Jan 4, 2016

Kottayam Style Fish Curry Recipe - Kerala Fish Curry Recipe - Nadan Meen Curry Recipe


Meen Vevichathu is what it is called in kottayam. It is a spicy and delicious fish curry which is mainly tamarind based and taste so delicious. The main flavour for this comes from the unique sour ingredient called as kokum..I ran out of that so i used normal tamarind but still it tasted delicious.


This curry will taste so delicious when it is had the next day. So keep the leftovers and reheat it the next day and have it, it taste so delicious. This curry taste delicious with rice or tapioca..Check this and this for recipe of tapioca..


I had some leftover of this, i reheated it and served it with dosa for breakfast and hubby went crazy over it. It was so good..


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves: 4 

Ingredients:

Fish - 500 grams
Coconut Oil - 4 tblspn + 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Vendayam / Methi - 1/4 tsp
Shallots / Sambar Onion - 20 peeled and sliced thinly
Garlic - 5 cloves chopped finely
Ginger - 2 cm piece chopped finely
Green Chilli - 2 slit
Curry leaves a big handful
Kashmiri Chilli Powder - 4 tblspn
Black Pepper Powder - 1 tsp
Turmeric Powder / Manjal Podi - 1 tsp
Fenugreek Seed Powder / Vendayam Podi - a big pinch
Salt to taste
Kokum / Kodapuli - 3 piece or Tamarind Pulp - 2 tblspn
Water - 2 cups

Method:

Heat oil in a earthernware kadai. Add in mustard and fenugreek seeds and let them sizzle.

Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.

Now lower the flame and add in kashmiri chilli powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and colour will darken.

Now add in tamarind pulp and water. Add in salt and bring it to a boil.

Once it reaches a boil, add in fish and mix well. Add in some curry leaves

Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.

Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.

Finally drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavours to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.

Now serve this with boiled tapioca or rice.

Pictorial:
take all your ingredients


you need shallots, garlic, ginger and green chilli


chop them..you need some curry leaves as well


you need some fish which is cleaned and washed


I used tamarind paste..Traditionally kokum is used


i added some water and set that aside


heat coconut oil in a earthernware pot


add mustard and fenugreek seeds


once it sizzled, add in ginger, garlic, onions, curry leaves and chilli


add little turmeric powder


saute them


cook till it gets light brown


like this...


now lower the flame and add in kashmiri chilli powder


add some pepper powder


mix them well


now roast this on a low heat till the spices turns nice and dark


keep sauteing them


now the mix has darkened


now you can see the masala has darkened


now it is done..this is the main step


now add in tamarind


add in additional water


season with salt


bring it to a boil


add in fish


mix well


cover partially and simmer for 8 to 10 mins


now it is done


take it off the heat and add in a big pinch pepper powder


and a big pinch of fenugreek seed powder


YUM


drizzle in a tsp of coconut oil finally..now let the curry sit for an hour or so..


this is how the curry looks after few hours


Serve



7 comments:

  1. it was too watery..how to make it thick?

    ReplyDelete
  2. @Anonymousu have to cook it longer for making it thick and the kashmiri chilli powder will make it thick

    ReplyDelete
  3. Yes...it was watery..I added coconut milk it tasted good

    ReplyDelete
  4. What's the meaning of take it off the heat. Whether to switch off the flame

    ReplyDelete

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