Mulakum Ulliyum Chathachitta Meen Curry- Kerala Coastal Area Style Fish Curry

Fish curry with crushed dry red chilies and shallots is one of the excellent seafood culinary highlight which is an ideal dish to treat family and friends. The freshness of the ingredients and the subtle and blended coconut oil and tamarind does strike a chord in your taste buds. Mulakum ulliyum chathachitta meen curry is an authentic dish and is prepared at most of the coastal areas as fish is indispensable in these coastal regions. There are hundreds of varieties of making the fish curry. But this curry gives an exceptional special pungent, tangy and spicy taste to the fish. It is simple but the flavors are fabulous. The detailed recipe with step by step cooking pictures follows.


Those of you who tried cooking the fish and never had come out well will find this recipe really useful. It goes extremely well with rice, kappa puzhukku, dosa etc. Do try this fantastic recipe and post your valuable feed back in comment section below and don’t forget to rate my recipe. It is well known that researchers worldwide have discovered that eating fish regularly may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Each ingredients that constitutes the finger licking delicacy gives immense medicinal benefit to the human body. The coastal area serves the right place for hooking seafood and mainly fishes that comes to the native in its most original form.


Tips- You can substitute regular red chilies with kashmiri red chilies for a less spicy fish curry and good fiery red color. If you are using regular red chilies try to remove seeds of the chilies to control the hot. I have used regular 30 red chilies, so that I have removed the seeds of 23 chilies before crushing and remaining red chilies with seed. Don not make this curry too watering, the gravy should be semi thick in consistency. Shallots is must for this recipe.


How to Make Mulakum Ulliyum Chathachitta Meen Curry- Kerala Coastal Area Style Fish Curry

Soak dry red chilies in warm water for 20 minutes before crushing. I have used seed removed dry red chilies.( Read the tips above before making this curry)


Make a coarse paste of red chilies and set aside for later use.

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Make a coarse paste of shallots and set aside.

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Take a clay pot, add coarsely ground red chili paste, coarsely grounded shallots and curry leaves.


Pour tamarind juice, required water and salt.


Combine well and allow it to boil for 5- 7 minutes.


Keep the flame in low and add the fish pieces, close the pot with a lid and cook for 10-12 minutes. Finally drizzle coconut oil on top and off the flame.


Allow the fish curry to rest for 30- 45 minutes before using. Serve along with rice and kappa puzhukku.


Enjoy!! Happy cooking and stay healthy.


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