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MEEN VEVICHATHU/ Kottayam Style Fish Curry/ Meen Mulakittathu

Kottayam fish curry or Meen vevichathu can be prepared in many ways. Here you can try a traditional fish curry recipe which even the amateurs can cook at home easily.

This dish is also called as toddy shop fish curry.

It can be prepared with or without coconut. Usually, Kerala fish curry (meen curry) is traditionally prepared in earthenware pot for better taste.

A great combination with boiled tapioca rather than rice!!!!

So let’s get back to the recipe…

Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

Ingredients

  • 1/2 kg Fish (Seer fish, Tuna, Sardines, Mackerel)
  • 1 tbsp Ginger, crushed
  • 1 tbsp Garlic, crushed
  • 8 Shallots /chinna vengayam, sliced
  • 2 tbsp Redchilli powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • Mustard seeds
  • Fenugreek seeds
  • 3 tbsp coconut oil
  • 3 Gambooge (Cocum/Kudampuli)
  • salt as required
  • Curry leaves

Instructions

  1. Wash and soak the Gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5 minutes.
  2. Make a paste of coriander, redchilli and turmeric powder with little oil/water and keep aside.
  3. In an earthen clay pot or a pan heat coconut oil.
  4. When oil gets hot, add mustard and fenugreek seeds, saute it slightly and wait till it turns slightly dark.
  5. Add the chopped shallots and curry leaves, saute them till it gets slightly fried.
  6. Reduce the flame and add the masala paste.
  7. Fry it well until the raw smell goes out.Add enough salt.
  8. Add water in which cocum was soaked. Taste the mixture and add soaked cocum pieces as required. Keep it in low flame.
  9. Wait until it boils in low flame. Once it starts boiling add the fish pieces. Do not stir. Just swirl the pan so that the fish coats with the masala.
  10. Cover with a lid and bring it to boil in medium flame. Usually it takes around 10-15 minutes. Swirl the pan inbetween.
  11. Cook it till the gravy is consistent.
  12. Switch off and garnish with curry leaves. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

Special Note:

  • Don’t stir once fish is cooked.
  • Remember to spoon the kudampuli pieces out after few hours.
  • If it has to be kept for another day, don’t add coriander powder. It tends to spoil the dish.

If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

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Home Style Fish Curry/ South Indian Fish Curry/ Meen Kuzhambu

Having easy access to the southern coastline, fish makes a prominent feature in my hometown. You can savour a lip-smacking range of fish preparations with the available varieties that make mealtime an extremely satisfying affair.

An easy everyday fish curry with shallots and coconut.

The best part is many recipes here have Coconut as the key ingredient. It adds an excellent taste and flavor to the dishes. Traditionally it’s cooked in an earthen pot, where the fish is cooked in spicy gravy of shallots, tomatoes, and spices sautéed in coconut oil.

This flavorful Home Style Fish Curry has Indian inspired flavours and is quick enough for a satisfying meal. This delicately-flavored dish can be served with the white rice or even idli, dosas.

I have one more fish curry recipe, Kanyakumari Style Varutharacha Fish Curryhttps://hungry-stomach.com/ in my blog which is really tasty too.

Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

For the paste

  • 1 cup shallots, chopped
  • 1/4 cup Coconut, grated

For the curry

  • 500 grams Tuna (Kingfish or any variety)
  • 3 cloves Garlic, chopped
  • 1/2 inch Ginger, chopped
  • 5 shallots, thinly sliced
  • 1 medium Tomato (chopped or ground to a paste)
  • 3 tablespoon Chilli powder
  • 2 tablespoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 cup Aubergine/Brinjal, chopped
  • 1 Tamarind (marble sized Ball)
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fenugreek seeds
  • Handful Curry Leaves
  • Salt
  • Oil

 COOKING INSTRUCTIONS

  1. Cut fish into big chunks, marinate with a pinch of salt and keep aside.temp 13
  2. Slice shallots into thin wedges, then fry in 2 tablespoon oil until just turning golden. Add in grated coconut and fry for 2-3 more minutes.
    Add sliced shallots in oil
    Add in grated coconut and fry for 2-3 more minutes.
  3. Grind the ingredients till smooth with a tablespoon or two of water. Keep aside.
    temp 5
    Grind to a fine paste with water
  4. Heat oil in a large pan or kadai and add mustard seeds. Once the seeds start spluttering, add cumin seeds, fenugreek seeds and curry leaves.
    temp 7
    add mustard seeds, cumin seeds, fenugreek seeds and curry leaves and allow to splutter.
  5. Add chopped ginger and garlic and continue to cook for a further minute or until you can really smell them.
    temp 8
    Add chopped ginger and garlic
  6. Add chopped shallots and fry until they begins to brown very slightly.
    temp 9
    Add chopped shallots and fry until they begins to brown very slightly.
  7. Then add tomatoes and stir over the heat for further minute.
    temp 10
    add tomatoes and stir over the heat for further minute.
  8. Add in the ground paste and stir-fry for few minutes.
    temp 16
    Add in the ground paste and stir-fry for few minutes.
  9. Add 1 1/2 tablespoon of Coriander powder, 2 tablespoon of Chilli powder, 1/4  teaspoon of Turmeric powder and salt, mix well. Saute for 10 minutes on low flame.
    temp 11
    Add in spice powders
  10. Toss in aubergine/brinjal into the mixture, and give a stir so that the masala gets coated well. Fry for two minutes.
    temp 14
    Toss in aubergine/brinjal and stir so that the masala gets coated well.
  11. Pour in the tamarind paste and 1 1/2 cups of water.
    temp 12
    Pour in the tamarind paste and 1 1/2 cups of water.
  12. Taste and adjust the seasoning as necessary.
  13. Simmer and cook until oil begins to appear on top of the gravy.
  14. Once the curry is simmering, tuck the fish in here and there, and continue to cook until the fish is cooked and the curry has thickened a little.temp 15
  15. Turn off heat and allow it to rest for about an hour.
  16. Serve South Indian fish curry with plain boiled rice.temp 17.PNG

Special note:

  • Feel free to use seer fish, tilapia, or even prawns.
  • Aubergine/Brinjal can be replaced with drumstick, plantain too. You can even omit adding veggies.

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach