Mahe Meen Mulakittathu (Malabar Fish Curry)
A dark, kudampuli-soured fish curry from Mahe's Malayali households, cooked in a traditional clay pot and left to mature in flavour.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Clay pot (meen chatti)
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 25 g
- calories
- 260 kcal
Instructions
- 1
Soak the kudampuli (dried Malabar tamarind) pieces in a little warm water for 15 minutes.
- 2
Heat coconut oil in a clay pot. Add fenugreek seeds and let them pop.
- 3
Add curry leaves, shallots, ginger and garlic. Fry gently until soft and lightly golden.
- 4
Add green chillies, turmeric powder and red chilli powder. Fry for a minute until fragrant.
- 5
Pour in the soaked kudampuli with its soaking water and 1 cup of additional water.
- 6
Add salt and bring to a boil. Simmer gently for 10 minutes.
- 7
Gently add the fish pieces. Make sure they are fully covered by the gravy.
- 8
Simmer on low heat for 12–15 minutes without stirring hard. Cook until the fish is done and gravy thickens.
- 9
Turn off the heat. Rest the curry for at least an hour, or overnight, before serving for the best flavour.
Chef's tips
This curry is traditionally made the day before serving in Mahe households, as the flavour matures beautifully overnight. Use a clay pot if available for the most authentic taste.
Ingredient substitutions
- kudampuli → thick tamarind pulp (adjust quantity to taste)
- kingfish → sardines
Storage
Refrigerate for up to 4 days; flavour improves with each passing day.
Reheating
Reheat gently on low flame, adding a splash of water if needed.
Common mistakes to avoid
- •Stirring the fish too roughly, which breaks the delicate pieces apart
- •Serving right away without resting, which misses out on deeper flavour
Serving suggestions
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