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Before you jump to Mulakitta Meen Curry / Kottayam Style Fish Curry recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.

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Foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain food items is always far better than eating the refined grains we commonly come across in our grocery stores.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to mulakitta meen curry / kottayam style fish curry recipe. To cook mulakitta meen curry / kottayam style fish curry you need 15 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to make Mulakitta Meen Curry / Kottayam Style Fish Curry:

1. Use 1/2 kg Fish Tuna seer fish - /
2. Get 1 tablespoon coconut oil
3. Use 1/2 teaspoon fenugreek seed
4. Prepare 1/4 teaspoon mustard seed (optional)
5. Provide 4 sprigs curry leaves
6. Use 1 cup shallot onion sliced / 1 - sliced thinly
7. Use 5 - 6 nos garlic sliced
8. Use 1 ginger piece crushed
9. Get 2 nos tomato sliced - (optional)
10. Take 3 cocum piece
11. Use to taste salt
12. Use 3 tablespoons kashmiri chilli powder
13. Prepare 1/2 teaspoon turmeric powder
14. Prepare 1 1/2 tablespoons coriander powder
15. Prepare as required water

Steps to make Mulakitta Meen Curry / Kottayam Style Fish Curry:

1. Cut fish in medium size pieces
2. Crush ginger, slice shallots and garlic
3. Mix red chilly powder, coriander powder and turmeric with water and make a paste
4. Wash cocum and soak in 1/2 cup of water for 15 mins
5. Slice tomato length wise
6. Keep a kadai or earthen container on stove and add coconut oil.
7. When the oil is hot, add mustard and fenugreek seeds followed by curry leaves. Fry them.
8. Add the ginger garlic and onion and fry till golden brown
9. Add the masala paste and saute till the raw flavour leaves and the masala turns dark red colour.
10. Add the soaked cocum with the water, mix well, and add sliced tomatoes
11. Add salt to taste and enough water to cover the fish (when added)
12. Bring this to boil
13. Add fish to the gravy, cover and cook for 5 to 7 mins in medium flame
14. Open the lid, take the pan in hand and rotate the curry inside the pan to mix it. avoid using spoon as it may break the fish pieces.
15. Cover and cook for another 5- 10 mins, then open the lid and cook till the gravy gets thick
16. Switch off flame, pour a spoon of cocunut oil on top of the curry, add some curry leaves
17. Serve after the curry cools down.

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