Meen Muringakka Curry/Fish Drumstick Curry

Meen Muringakka Curry/Fish Drumstick Curry

Meen Muringakka curry is very popular in South Kerala especially Trivandrum. Muringakka or moringa oleifera/moringa is a very common vegetable in Kerala. It is grown in home gardens and is used in curries like Sambar and aviyal. Drumstick is an exceptionally nutritious vegetable and is always good to incorporate into your diet. This type of curry is a traditional age-old recipe. I grew up eating this fish curry and for me, it represents absolute comfort homey food. This is how my mom and grandmother make fish curry and they make the best meen muringakka curry ever.  

The cuisine of coastal regions has fish as an indispensable part of an everyday meal. There are different regional versions. Some fish curries use coconut milk and kudampili or Malabar tamarind. There is also the fiery red curry made without coconuts. 

Now you may ask what makes this fish curry special?

Let me tell you, few ingredients make this fish curry special. It is spicy, tangy and creamy curry that goes well with rice or kappa/tapioca 

The key ingredient is drumstick-This spicy fish curry has the unique and noticeable flavor of drumstick. Other vegetables that are used in this recipe are big chilly or tondan mulaku. You can also add mango to this curry, but make sure to reduce the amount of tamarind. Mom usually adds mango to choora meen and nei meen or kingfish. These two fish taste best for this type of curry. But you can use any type of fish.

Ground coconut paste -finely ground coconut paste is mixed in coconut milk to make the gravy. This gives the curry a creamy rich texture.

Roasting the spices- The spices are roasted to bring out the essential oil and make it aromatic and extremely flavorful. Coconut oil and roasted curry leaves give a nice aroma.

Tangy tamarind- For Trivandrum fish curry regular tamarind or vaalan puli is used instead of Kudampuli. But if you are a fan of the smoky flavor of kudampuli, go ahead and use it. It tastes delicious too.

Try this homey fish curry, you will surely love it!

  

Trivandrum Style Meen Muringikka Curry

Cooking time- 20 minutes
Recipe type- Curry/ Fish
Cuisine- Kerala

Ingredients

Fish - 1 lb

Drumsticks pieces- 12- 15

Tondan mulaku or green chilly- 3

Pearl onion- 8-10

Ginger - 1inch thick

Coconut grated- 3/4 cup
Coconut milk- 2 cup

Whole red chilly- 6-8 

(add according to tolerance)

Turmeric powder- 1/2 tsp

Coriander seeds-1 tbs

Fenugreek seeds- 1/3 tsp
Black pepper- 1/2 tsp

Tamarind- one lemon size ball

mustard seeds- 1/2 tsp

Curry leaves- a few

In a pan add a teaspoon of oil and fry dry red chilly, coriander seeds, black pepper, and fenugreek seeds. Roast in a low flame for 3-4 minutes till there is a nice aroma. Allow it to cool down.
Soak tamarind in warm water and set aside. After some time mash it and extract the thick tamarind pulp. Add more water and repeat the process until you have about two cups of tamarind water.
In a blender add grated coconut, roasted spices and enough tamarind water to make a smooth paste.
Clean and cut fish. Wash and set aside.
Heat oil in a pan and add mustard seeds and curry leaves. When they splutter add chopped shallots, green chilly and salt and saute till onion changes color. Add the ground paste and roast for a minute. Next, add the tamarind water and adjust consistency
Bring this to a boil and slide in the fish pieces and muringakka/drumsticks. Cover and cook on high heat for about a minute and then reduce and cook till the fish is done and the gravy thickens. Finally, drizzle one tsp of fresh coconut oil and add a few curry leaves. Serve with rice.

You might also like,
Kerala Meen Mulaku Curry
Karimeen Molly
Naadan Vaala Meen Curry
Fried Fish Curry/Pomfret Fish Curry
Meen Podimas
Mashed Tapioca/Kappa Vevichathu

For more fish recipes check my page 100 Fish/Other Seafood Recipes.

Try this...

Hope you will all enjoy..