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Mullu Curry - Trivandrum Fish Curry

Here I am again with yet another recipe from my mom-in-law. This time it is an authentic and specially prepared fish curry from Trivandrum. It is ideal if made with the head portions of fish alone. The recipe is as below :-

Ingredients

  1. Seer fish - 3 pounds
  2. Shallots - 5 large or 15 normal sized
  3. Green chilli - 5 large
  4. Ginger - 2 inch piece
  5. Garlic - 3/4 th of a pod
  6. Pepper powder - 6 unheaped tsp.
  7. Coriander powder - 4 heaped tsp.
  8. Chilli powder - 2 unheaped tsp.
  9. Turmeric powder - 1/2 tsp.
  10. Curry leaves - 2 sprigs
  11.  Kudam puli - 5
  12. Tamarind extract (Valanpuli) - 2 tbsp.
  13. Salt

Procedure

  1. Heat oil and saute ingredients 6,7,8 and 9 till the raw smell is gone.
  2. In a vessel or manchatti, heat oil, add curry leaves, and saute well ingredients 2, 3, 4 and 5 and salt. Do not make it golden brown. Proceed to Step 3 as the shallots color fade.
  3. Add the masala from Step 1 to the above and mix well for a couple minutes

  4. Add ingredients 11 and 12 and mix well. 
  5. Add around 5 cups of boiling water, add more salt to taste and and mix well. Bring it to boil.
  6. Add fish pieces and boil for around 15 minutes. Let the water evaporate until the curry reaches the desired consistency.
  7. Serve with steaming hot rice.

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