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

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

Ingredients

  • 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….

Instructions

  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.

Note:

  • 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.

Orange Chicken/ Panda Express Orange Chicken Recipe

Do you love the ORANGE CHICKEN at Panda Express?

The sweet, sticky sauce, the crispy breading, the incredibly average, but still so satisfying, American-Chinese dining experience. Ugh… It’s so good!!

A flavourful reminiscent of the orange chicken in the comfort of your kitchen…

I’m happy to say the final version of this recipe is the best orange sauce I’ve ever tasted and it’s so easy! So give it a whirl, you’ll be the dinnertime hero.

Why do you wait for take-outs, when you can easily make it at home??


Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3

Ingredients

  • 250 grams chicken breasts (boneless)
  • 1 egg
  • 2 tablespoons Cornstarch
  • 1 teaspoon Salt
  • ½ teaspoon Pepper powder
  • 1 cup Orange Juice (Freshly Squeezed)
  • 1 teaspoon Orange Zest
  • 1 tablespoon Ginger, grated
  • ¼ cup Chicken Stock or Water
  • ¼ cup Brown Sugar
  • 3 tablespoons Soy Sauce
  • 1-2 teaspoons Cornstarch
  • 1 teaspoon Crushed Red Pepper
  • Oil, for frying

Instructions

1. Cut chicken breasts into bite sized pieces. In a mixing bowl, whisk together egg, salt, pepper and cornstarch. Submerge chicken breast pieces in mixture and set aside.

2. In a saucepan, stir together orange juice, orange zest, soy sauce, chicken stock, brown sugar, ginger, and red pepper flakes. Bring to a boil.

3. Pour Potato starch slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

4. Meanwhile, pour vegetable oil into a heavy bottom pot. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain it.

5. Toss fried chicken pieces together with sauce.

6. Serve immediately and garnish with spring onions.

Special Note:

  • Potato starch can be replaced with cornflour.
  • Adding orange zest in excess gives a bitter taste. So add accordingly.
  • Adding chicken broth to the sauce is optional.
  • Soy sauce has salt in it. If using low sodium soy sauce, add a pinch of salt if needed.
  • dissolve 1 tsp potato starch in 1/4 cup of water for the potato starch slurry.

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

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