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.

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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

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

Ingredients

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

Instructions

  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

Prawns Masala/ Chemmeen Mulakittathu

This is comfort food to me, well!!!

People, being grown up in the coastal regions are big fish eaters. Seafood, whether it is prawns or fish or squid, has always been special to me,  because it was made very often during my younger days at home.

Chemmeen/Prawns is regular in my kitchen but for the past few days I have been cutting the corners of all my prawn recipes. Not that I I would not venture hour-long cutting and chopping, but my hero is allergic to seafoods 😦  I do a fair share of cooking nowadays. Some days are like that…

This is what I made today, that brought the broadest smiles, not just on me, but on him. “Prawns Masala/ Chemmeen Mulakittathu” with the authentic kerala flavours oozing through. Although the list of ingredients and process may seem a bit overwhelming, when you actually go into making it, you will realize that it actually is the simplest one ever! This recipe can be made with equal success in fish too.temp 23


Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 25 mins
Serves : 3 to 4

Masala Paste:

  • 1 cup Coconut, dessicated/grated
  • 1 medium Onion, roughly chopped
  • 1 sprig Curry leaves
  • 4 Red chillies
  • 3 tablespoon Coriander seeds/ dhaniya
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Oil

Gravy:

  • 500 grams Prawns, deveined
  • 1 medium Tomato, chopped
  • 1 Brinjal, chopped
  • Tamarind, Goose-berry sized or to taste
  • 3 tablespoon Coconut Oil
  • Salt

Here we go….!!!!

  1. Clean and devein the prawns. Soak the tamarind in 1/4 cup warm water for 15 minutes and extract its juice.

  2. Heat oil in a pan at medium heat. Fry dried red chillies, coriander seeds, curry leaves and onion. Add in grated coconut and fry till light brown. Switch off the flame.
  3. Let it cool. Add in a pinch of turmeric powder. Transfer into a blender and pulse, adding water bit by bit, to get a very fine paste.

    temp 19
    Add in a pinch of turmeric powder.  Transfer to a blender and grind to a fine paste.
  4. Cook the tomatoes and brinjal in a claypot/meenchatti adding salt and little water. Cover and cook until tomato gets mashed up.

    temp 13
    Cook the tomatoes and brinjal with little salt and water.
  5. Add the ground roasted coconut masala and tamarind extract. Mix well.
  6. Simmer till the gravy thickens on a low flame. Season with salt.

    temp 14
    Simmer till the gravy thickens
  7. Add in the prawns. Do not stir any more, rotate the pan to mix the prawns and the masala well. Simmer for 3-5 minutes. (Check in between, the prawns gets done quickly)

    temp 17
    Add in prawns gently.
  8. Switch off.
  9. Set aside for 15 minutes. Serve with rice or tapioca.temp 22

Special Note:

  • The prawns gets done quickly (within 3 minutes), so check in-between, else you will end up in rubbery prawns.
  • I have used Jumbo/King Prawns, you can use regular prawns too.
  • Pour a tbsp of coconut oil over the curry before serving.