Meen Mulagu Charu - Red Fish Curry
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Meen Mulagu Charu – Red Fish Curry

 

Meen Mulagu Charu – Red Fish Curry

Spicy, delicious Indian fish curry, packed with flavors.

Curry

  • 70 ml coconut oil
  • 2 g fenugreek seeds
  • 100 g sliced shallots
  • 40 g finely grated garlic
  • 40 g slices green chilli
  • 30 g fresh curry leaves
  • 3 g ground turmeric
  • 30 g kashmiri chilli powder
  • 400 ml water
  • 80 g dried kudampuli soaked in 1 cup water
  • 1 tsp salt flakes, plus extra to season
  • 1 blue swimmer crab, quartered, gills and guts removed
  • 500 g coral trout, skin off, 4 cm dice

Tempered Spices

  • 30 ml coconut oil
  • 15 g sliced shallots
  • 5 g white mustard seeds
  • 2 g ground fenugreek
  • 10 g curry leaves
  • 5 g finely julienned green chilli

Curry

  1. Place the coconut oil in a large wok over high heat.

  2. Add fenugreek seeds and warm until they pop.

  3. Add shallots, ginger, garlic, green chilli and curry leaves.

  4. Sauté well until soft, sweet and beginning to colour. Season with a little salt.

  5. Reduce the heat to low add the turmeric and chilli powder, stir well and cook out for 1-2 minutes.

  6. Add the water, hydrated kokum and a little of the soaking water.

  7. Add the salt and bring to the boil. Simmer for 5-6 minutes. Check flavour, heat and seasoning and adjust if necessary.

  8. Place crab and coral trout into the curry and simmer for 5 minutes or until seafood is just cooked.

Tempered spices

  1. Heat coconut oil in a small frying pan over medium heat.

  2. Add shallots, mustard seeds and fenugreek and cook for 3 minutes. Add the curry leaves and green chilli and stir through.

  3. Pour Tempered Spices over the curry



  4. Optional – serve with appam.

NOTE1: This curry is very different to other curries you get in common Indian restaurants.

NOTE2: I used kokum fruit since I couldn’t find kudampuli (although was told that it is the same fruit by the store owner). I found some conflicting information online. 
Kokum fruit adds a lot of unique flavor and texture to the dish, and sour ingredients such as tamarind are not equivalent.

NOTE3: I served this curry with Persian cauliflower rice which was a healthy and great matching accompaniment.  

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