Matthi Mulagittathu is a routine lunch menu in most of the kerala household but ofcourse there are number of different version of this. Although I am was not a great fan of kodumpuli/kokum but at some point of time I gradually started liking the taste of kokum specially in Varutharacha fish curry which I will be sharing soon on my blog.
I would like to share that I came second in a breakfast contest conducted by Vanitha which was a thrilling experience for me. I shall share the recipe of it with more clicks of it.Do try out my version of matthi mulagittathu which will surely be loved for meals.
Matthi mulagittathu is a simple , easy to prepare fish curry that you can opt to make when have shortest of the time to prepare a meal.
Recipe for matthi mulagittathu
- Sardine/ mathi ( cleaned and washed) – ½ kg
- Chilli powder – 2 heaped tbsp
- Red pearl onion – 10 no.s
- Garlic cloves – 3-4
- Kokum / Kodompuli – 1 big piece
- Black pepper powder – ¼ tsp
- Tomato – 1 no. (large)
- Curry Leaves – 3-4 sprigs
- Salt – As per taste
- Fenugreek powder- A good pinch
Method of Preparation
Grind Chilli powder, Red pearl onion, Garlic cloves, Kokum / Kodompuli, Black pepper powder and tomato to a fine paste.
Tranfer this paste to a manchatti /earthen pot and add little water so that it becomes a loose batter.
Put kodumpuli/kokum into this , place fish in the maslaa and let it cook until the fish is properly cooked and sour taste of kokum is infused. Keep checking the taste of the curry as sourness of kokum gets infused gradually and when you find the curry sour enough remove from heat and let it rest in the manchatti before you serve with rice.