The Kannur special fish curry is quite famous for its perfect balance of spicy and sour flavours. Locally sourced tamarind is used in this dish for better flavour. This dish is easy to prepare and tastes spectacular with rice. Check out the simple recipe of Kannur special meen mulakittathu.

Ingredients
300 gm mackerel
½ tsp turmeric powder
1 tsp chilli powder
1 tsp salt
Gooseberry sized ball of tamarind
1 big tomato
1 tbsp ginger (crushed)
3 shallots
5 cloves garlic
2 green chillies
1 tsp Kashmiri chilli powder
¼ tsp turmeric powder
1 tsp salt
2 tbsp coconut oil
Curry leaves as required

Preparation
Clean the fish pieces and marinate it with ½ tsp turmeric powder, 1 tsp chilli powder and 1 tsp salt
Keep it aside for at least 15-20 minutes
Soak the tamarind ball in some water
In an earthen vessel, mix the chopped tomato, crushed ginger, shallots, garlic, green chillies, Kashmiri chilli powder, turmeric powder and salt, using your fingers
Add the tamarind water into it. Squeeze the tamarind in more water for 2-3 times and add it into the masala mix. 
Into it add the marinated fish pieces
Boil this for at least 10-15 minutes
Now add the curry leaves and continue cooking with the lid on
Rotate the earthen vessel occasionally to mix everything together. Do not stir the curry using a spoon as the fish pieces may break apart
Turn off the flame after the curry has thickened up to your preference
Pour two table spoons coconut oil and add handful of curry leaves into the dish
Close the lid and keep it aside
Serve the fish curry after 15 minutes.

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