There’s something magical about the aroma of fish curry simmering in a clay pot. It takes me right back to my childhood days in Kerala, where lunch wasn’t lunch unless there was a fiery red meen mulakittathu on the table.
This wasn’t just a dish: it was an experience. And today, I’m sharing that experience with you…
Kottayam-style meen mulakittathu, or red fish curry, is bold, spicy, and tangy. Unlike the milder coconut-based fish curries from other parts of Kerala, this one is all about the heat from Kashmiri chili powder and the punch from kudampuli (Malabar tamarind).
Though my mom often makes Varutharacha meen curry often: a rich and comforting fish curry in roasted coconut gravy; once in a while, she surprises us with this Kottayam style meen mulakittathu. She actually learned it from her mother-in-law. In my dad’s family, this fiery red fish curry was an all-time favourite. They enjoyed it with almost everything: puttu, idiyappam, appam, and of course, steaming hot rice. No matter what was on the table, meen mulagu curry always made it better.
Growing up in Kerala, one of my favourite morning sights (around 11 AM) was the local fishmonger arriving at our doorstep, carrying the fresh catch of the day. The smell of the ocean still clinging to the fish, and the way they’d expertly clean and prep it right there for us: it was such a routine, yet so special. My mom would pick the best fish, chat a bit with the fishminger, and by 12:30 PM the meen curry would already be bubbling away in the kitchen.
She always make fish curry in a chatti (clay pot), letting it rest for a few hours so the flavours could deepen. And by lunchtime: oh my! It would taste heavenly with just some plain rice and a side of thoran.
Every time I make this, it feels like a warm hug from home. I remember how we’d all sit around the table, tearing into the fish with our fingers, rice soaking up every last drop of that deep red gravy. It was messy, spicy, and completely satisfying.
So if you’re craving something bold, nostalgic, and authentically Kerala: give this meen mulakittathu a try. It might just transport you straight to a Kerala kitchen, like it does for me.
It’s Adipoli…Enjoy!
Kottayam Style Fish Curry- Easy Meen Mulakittathu Recipe
Author: Thasneen
Recipe type: Main
Cuisine: Indian
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Fenugreek seeds- 1 tsp
- Ginger, chopped- ½ tbsp
- Garlic, chopped- ½ tbsp
- Curry leaves- 10 leaves
- Kashmiri chili powder- 1½ tbsp
- Turmeric powder- ¼ tsp
- Salt- 1½ tsp
- Malabar tamarind, kudampuli – 4 slices soaked in ¼ cup warm water
- Warm water- ¾ cup
- Fish pieces- 8 pieces (Mackerel, Sardines, King fish, Pomfret)
- Fenugreek powder- ½ tsp
- Coconut oil- ½ tbsp
- Curry leaves- 10 leaves
- For better taste, make this fish curry in a claypot.
- I used Mackerel fish- Ayala in Malayalam for making this. Other fish like Sardine (Chala), King fish (Neymeen), Pomfret (Avoli) can be used.
- For making this kudampuli- Malabar tamarind has to be used, it has a smoky flavour.
- Take 4 slices of kudampuli in a bowl, add ¼ cup warm water & let soak for 10 minutes.
- Place a claypot over medium heat.
- Add coconut oil, let the oil turn hot.
- Add mustard seeds, let splutter.
- Add fenugreek seeds, don’t let fenugreek seeds turn brown- it’ll taste bitter.
- Immediately, add chopped ginger & garlic, saute for a minute. (Don’t let ginger-garlic turn brown).
- Add curry leaves, saute for a few seconds.
- Add Kashmiri chili powder & turmeric powder, combine well & cook for a minute.
- Don’t let the spices burn.
- Kashmiri chili powder will impart an intense red color.
- Add the soaked kudampuli-Malabar tamarind along with the water, combine well & cook for a minute.
- Add ¾ cup warm water, let the water come to a boil.
- Add the fish pieces, I’ve added mackerel fish. Fish head can also be added.
- Close the claypot with a lid & let cook for 20 minutes.
- Open the lid, gently swirl the clay pan, don’t combine the curry with a spoon fish will break apart.
- Towards the end, add fenugreek powder, drizzle coconut oil & curry leaves.
- Take the claypot off the heat & keep the fish curry covered for sometime, this way flavours & aroma will infuse into the fish.
- This curry tastes better & delicious the next day.
- Pour this curry over steaming hot Kerala matta rice & enjoy.
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