Meen Vevichathu Recipe - Kottayam Style Fish Curry
Meen Vevichathu Recipe is essentially a lip smacking Kottayam style fish curry. Seve this fish curry over the weekend for satisfying meal or serve it at your next family gathering. Piping hot steamed rice, this Meen Vevichathu, some spicy prawns on the side and you're good to go.
Meen Vevichathu is the most sought after dish at every home in Kerala.
Meen Vevichathu is essentially a fish curry that uses, fresh kokum as the souring agent in the curry.
Seer fish slices are marinated and cooked in a finger licking good curry. The base of the curry is made with coconut, and whole spices along with with some ginger and garlic.
Flavoured with some spicy sambar masala, you must try this Meen Vevichathu in your kitchen.
If you like this recipe, you can also try other Fish Recipes which you can make for your everyday meals:
For the marinade
- 2 Seer fish , slices
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 teaspoons Aachi Fish Masala For the freshly ground masala
- 1/3 cup Fresh coconut
- 6 cloves Garlic
- 1 inch Ginger
- 2 sprig Coriander (Dhania) Leaves , washed and finely chopped
- 1 Tomato , finely chopped
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Kokum (Malabar Tamarind) Other ingredients
- 2 tablespoons Coconut Oil
- 3 sprig Curry leaves
- 8 Pearl onions (Sambar Onions) , sliced
- 2 tablespoons Sambar Powder
How to make Meen Vevichathu Recipe - Kottayam Style Fish Curry
To begin making the Meen Vevichathu Recipe, wash and clean the fish well and drain off the excess water.
In a mixing bowl, combine the salt, turmeric powder, and fish masala, mix this well. To this mixing bowl, add the seer fish slices and massage the masala gently into the fish and set aside.
*To make the masala
In a mixer-jar combine the coconut, coriander leaves, garlic, ginger, tomato, cinnamon, cloves, and kokum.
Grind this into a smooth paste, using some water. Transfer into a bowl aside.
Soak the kokum pieces in warm water for 10 minutes. Mash the kokum well into the water, strain and set the kokum water aside.
*Getting ahead with the Meen Vevichathu recipe:
Heat a meen chatti and pour the coconut oil into it. Once the oil is hot, add the curry leaves and allow them to crackle.
Next into the meen chetti, add the sliced shallots and fry until it turns transparent.
To this add the freshly ground masala, salt and cook until the raw smell goes away, this will take a good 4-6 minutes.
Once the masala is well cooked, add in the sambar masala.
Then add the prepared kokum water and required amount of water to adjust the thickness of the Meen Vevichathu
Increase the flame and bring the Meen Vevichathu to a rolling boil and then reduce the flame to medium.
At this stage, add the marinated seer fish slices along with the marinade and cover and cook.
Reduce the flame to medium-low and cook until the fish is done. This will take about 12-15 minutes.
Turn off the flame and check if the fish is cooked through, if not cook for a few minutes to ensure it's well done.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".