Ney Meen Mulagitathu

NEY MEEN MULAGITATHU OR MALABAR STYLE SEER FISH CURRY 

Kerala being a coastal state,sea food is part of our tradition. I present here the malabar variety of fish curry.
Fish are a lean, healthy source of protein and the oily kinds such as salmon, tuna, sardines etc. are rich in heart and brain healthy omega-3 fats. Seer Fish that we use here has as average calorie, low carbohydrate, average fat and high protein content. Thus making it a protein rich food. Now lets see how to make this Malabar Style Ney Meen Mulagitathu.

Ingredients :

For Curry :

1	Seer Fish	1/2 Kg
2	Coconut Oil	3 Tablespoon
3	Mustard	1 teaspoon
4	Fenugreek (Uluva)	1/4 teaspoon
5	Small onion	15-20 Nos
6	Garlic	5 Nos
7	Ginger	1 inch piece
8	Green Chilly	1 Nos
9	Curry Leaves	1 Spring
10	Ginger-Garlic Paste	1 tablespoon
11	Tamarind Juice	1/4 cup
12	Salt	as reqd

For Marination :

1	Chilly Powder	1 teaspoon
2	Turmeric Powder	1/4 teaspoon
3	Salt	1 teaspoon

For Masala :

1	Kashmiri Chilly Powder	1 tablespoon
2	Coriander Powder	1/2 tablespoon
3	Turmeric Powder	1/4 teaspoon
4	Pepper Powder	1/4 tablespoon
5	Coconut Oil	1 tablespoon

For Garnishing :

1

Curry Leaves

1 Spring

Preparation :

• Marinate the Fish with the ingredients for marination and keep it aside for half an hour.
• Mix all the ingredients for masala in a bowl and make a smooth paste adding very little water.
• Finely Chop small onion, garlic and ginger and Slit green chilly and keep it aside.
• Take the tamarind extract from the tamarind and keep it aside.

Cooking Method :

• Heat a pan. (Usually Fish curry is made in Earthern ware Mud Pot.If that is not available you can cook it a normal pan or kadai).
• Pour the coconut oil and heat it.
• Splutter mustard seeds.
• When mustard starts to splutter add the fenugreek seeds.
• When fenugreek seeds starts to become dark, add the chopped small onion, garlic, ginger, curry leaves and slit green chilly and saute well.
• When small onion starts to change colour, add the ginger garlic paste and saute well.
• When the raw smell is gone add the masala paste and mix well. 
• Saute this for one minute, till oil starts to separate out.
• Add the tamarind juice and a little water and mix well.
• Add a little salt. (Since we have added salt for marination of fish, take care while adding salt now).
• Bring this to a boil.
• When it starts to boil add the marinated fish, simmer, cover and cook for 5-10 minutes.
• When the gravy starts to thicken , put off the stove and add the curry leaves for garnishing and cover and keep it till serving time.
• Take the curry into a serving dish.

Spicy Ney Meen Mulagitathu is ready to be served. This would taste great with hot steamed rice, Chappathi or Kappa.

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Hope you all enjoyed this recipie of Seer Fish Curry. Meet you all again with another nice recipe. Till then bye from Veena.