Tangy Spicy Fish Curry

Fish lovers dig into this spicy, tangy fish curry made in coconut oil & kokum cooked in earthen pot( manchatti).. We malayalee's call this dish pulli mullatta. my mom was a fish lover,she loves rice & fish...If she visits the fish market then it' s a feast @ home on that day she makes different varieties of fish dishes  Fish curry , fried fish & her favorite pulli mullatta (tangy spicy fish curry) 😋 My brothers & dad used to come home for lunch early when they come to know mom has been to the fish market 😊that's the fondest memories when families are gathered around the table for the food. My sis just like mom is a fish lover & cooks different varieties of fish dishes in one day 😄 Mom used to make the best fish curries ( Kerala style ) my fish curries doesn't taste anywhere near what she used to make it was lip smacking  😋

 

Mom;s pulli mullaga ( tangy spicy fish curry)is a simple curry instead of kokum she used tamarind juice & her curry was more spicy 😝 & doesn't season the curry...  I re-created one of her favorite dish with kokum & byadgi red chilies & seasoned  with onions...

Ingredients :

• 200 gm fish ( rawas ( king fish ), pomferet or any fish you like)
• 6 byadgi red chilies( Soak in hot water for 10 mins )
• 25 gm kokum.
• 2 tbsp coconut oil.
• 1/2 tsp grated ginger.
• 6 crushed garlic.
• 60 gm shallots.
• Few curry leaves.
• 2 green chilies.
• 1 tsp coriander powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera / cumin powder.
• 1/2 tsp salt or according to your taste.

For marinating the fish : Make a paste with 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp salt & rub it all over the fish pieces & keep aside for 1/2 an hr...

• Wash & soak the kokum in 1/4 cup water & keep aside.
• Drain the water from the red chilies & grind to a fine paste.
• Pour the red chilly paste in a earthen pot ( manchatti)add little water to the blender mix well & pour into the earthen pot add 1/2 cup water or more if you required to make a gravy.
• Add in the kokum with the water.( if you don't have kokum can add tamarind paste)

• Heat 2 tbsp coconut oil in a pan fry the fish slightly on both sides, remove the fish & keep aside.
• In the same pan add the curry leaves, garlic,ginger,green chilies & sliced shallots.

• Saute them till light brown Add in the coriander powder, turmeric powder, jeera / cumin powder saute for a sec...

• Add the fried ingredients into the chilly kokum gravy check the salt let it boil for another few  min..
• Add the fried fish pieces..

• Cook till the gravy is semi thick..Off the flame & keep aside for at least for 1/2 an hr..Tastes much better...

• Serve hot with steamed rice😋