Skip to main content

Kerala Fish Curry ( Mulaku Curry)



Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it is seasoned with coconut oil. The curry can be kept in room temperature for up to three days. I still remember my grand mother buying fish in bulk in late evenings and making fish mulaku.It is cooked overnight and served the next day and is said to taste better... well if you have patience to wait  :). I think this is a common practice in many homes in olden times when refrigerators were not common.You can try any meaty fish to make this curry. Try this,you will surely love it.

Ingredients
Fish - 1 lb
Shallots diced- 1/2 cup
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
Kudampuli- 5-6 thin strips
Green chilly - 2
Curry leaves
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste
 Kudampuli (Gambooge)


Cut and clean the fish and keep aside. Wash and soak kudam puli in water.
Make a paste of chilly powder and turmeric and keep it aside.

In a pan ( in kerala we use manchatti or earthen cooking vessels) heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add shallots and saute till golden brown.
Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry.

Add salt,kudampuli and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Don't forget to rotate the pan occasionally and do not stir using a spoon. Cook for 8-10 minutes in low flame. Finally add some curry leaves, a pinch of fenugreek powder and drizzle coconut oil on top.


Like to try more fish recipes...
Karimeen Paalu Curry/Fish Coconut Curry
Naadan Vaala Meen Curry
Goan Fish Curry
Pepper Sardine
Karimeen Pollichathu
Ambul Thiyal/Srilankan Fish Curry
Fish Mappas

Try this one..

Hope you will enjoy!
Labels:

Comments

  1. NamithaApril 23, 2010 at 9:26 AM

    Spicy and yumm fish curry..How I wish I had a manchatti here..
    Thanks for visiting us at Collaborative curry..you have a lovely space here :-)

    ReplyDelete
  2. Sushma MallyaApril 23, 2010 at 10:12 AM

    Hi suja, thanks for dropping by and appreciating...you too have a wonderful space, will visit often, and fish curry looks delicious...

    ReplyDelete
  3. TREAT AND TRICKApril 23, 2010 at 10:17 AM

    Hello Suja thanks for visiting and leaving a sweet comment...Really yummy and nice color....

    ReplyDelete
  4. Suja ManojApril 23, 2010 at 10:27 AM

    Thank you all for your sweet comments...thanks for dropping by. :)

    ReplyDelete
  5. jyo.mdsApril 27, 2010 at 3:42 AM

    looks delicious-will try

    ReplyDelete
  6. Suja ManojApril 27, 2010 at 8:32 AM

    Thanks jyo..Welcome to my blog....

    ReplyDelete
  7. cybercoffeeAugust 14, 2010 at 7:18 AM

    you've instructed to rotate the pan near the end. should i not stir the contents but rotate the pan instead?

    ReplyDelete
  8. Suja ManojAugust 14, 2010 at 8:22 AM

    Thanks Cybercoffee for stopping by..you can stir the contents..but try gently. By rotating the pan the risk of breaking fish pieces will be reduced.

    ReplyDelete
  9. NeetsJune 11, 2012 at 12:24 PM

    Hi Suja,

    How r u dear? Am back from my hols..and have posted a new recipe. Do chk it out n let me know your thoughts!

    ReplyDelete
  10. AnonymousSeptember 16, 2012 at 12:15 PM

    watch the kudampulli.. I think 5 to 6 is way too much and you haven't mentioned the shallots in the recipe!!

    ReplyDelete
    Replies
    1. Suja ManojSeptember 16, 2012 at 1:33 PM

      Thanks a ton for pointing out,usually I make it into smaller strips,forgot mentioning that.Anyways I will edit and write according to your taste,preference of sourness differs from person to person. Recently I brought a batch and it was very sour and I am not able to put more that two or three pieces.
      Thanks for stopping by,have a nice day!

      Delete
  11. crazzy_docJune 9, 2013 at 3:46 AM

    I tried the dish twice its yummy but watery not thick like I hav eaten ( mom' s cookin)
    Can u tel hw much water I shud add, I poured enuff to submerge d pieces?

    ReplyDelete
  12. Riya JoselynMay 16, 2018 at 3:38 AM

    Kerala Fish Curry is new to me.I am Basically from Hyderabad But I love dishes made with coconut oil and making it in a Fresh fish will surely enhance the taste. thanks for the recipe. Check our restaurants Andhra Style Foods

    ReplyDelete

Post a Comment

Popular Posts

Carrot Rice

Carrot rice is another flavorful one pot quick meal. This is a simple but delicious rice similar to the pulao. Carrot and rice was cooked together. You can also cook them separate , make the masala and finally blend like the fried rice. What attracted me to this rice is its simplicity and unique aroma. Ingredients Basmathi Rice-2 cup Carrot grated- 1 1/2 cup Water- 4 1/3 cup Onion chopped- 1 medium Green Chilly- 4 Ginger- 1 inch thick Bay leaf - 1 Cinnamon- 1 inch thick Clove- 2 Cardamon-2 Fennel Seeds- a pinch Cashew nuts- 6-7 lemon juice - a few drops salt to taste Oil/ghee Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the...
43 comments
Read more

Paneer Tikka

Paneer Tikka Paneer tikka can be best served as a appetizer or a starter and is loved by both vegetarians and non vegetarians. Can you imagine an Indian outdoor summer party without paneer tikka or chicken tikka as a starter? The enticing smoky flavor of grilled paneer and its tangy spicy marinade makes it everyone's favorite.Here paneer is placed on skewers and roasted along with vegetables like bell pepper, onion and tomatoes. Ingredients Paneer - 400 grams Red bell pepper- 1 Green Bell pepper 1 Onion-1 medium For the marinade Roasted gram flour- 2 tbs Ginger garlic paste- 2 tsp Turmeric powder- 1/3 tsp Kashmiri Chilly powder- 1 1/2 tsp Garam masala- 1 tsp Cumin powder- a pinch Chat masala- 1/2 tsp Yogurt- 1 cup (hung curd) lemon juice-1/2 lemon Mustard Oil- 3 tsp Cut paneer into two inch thick cubes. Cut the veggies also into similar sized cubes. Mix in all the ingredients listed under marinade  into a thick paste. Add the cubed panee...
40 comments
Read more

Fish Coconut Fry

Fish Coconut Fry This is a simple and easy fish fry recipe which you can do with any fish fillet.If you are tried of the usual fish fry try adding in fried onions and roasted coconut. It adds a unique flavor and taste which is pleasing to the palette. You can try different versions like adding coconut paste to the marinade and fry/bake the fish. Pairs with plain rice or fried rice. Ingredients Fish fillet- 3 ( I used tilapia fillet) 1) To marinate the fish Turmeric powder- 1/3 tsp Pepper powder- 1/3 tsp Chilly powder- 1 tsp Ginger garlic paste- 1 1/2 tsp Lemon juice- 1 tsp Salt to taste Coconut oil for frying Onion sliced- 1 medium Green chilly -1  sliced ginger- 1 tsp Coconut shredded- 3 tsp Fennel powder- 1/2 tsp Coriander leaves- a little Clean and cut fish into small pieces. Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it i...
38 comments
Read more