind pulp (puli)
1/2 cup Oil
Salt, to taste
Ginger garlic paste - 1 tbsp
Fenugreek powder A pinch (Uluva)
3 tbsp Chilly powder
1 tsp Turmeric powder
1 tsp Coriander powder

Preparation

Step 1
Clean and wash the fish and set aside.
Step 2
Mix together the ingredients for the masala with a little water and make it into a paste.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Add curry leaves and onion and sauté.
Step 5
When it turns translucent, add tomato and cook well.
Step 6
When it becomes a bit pulpy, add the masala paste.
Step 7
Fry, till the raw smell goes and the oil starts to separate.
Step 8
Add tamarind pulp and a cup of water.
Step 9
Allow it to boil.
Step 10
When the gravy becomes a bit thick, add salt.
Step 11
Add fish and cook, till the fish is done.
Step 12
Serve while still hot with rice or cooked kappa.

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.

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Main Course

Puliyum Mulagumitta Meen Curry

Ingredientsfor 4 servings

500 g Pomfret fish sliced, Avoli
2 cup Tomato — finely chopped
2 cup Onion — finely chopped
1 sprig Curry leaves
1/2 cup Thick tamarind pulp (puli)
1/2 cup Oil
Salt, to taste
Ginger garlic paste - 1 tbsp
Fenugreek powder A pinch (Uluva)
3 tbsp Chilly powder
1 tsp Turmeric powder
1 tsp Coriander powder

Preparation

Step 1
Clean and wash the fish and set aside.
Step 2
Mix together the ingredients for the masala with a little water and make it into a paste.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Add curry leaves and onion and sauté.
Step 5
When it turns translucent, add tomato and cook well.
Step 6
When it becomes a bit pulpy, add the masala paste.
Step 7
Fry, till the raw smell goes and the oil starts to separate.
Step 8
Add tamarind pulp and a cup of water.
Step 9
Allow it to boil.
Step 10
When the gravy becomes a bit thick, add salt.
Step 11
Add fish and cook, till the fish is done.
Step 12
Serve while still hot with rice or cooked kappa.

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.