Last Updated on September 9, 2017
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.
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
Malabar Fish Curry
Mackerel Fish Curry
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Fish - 500 grams
Coconut Oil - 4 tblspn + 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Vendayam / Methi - ¼ tsp
Shallots / Sambar Onion - 20 peeled and sliced thinly
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|
|cook till it gets light brown|
|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|
|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|