Indian Main Course Recipes · Kerala Cuisine · Non-Vegetarian Recipe · Seafood Recipes

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


  • 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


  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

Kerala Cuisine · Non-Vegetarian Recipe · Seafood Recipes

Kanava Kuzhambu/ Squid in a Roasted Coconut Sauce/ Nadan Koonthal Curry

Tender pieces of squid with a spicy coconut sauce makes it an enduringly popular dish. 

This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based curry is more of a comfort dish to all Malayalis and Nagercoilians ofcourse.

Squid is quite easily available here in Japan and I cook it quite often at my place. 

Coming to the recipe, it’s easy, too, as the squid curry is all prepared, so the whole thing takes no longer than 30 minutes from start to finish. You can substitute few ingredients like Coconut oil with any other vegetable oil and Shallot with Onion, but the former is more of a tastier one to me.

Pairing with steamed rice, Squid Curry is something which works perfectly on a lethargic weekend afternoons.

Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 25 mins

Serves: 3


For the Squid

  • 250 gm, Squid
  • 2, Green Chillies, chopped
  • 1 tsp Turmeric Powder
  • 1 inch, Ginger, crushed
  • Salt

For the Paste

  • 1 cup, Coconut, (grated)
  • 1 tsp Fenugreek seeds
  • 1 Cardamom
  • 1 inch Cinnamon
  • 2 Cloves5 Shallots/ chinna vengayam/ Pearl Onions
  • 1 tbsp Redchilli powder
  • 2 tbsp Coriander powder
  • 1/2 tbsp Pepper powder

For Tempering

  • Coconut Oil
  • Mustard seeds
  • Fenugreek seeds
  • Redchillies
  • Curry leaves


  1. Pull out the little tentacles, cut the body section into ½ inch (1 cm) rings and wash them under cold running water.
  2. In a solid frying pan, add the grated coconut, shallots, fenugreek seeds, cardamom, cloves and cinnamon, shaking the pan now and then, until they darken slightly and become aromatic.
  3. Add in the chilli powder, coriander powder and pepper powder, toss and allow it to cool. And grind to a smooth paste.
  4. In a pan, add the squid along with chillies, crushed ginger, turmeric powder, salt and little water, cooking very slowly as it comes up to heat. It will only take about 2-3 minutes to cook.
  5. When it is really hot and bubbling, add the ground masala and boil until the raw smell fades out.
  6. Next, heat the oil in a pan, add mustard seeds, fenugreek, curryleaves and redchillies. Give a quick stir.
  7. Then add the seasoning to the curry, serve it straight away.
  8. This is particularly good when served with rice and fish fry.

Special Note:

  • Coconut oil can be replaced with any other vegetable oil.
  • Adding cinnamon in excess gives a strong taste. So add accordingly.
  • Instead of dry roasting the ingredients, it can be also be roasted in a tbsp of coconut oil for a richer curry.

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

Indian Main Course Recipes · Kerala Cuisine · Non-Vegetarian Recipe · Rice recipes

Fish Dum Biriyani/ Malabar Fish Biriyani

Northern Kerala, the malabar region has many wonderful cuisines. One such authentic dish is Biriyani.

Biriyani is always there to make us happy. Be it a lazy weekend or family get-together or any functions, it never fails to impress us. So for all the Biriyani lovers here, Come let me introduce you to the Malabar Fish Dum Biriyani.

Ghee rice and fish masala are arranged in layers and blending is done by the dum process. The fish is marinated and shallow fried before adding to the biriyani masala.

As you know biriyani is made with long grained Basmati rice, but here in this Malabar region, it is made with a short grain “kaima rice”. Now those of you, who do not have access to kaima rice, can very well try it with Basmati rice as I had done today 😜.

Ghee plays a prominent part in Malabar cuisine. If you are health conscious, you can use half ghee and half refined oil or even omit ghee and drizzle a bit of ghee finally while layering the dum too. The choice is yours.

In this Malabar recipe, I have used Seer Fish. You can use Pomfret or any fish of your choice. This is a very simple Biriyani and can be made with Chicken too. But I prefer- fish.

Devour the classic Malabar Dum Biriyani with the detailed instructions below.. (This is a fairly big post, so pls excuse).

How to make Malabar Dum Biriyani….

Author: Nathiya Adiseshan

Cooking Time: 45 mins

Preparation Time: 20 mins

Serves: 3 people


  • 1/2 kg Seer Fish
  • 1 1/2 cup, Kaima Rice (or any rice of your choice)
  • Cardamom, Cloves, Bay leaves
  • Saffron
  • Cashewnuts, Raisins

For marination:

  • 1 tsp Turmeric powder
  • 1 tbsp Kashmiri Chilli Powder
  • Salt
  • Lime juice (optional)

For the gravy:

  • 2 Onions, medium sized, thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 Green Chillies, thinly slit
  • 1 Tomato, chopped
  • 2 tbsp Curd
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Coriander Powder
  • 1/2 tbsp Chilli Powder
  • 1 tsp Fennel Powder
  • Coriander leaves, chopped
  • Mint leaves, chopped
  • Salt
  • 5 tbsp Ghee
  • Oil

Here we go….


  1. Wash rice and soak in water for 20 minutes, drain out in a strainer and keep aside.
  2. Marinate fish with the ingredients listed above and rest it for about 30 minutes.
  3. Heat 2 tbsp ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, add thinly sliced onions and a pinch of sugar and fry till they are caramelised and brown.
  4. Soak saffron in a 1 1/2 tbsp of warm milk.

For Rice:

  1. In a pressure cooker, pour 3 tbsp of ghee. Add cinnamon, cloves, cardamom, star anise and bay leaves. Fry for a minute. Now add thinly sliced onions and saute until onion turns golden brown.
  2. Now add in soaked Basmati/ Kaima rice and saute for few minutes.
  3. Add 2 1/4 cups of boiling water (ratio is 1 cup rice= 1 and 1/2 cup water), salt and 1 tsp lemon juice. Combine well and pressure cook for two whistles. (If cooking in a kadai, cook in a medium low flame until water is fully absorbed).

For Masala:

  1. Heat a pan with 1 tbsp ghee and 2 tbsp of oil, shallow fry the marinated fish pieces. Transfer it to a plate.
  2. To the same pan, saute onion until it is slightly golden.
  3. Add ginger garlic paste and green chillies, saute until the raw smell goes away.
  4. Now add tomatoes and saute till it turns slightly mushy.
  5. Add in turmeric powder, coriander powder, fennel powder, salt and curd.
  6. Cover with a lid and cook over medium heat for few minutes. When oil starts oozing out, add the fried fish and cook for 2 minutes and switch off the flame.

For Dum process:

  1. In a heavy bottomed pan, Spread the fish layer. To the top of it, add the rice, fried onions, nuts, rasins, coriander, mint leaves, and sprinkle saffron soaked milk.
  2. Layer it with the remaining fish masala and rice with the garnishings on top.
  3. Close it with a tight lid, so that steam does not escape. (Cover it with chapathi dough or aluminium foil).
  4. Keep a dosa tawa on a low flame. And place the pan above it for 7-10 minutes for the flavours to develop. Switch off the flame and rest it for 5 minutes.
  5. Mix gently and fluff it with fork.
  6. Serve hot biriyani accompanied by Cucumber raita, papadam & pickle.


  • Adding a pinch of garam masala between the rice layers enhances the flavour (optional).
  • If you have thick slices of fish, shallow fry it and dum it between the rice layers. If you feel so, slices are thin and may break easily, just top it above the rice and layer it with garnishings and go for dum process.
  • I’ve used Kashmiri and Chilli powders, if you use chilli powder alone, adjust spice accordingly.
  • You can either seal the lid with chapathi dough or wrap it with aluminium foil and place a shallow plate with heavy weight above it.
Indian Main Course Recipes

Kanyakumari Style Varutharacha Fish Curry

Varutharacha Fish Curry
Varutharacha Fish Curry – “Ribbon fish cooked in coconut paste which gives the curry a wonderful flavor so that the spiceness is balanced out”

When the love for food is simple and simple is good..

As kanyakumari lies on the coastal borders of India, seafood have always been predominant source for the ardent food lovers. Fish curry recipes are very common and is usually made from a variety of fish like Seer fish, Ribbon fish, Tuna, Sardines, Pomfret and many other as well to create wonderful delicacies.

Today’s recipe, Varutharacha fish curry is my Mom’s signature recipe.. Amma makes this more often, may be like, atleast once in a week.. But the taste varies each time with the fish she makes it… Varutharacha fish curry is a tamarind based curry simmered with coconut/shallots paste. The addition of coconut and shallots gives a nice aroma and light sense to it. The curry is so simple to make as it is made in one pot. Today, I have used Ribbon Fish (Belt fish / hair tail, also called as vaalai meen/ வாளை மீன்) for the curry.

This goes perfectly with steamed rice accompanied with thoran and kerala aviyal to make the meal more special.

Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 2 to 3


  • 2 Ribbon Fish (வாளை மீன்), cleaned and cut
  • 1 cup Tamarind Extract
  • 2 sprig Curry leaves
  • 1 teaspoon Fenugreek seeds (Vendhayam/Methi)
  • 1 teaspoon Mustard seeds (Kadugu)
  • 2 Shallots, finely chopped
  • Salt, to taste
  • Oil

To grind

  • 1 cup Coconut, grated
  • 3 Shallots, peeled
  • 1 sprig Curry leaves
  • 2 garlic pods
  • 1 teaspoon Cumin seeds (Jeeragam)
  • 1 teapoon Black pepper (Nalla mizhagu, kuru mizhagu)
  • 2 tablespoon RedChilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder

How to make Fish Curry Recipe

  1. To begin making the Varutharacha fish curry recipe, wash the fish and season it with salt and turmeric powder and keep aside for 15 minutes.
  2. Meanwhile, in a heavy bottomed pan (preferably manchatti), heat two tablespoons of oil on medium flame. Add cumin seeds and let it crackle.
  3. Add in grated coconut, shallots, garlic, curry leaves, black pepper and saute until the coconut turns golden brown.
  4. Add in turmeric powder, red chilli powder and coriander powder and mix well.
  5. Allow it to cool. Grind it to a smooth paste.
  6. In the same pan, add in tamarind extract, ground coconut paste and a sprig of curry leaves and bring it to boil.
  7. Place the marinated fish pieces gently on the curry.
  8. Add appropriate amount of salt and give the curry a good stir.
  9. Cover the pan with lid leaving some gap on the sides to avoid the gravy spilling all over.
  10. Cook till oil floats on top.
  11. In a tadka pan, heat oil and crackle the mustard seeds, curry leaves and shallots. Pour this over the curry.
  12. Switch off the flame.
  13. Serve the Kanyakumari Style Varutharacha fish curry along with steamed rice, kerala aviyal and thoran to enjoy your sunday lunch with comfort food.

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Special note:

  • Coconut oil, Curry leaves and shallots are the key ingredients for the rustic flavour of the dish.
  • Allow the curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
  • This curry tastes best with Tuna, Sardines too. Give a try.