AuthorChef Soju PhilipKochi-style fish curry is a traditional delicacy made with brackish water fish such as mullet, locally known as Thirutha meen, or any other widely available variety. The fish is gently simmered with shallots, garlic, chilies, and aromatic spices, then finished with thick coconut milk or a creamy coconut paste, creating a rich and flavorful dish. Given Kochi's unique geography—surrounded by lakes, backwaters, rivers, and the ocean—seafood plays an essential role in local cuisine, making this curry a staple on every lunch table.
Thirutha fish, or mullet, has recently gained wide acceptance and fame, particularly in Kerala's political circles. It was rumored to be a secret gift that a political leader would present to his seniors to gain favor and positions. Thirutha, also known as Kanambu in my region, is a soft, flaky, and flavorful fish, making it an excellent choice for gravy-based dishes like curry and pollichathu. It can also be enjoyed fried. I fondly remember my father occasionally bringing it home from the local market, and the curry made with it was always a delicious treat.
Lets enjoy the local treat with once celebrated Mullet fish.
Clean the fish, wash well and cut int into medium pieces.
Peel and slice the shallots, peel the ginger and cut into juliennes, peel the garlic and slice. slit the green chilli.
wash and chop the tomatoes.
Wash and soak the Malabar tamarind in half cup water.
Heat coconut oil, splutter the curry leaves and add ginger and garlic, fry well.
Add sliced shallots and saute till it become golden color.
add slitted green chillies and chopped tomatoes. fry well till the tomatoes are mashed well
Add turmeric, chilli powder, methi powder and coriander powder, stir fry well till the raw flavor dis appears.
Add 2 cups of water and simmer.
Add the tamarind and salt to taste
Place the fish pieces in the gravy and simmer in slow flame .
Add the coconut paste and simmer further till the fish has cooked and gravy is thick.
Check the salt and remove from the fire.
For tempering- heat coconut oil, splutter the mustard, methi seeds,curry leaves and add sliced shallots and fry well. add the turmeric and chilly powder, have a quick fry and remove from the fire. Pour over the curry and keep closed the pot with a lid.
Serve hot with steamed rice and sides.
Ingredients
Directions
Clean the fish, wash well and cut int into medium pieces.
Peel and slice the shallots, peel the ginger and cut into juliennes, peel the garlic and slice. slit the green chilli.
wash and chop the tomatoes.
Wash and soak the Malabar tamarind in half cup water.
Heat coconut oil, splutter the curry leaves and add ginger and garlic, fry well.
Add sliced shallots and saute till it become golden color.
add slitted green chillies and chopped tomatoes. fry well till the tomatoes are mashed well
Add turmeric, chilli powder, methi powder and coriander powder, stir fry well till the raw flavor dis appears.
Add 2 cups of water and simmer.
Add the tamarind and salt to taste
Place the fish pieces in the gravy and simmer in slow flame .
Add the coconut paste and simmer further till the fish has cooked and gravy is thick.
Check the salt and remove from the fire.
For tempering- heat coconut oil, splutter the mustard, methi seeds,curry leaves and add sliced shallots and fry well. add the turmeric and chilly powder, have a quick fry and remove from the fire. Pour over the curry and keep closed the pot with a lid.
Serve hot with steamed rice and sides.
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