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Kallu Shappu Meen Curry | Toddy Shop Fish Curry | Spicy Red Fish Curry


Kallu shappu style meen curry


Spicy Kerala style Toddy shop fish curry,usually served with tapioca.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 5 to 6
Recipe source: Shappukarikal
Ingredients:
  1. Fish,cut into medium sized pieces - 1/2 Kg
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. Ginger,crushed - 2" piece
  5. Garlic,crushed - 6 to 8 cloves
  6. Green chilies - 2( or to taste)
  7. Curry leaves - 2 sprigs
  8. Kashmiri chili powder- 2.5 to 3 tbsp( see notes)
  9. Coriander powder- 1 tsp
  10. Turmeric powder - 1/2 tsp
  11. Kudampuli /fish tamarind / kokum - 20 to 25 gms
  12. Asafoetida- 1/4 tsp
  13. Water- as required
  14. Coconut Oil - 1.5 tbsp
  15. Salt- to taste
Instructions:
  • Soak fish tamarind/kokum in water until required.Heat oil in a manchatti.Add mustard seeds and let it splutter.Next add fenugreek seeds and saute for few seconds.
  • Add ginger, garlic ,green chilies and curry leaves.Saute until raw smell leaves.Now reduce flame to low and add kashmiri chili powder,coriander powder and turmeric powder.
  • Add kudampuli/kokum and stir well.Saute for about a minute over low flame, until the masala turns deep maroon.
  • Add water and salt to taste.Mix well and bring it to a boil.Now add fish ,cover and cook until done and gravy turns thick.

  • Add asafoetida and 1 tsp coconut oil.Gently swirl the manchatti and switch off the stove.
  • .NOTES

    • If you are using regular chili powder reduce the quantity to 2 tbsp.

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