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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 


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


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.

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


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



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

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

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

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


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