Kottayam fish curry with step by step pictures. Kerala fish curry recipe is a spicy dish which taste delicious with some hot rice or boiled tapioca.
Kerala Fish 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.
Similar Recipes,
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
How to Make Kerala Fish Curry
- Heat oil in a earthern ware 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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Kerala Fish Curry | Kerala Fish Curry Recipe | Kottayam Fish Curry Recipe
Ingredients
- 500 grams Fish
- 4 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- ¼ tsp Fenugreek Seed
- 20 Shallots / Sambar Onion peeled and sliced thinly
- 5 cloves Garlic chopped finely
- 2 inch Ginger chopped finely
- 2 slit Green Chilli
- Curry leaves a big handful
- 4 tbsp Kashmiri Chilli Powder
- 1 tsp Black Pepper Powder
- 1 tsp Turmeric Powder
- ¼ tsp Fenugreek Seed Powder
- Salt to taste
- 2 tbsp Kokum / Kodapuli or Tamarind Pulp
- 2 cups Water
Instructions
- Heat oil in a earthern ware 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.
Video
Kerala Fish Curry Recipe with Step by Step Pictures
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Anonymous
it was too watery..how to make it thick?
Aarthi
@Anonymousu have to cook it longer for making it thick and the kashmiri chilli powder will make it thick
Krishna Murthy
Yes...it was watery..I added coconut milk it tasted good
Unknown
It was soo good....thanks
Anonymous
Tried it and it was really good.Thanks for the recipe. Added another cup of water and cooked for 20 minutes for my mom who finds it difficult to chew
Unknown
It was soo good....thanks
Unknown
It was soo good....thanks
Rash Mi
What's the meaning of take it off the heat. Whether to switch off the flame
Unknown
'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
Anonymous
I just made this curry today. And it was reallllly good.. My family enjoyed it a lot with kappa. Thank you 🙂
Unknown
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 😋
Maneesha
Tamarind in fish curry is palakkad style. Only gamboge / kudampuli we add. Taste better next day 😋😋😋😋
Manju
What is vendayam podi? Thanks
Aarthi
it is fenugreek seeds powder
Ramya Vasanth
If using Kodampuli how to use it and what is the method..I'm new with this Puli so Plz clarify..
Aarthi
just soak in hot water and use
Sruthi Nair
Hello, Can you tell me which fish did you use for this curry?
Mary
Not kottayam fish curry. Wrong recipe..
Technical News
Very good Recipe! Tried it and everyone loved the fish curry. I used the sardines in the tin but came out so tasty. Thanks!
Geetanjali Tung
What a lovely color! Love the addition of fenugreek seed powder. Thanks for sharing!
Rosette Fernandes
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.
Subha
Hi Arthi
I love your recipes. Thank you for sharing them.
I live outside India. What fish did you use for this curry and can you use fish like hake or cod or salmon instead?
Thanks 🙏🏾
Aarthi
yes you can use any firm fish.