Flaked Fish - Meen Ularthiyathu

Ularthiyathu - means cooked slowly and then dry roasted - that is a very long title for a recipe so I have just stuck with Flaked.  I have tried to incorporate a lot of home cooking for my children with stories so that they remember the people who made these dishes and the memories we shared.  My father and mother in law retired in their hometown of Nagercoil.  One of my fond memories is of my mother in law cooking this fish and my father in law patiently taking the bones off the fish - in preparation.  He used to do a thorough job and though prep took some time, the actual cooking is very quick.  This post is dedicated to my in laws - Edith and Rajanayagam Daniel.

Ingredients:

Step 1: 

500 grams of firm white fish (I have used Barramundi)
1/2 cup water
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon salt
1 tablespoon ginger garlic paste
1 sprig curry leaves
2 or 3 slit green chillies

In a saucepan, add all the ingredients for step 1 and cook for about 15 minutes.

After 15 minutes, take the fish cutlets out and let the water reduce to about 1/4 cup.  Reserve the water.

Step 2:

Ingredients: 

Fish cutlets from step 1 - remove bones and break down the fish to flakes.

1 large onion, chopped
2 large tomatoes, chopped
2-3 cloves of garlic, chopped
3-4 green chillies, chopped (use less if you do not like it to be too hot)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
2 tablespoons dessicated coconut
1 sprig curry leaves
2 tablespoons coconut oil (or any vegetable oil)
1/2 teaspoon mustard seeds
salt and pepper to taste
1/2 tablespoon extra coconut oil for finishing
extra sprig curry leaves for finishing
juice of half a lemon or lime

Method:

In a large saucepan, add coconut oil and mustard seeds. When the seeds crackle, add the onions and garlic. Saute for a few minutes till the onions change colour.  Add tomatoes and green chillies continue to saute.

 Next add turmeric powder, chilli powder, cumin powder, desiccated coconut and mix well.  

Add the reserved juices from step 1 - and mix well.  

Lastly add the fish and reduce the flame - and continue to saute till you get flaky, almost dry roasted fish. 

Finish off by  drizzling the remaining coconut oil, salt, pepper, extra curry leaves and a squeeze of lemon juice.

That is the smell of Kerala just there - coconut oil, curry leaves, black pepper - who is hungry?

Note: This dish makes an excellent filling for wraps, sandwiches, and chappaties.  Left overs can be made into rissoles the next day by adding a boiled and mashed potato and an egg to the fish mix and rolling into ball shapes, crumbing it and deep frying.