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Meen Vevichathu Recipe – Kottayam Style Fish Curry Recipe – Spicy Fish Curry Recipe

In Kerala (the coastal South Indian state) varieties of fishes are extremely popular and consumed regularly in afternoon lunch. It has different variations depending on the region. 

Fresh fish cooked in an earthenware pot (Man chatty) with raw unseasoned spices along  Cambogia /Fish Tamarind /Kudampuli. This distinct tangy and spicy fish curry is a sea food lovers delight…

This recipe corresponds to the fish curry prepared around Kottayam (a city in the Indian state of Kerala). Serve it with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku. Leftovers are wonderful too! Do give a try and Enjoy!

Meen Vevichathu Recipe – Kottayam Style Fish Curry Recipe – Spicy Fish Curry Recipe
Preparation Time : 10 minutes
Cooking Time : 20-30 minutes
Serves : 4-6


Ingredients :

Any kind of Fish /Meen : 1 lbs /1/2 lb (I used King Fish, cut the fish to medium sized pieces)

Shallots /Small Red Onions : 6-8
Ginger  : 2 tbsp (finely minced)
Garlic : 15 cloves ( finely minced)

Cambogia /Fish Tamarind /Kudampuli : 3-4 or to taste

Water : 1 1/2 -2 cup or more, as needed
Coconut Oil : 2-3 tbsp
Mustard seeds : 1/4 tsp
Curry leaves : 2 sprig
Salt to taste

For Spice Powder Paste  :

Kashmir Chilly Powder /Paprika : 3 tsp 
Turmeric Powder : 1/4 tsp
Red Chilli Powder : 1 1/2 tbsp or according to your spice tolerance.
Fenugreek Powder : 1/4 tsp

How to make Meen Vevichathu  – Kottayam Style Fish Curry – Spicy Fish Curry  :

1. Soak the cambogia /fish tamarind (kudampuli) pieces in 1/2 cup warm water for 10 mins.
2. In blender, pluse and mince the shallots without adding water to coarse paste form. 
3. Make a paste of the all spice powders listed above 11/2 -2 tbsp of water and keep it aside.
4. Heat a pan (preferably in ‘Kalchatti’ an Earthen pot) and pour coconut oil (Note : It will enhance the authentic taste.) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.

5. Splutter the mustard seeds and 1 sprig of  curry leaves.

6. Add the minced shallot paste to the oil and saute till it turns translucent, until all water is evaporated.
7. Add the minced ginger garlic and saute until the raw smell is gone.
8. Reduce the fire to medium flame and add the spice powder paste; saute for a couple of minutes  until the oil starts leave the sides of the pan (Note : Take care not to burn it.)
9. Now add 11/2 cup of  water or as needed, salt and the cambogia /fish tamarind (kudampuli) pieces along with the water in which they were soaked. 
10. Bring it to a boil, adjust the salt and add the fish pieces. 
11. Swirl the pan/earthen pot in  such a way that everything is mixed well, so that the fish is immersed in the curry. (Note : Do not use a spoon to mix from this point, as it will break the fish pieces.)
12. Bring to a boil and cover and cook at medium-low flame for 15 mins or untill the fish is cooked. Swril the pan or meen chatti every 5 mins.
13. Adjust the gravy according to your consistency and sprinkle coconut oil ,the curry leaves to fish curry.
14. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.
15. Serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku and Enjoy!

Notes :

  • Another method of preparing this curry is layer a few sprigs of curry leaves at the bottom of the pan/Kalchatti’ an Earthen pot, followed by raw fish on top of that. Make the gravy separately and pour it over the fish and cover and cook for 15-20 mins and follow the rest of procedure mentioned above.
  • The curry tastes best the day after it is prepared ,and even better the following days. The curry can be left out in room temperature and every night slightly reheat it, obviously after the reheating every day, its taste more yummy!! It stay for 2 days.
  • Some people prefer a watery gravy and some thick gravy. If you perfer thick gravy then just add 2 tsp coriander powder while making spice powder paste.
Related Posts : 

Kerala Fish Curry 
Meen Manga Curry /Fish Mango Curry
Varutharacha Meen Muringakka Pacha Manga Curry /Fish with Raw Mango & Drumstick in Roasted Coconut
Fish Molee /Meen Molee /Kerala Style Fish Stew with Coconut Milk
Nadan Mathi Chaala Curry /Kerala Sardiness Curry
Meen Thengapal Curry /Fish Coconut Milk Curry
Meen Mulakittathu /Spicy Red Fish Curry


Clcik here for more Fish Recipes.

Happy Cooking!
Sangeetha

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Comments

  1. sangeetha says

    You're welcome Anu! So glad that that it lived up to your expectations! Thank you for trying and for letting me know.

    Cheers!
    Sangeetha

  3. sangeetha says

    You're welcome! Thank you so much for saying hello and for your kind words. Truly appreciated! Do revert to me with feedback if you try and I do hope you like it.

    Cheers!
    Sangeetha

  4. Samta says

    What an amazing looking curry – and those ingredients just make me drool.
    Will try this soon. Just gotta get my hands on some yummy looking fish 🙂
    Thanks for this amazing recipe.

    You have a wonderful blog – I will sure be coming here again and again.

  5. Anonymous says

    chati pudhiyadu ayadu kodavanam.adhinu chati il kanji vellam ozhichu onthu chudaki or thelapichu over night full vechu morning wash cheiyanam.same preparation repeat 3-4 days.after you cook small flame.

  22. Priya says

    Slurp,fingerlicking fish curry, super tempting, feel like having with a bowl of rice rite now,love that beautiful presentation..

  23. Anzz says

    That is a lovely color for the curry. am sure it will be as tasty as it looks. Wish I had some of that kappa now… kothiyavunu..:)

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