Meen Vevichathu Recipe
Fish (meen) curry is a very popular recipe in Kerala. Almost every region has its own style and recipe of preparing fish curry. In this recipe, I have focussed on the preparation of Kottayam style red fish curry. This is a tangy and spicy fish curry cooked with Kashmiri chilli powder (Kashmiri lal mirch) and other spices, well flavoured with cocum (kudampuli). Ideally, it should be cooked in an earthen pot, which adds its own special charm to the flavour of the curry. But if unavailable, a pan can also be used. I have used cocum in this recipe, but tamarind (imli) can be used too as a variation. Coriander powder (dhaniya) is used to obtain thick gravy. Turmeric powder (haldi) and chilli (lal mirch) provide the spice and colour to the dish. This is a very spicy curry, so the spices should be added and adjusted according to taste. Shallots/ small onions (pyaaz) should be added alongside ginger-garlic paste (adrakh-lahsan). These shallots should be sautéed until golden-brown, as it helps in increasing the flavour of curry. The fish to be used should be cleaned properly and gently dropped in the curry mixture. It should be kept in mind that the secret to making the perfect fish curry lies in finding the correct balance between the tanginess (puli) of cocum and salty flavour. Meen Vevichathu tastes even better the next day. It can be served with plain hot rice. This fish curry is sure to tickle the bones of sea-food lovers.
How to make Meen Vevichathu Recipe
|Ginger & garlic paste (adrakh-lahsan)||1½ table spoons|
|Mustard seeds (sarso)||1 tea spoon|
|Fenugreek (methi)||¼ tea spoon|
|Kashmiri chilli powder (Kashmiri lal mirch)||2 table spoons|
|Coriander powder (dhaniya)||2 table spoons|
|Turmeric powder (haldi)||½ tea spoon|
|Curry leaves||2 sprigs|
|Salt (namak)||To taste|
|Coconut oil||4-5 table spoons|
- 1. Soak cocum in little water for 10 minutes.
- 2. Mix the chilli, coriander & turmeric powder together with coconut oil & make a paste.
- 3. Heat oil in a pan (better if using earthen ware) or a pan & splutter mustard & fenugreek seeds.
- 4. Add crushed ginger garlic paste & stir for 3-4 minutes.
- 5. Add small onion & curry leaves & sauté till it becomes soft.
- 6. Add the prepared paste and salt & cook till oil separates.
- 7. Add cocum along with the water & fish pieces and mix well with soft hands.
- 8. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
- 9. Serve with rice.