🌢️🐟Kerala Red Fish Curry

(Meen Mulakittathu)

Fiery-red kingfish curry simmered in tamarind, chilies & coconut oil

Spice Level: 🌢️🌢️
Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4
Calories (approx): ~260 kcal per serving

🐟 The Sea Sings Spice

🌿 Introduction

In coastal Kerala, Meen Mulakittathu isn’t just a curry β€” it’s a ritual of color and fire.
Fiery red from chili, tangy from tamarind, and fragrant with coconut oil,
this kingfish curry balances heat and depth beautifully.

Medium-spicy, home-style, and deeply aromatic, this version is perfect for pairing
with lace-like appams, hot rice, or even chapati.

β€œA bowl of ocean warmth β€” red, bold, and steeped in coastal memory.”

Kerala Red Fish Curry

(Meen Mulakittathu)

Photo by Stirred By Spice

πŸ“ Ingredients

For the Curry Base

  • 500–600 g kingfish (surmai / nei meen), cleaned & sliced

  • 2 medium onions, finely sliced

  • 2 tomatoes, chopped

  • 1 tbsp ginger-garlic paste

  • 2 tbsp Kerala red chili powder (mix: 1 tbsp regular + 1 tbsp Kashmiri for color)

  • 1 tsp turmeric

  • 1 tbsp coriander powder

  • 1 small lemon-sized tamarind ball soaked in Β½ cup warm water

  • Salt to taste

Tempering

  • 2 tbsp coconut oil

  • Β½ tsp mustard seeds

  • 1 sprig curry leaves

  • 1–2 dried red chilies

🍽️ Instructions

  • Prepare Tamarind Extract – Soak tamarind in warm water and squeeze out a thick extract.

  • SautΓ© Aromatics – Heat coconut oil; add onions. Cook until soft. Add ginger-garlic paste and sautΓ© until fragrant.

  • Build the Spice Base – Add chili powder, coriander powder, and turmeric. SautΓ© lightly until the spices bloom.

  • Add Tomatoes – Cook until tomatoes soften and the mixture releases oil.

  • Pour Tamarind & Water – Add tamarind extract + 1–1Β½ cups water. Bring to a simmer.

  • Add Kingfish – Gently place fish pieces into the curry. Simmer 10–12 minutes without stirring too much.

  • Finish with Tempering – In a small pan, heat coconut oil; add mustard seeds, curry leaves & red chilies. Pour over curry.

  • Rest Before Serving – Let the curry sit 10 minutes so flavors deepen.

🍷 Optional Serving Notes

Serve with lace appams, Kerala matta rice, or neer dosa. For a full feast, add coconut-cucumber pachadi,

papad, and a wedge of lime. Ginger-lime sherbet pairs beautifully with this curry.

πŸ’¬ Soulful Note

The fragrance of coconut oil meeting curry leaves is the heartbeat of this dish β€”

a moment that instantly evokes backwater kitchens and monsoon evenings.

πŸ“š Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Let the curry rest 15 minutes before serving β€” it tastes richer.

  • Avoid over-stirring once fish is added β€” it breaks easily.

  • Kashmiri chili powder gives color without too much heat.

  • Swap kingfish with pomfret, snapper, or seer fish.

  • Traditionally cooked in a manchatti (clay pot) for depth.

πŸ“Š Nutrition (Per Serving β€” Approx.)

  • Calories 260

  • Protein 28g

  • Carbs 6g

  • Fat 14g

  • Fiber 1g

πŸƒπŸŒΆπŸƒ The Bottom Line

A fiery-red Kerala classic β€” bold, bright, tangy, and deeply coastal.

This kingfish curry brings warmth to the table with every spoonful.

🧑 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty β€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

πŸ’¬ I’d Love to Hear From You!

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Share your thoughts using the form below β€” I read every message.

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