MEEN VEVICHATHU/ Kottayam Style Fish Curry/ Meen Mulakittathu

Kottayam fish curry or Meen vevichathu can be prepared in many ways. Here you can try a traditional fish curry recipe which even the amateurs can cook at home easily.

This dish is also called as toddy shop fish curry.

It can be prepared with or without coconut. Usually, Kerala fish curry (meen curry) is traditionally prepared in earthenware pot for better taste.

A great combination with boiled tapioca rather than rice!!!!

So let’s get back to the recipe…

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Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

Ingredients

• 1/2 kg Fish (Seer fish, Tuna, Sardines, Mackerel)
• 1 tbsp Ginger, crushed
• 1 tbsp Garlic, crushed
• 8 Shallots /chinna vengayam, sliced
• 2 tbsp Redchilli powder
• 1 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• Mustard seeds
• Fenugreek seeds
• 3 tbsp coconut oil
• 3 Gambooge (Cocum/Kudampuli)
• salt as required
• Curry leaves

Instructions

1. Wash and soak the Gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5 minutes.
2. Make a paste of coriander, redchilli and turmeric powder with little oil/water and keep aside.
3. In an earthen clay pot or a pan heat coconut oil.
4. When oil gets hot, add mustard and fenugreek seeds, saute it slightly and wait till it turns slightly dark.
5. Add the chopped shallots and curry leaves, saute them till it gets slightly fried.
6. Reduce the flame and add the masala paste.
7. Fry it well until the raw smell goes out.Add enough salt.
8. Add water in which cocum was soaked. Taste the mixture and add soaked cocum pieces as required. Keep it in low flame.
9. Wait until it boils in low flame. Once it starts boiling add the fish pieces. Do not stir. Just swirl the pan so that the fish coats with the masala.
10. Cover with a lid and bring it to boil in medium flame. Usually it takes around 10-15 minutes. Swirl the pan inbetween.
11. Cook it till the gravy is consistent.
12. Switch off and garnish with curry leaves. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

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Special Note:

• Don’t stir once fish is cooked.
• Remember to spoon the kudampuli pieces out after few hours.
• If it has to be kept for another day, don’t add coriander powder. It tends to spoil the dish.

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