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
Many More..
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
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.
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| take all your ingredients |
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| you need shallots, garlic, ginger and green chilli |
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| chop them..you need some curry leaves as well |
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| you need some fish which is cleaned and washed |
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| I used tamarind paste..Traditionally kokum is used |
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| i added some water and set that aside |
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| heat coconut oil in a earthernware pot |
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| add mustard and fenugreek seeds |
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| once it sizzled, add in ginger, garlic, onions, curry leaves and chilli |
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| add little turmeric powder |
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| saute them |
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| cook till it gets light brown |
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| like this… |
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| now lower the flame and add in kashmiri chilli powder |
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| add some pepper powder |
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| mix them well |
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| now roast this on a low heat till the spices turns nice and dark |
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| keep sauteing them |
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| now the mix has darkened |
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| now you can see the masala has darkened |
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| now it is done..this is the main step |
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| now add in tamarind |
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| add in additional water |
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| season with salt |
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| bring it to a boil |
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| add in fish |
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| mix well |
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| cover partially and simmer for 8 to 10 mins |
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| now it is done |
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| take it off the heat and add in a big pinch pepper powder |
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| and a big pinch of fenugreek seed powder |
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| YUM |
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| drizzle in a tsp of coconut oil finally..now let the curry sit for an hour or so.. |
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| this is how the curry looks after few hours |
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| Serve |
it was too watery..how to make it thick?
@Anonymousu have to cook it longer for making it thick and the kashmiri chilli powder will make it thick
Yes…it was watery..I added coconut milk it tasted good
It was soo good….thanks
It was soo good….thanks
It was soo good….thanks
What's the meaning of take it off the heat. Whether to switch off the flame
'Meen Vevichathu is what it is called in kottayam'.. its meen vattichathu.. not vevichathu… and in kottayam we dont use pepper powder and green chilly in fish curry.. may be some may like this flavour but in traditional way these two are not used.. Thanks
I just made this curry today. And it was reallllly good.. My family enjoyed it a lot with kappa. Thank you 🙂
Today I made this curry n it's just awesome …just a wowwww…..n it is actually so so so easy… Can't believe …its yummy 😋
Tamarind in fish curry is palakkad style. Only gamboge / kudampuli we add. Taste better next day 😋😋😋😋
What is vendayam podi? Thanks
it is fenugreek seeds powder
If using Kodampuli how to use it and what is the method..I’m new with this Puli so Plz clarify..
just soak in hot water and use
Hello, Can you tell me which fish did you use for this curry?
Not kottayam fish curry. Wrong recipe..
Very good Recipe! Tried it and everyone loved the fish curry. I used the sardines in the tin but came out so tasty. Thanks!
What a lovely color! Love the addition of fenugreek seed powder. Thanks for sharing!
I made it today.. it’s absolutely delicious Sarthi.. cannot tell you how much I enjoyed with hot hot rice. Perfect for a rainy gloomy day here in Pune.