Neymeen Vatti Pattichathu Recipe - Seer Fish In Spicy Masala
Neymeen Vatti Pattichathu Recipe is a Kerala delicacy which is made from seer fish that is cooked over a bed of ground spicy masala. Perfect for your everyday meals, it tastes great with Steamed Rice.
Neymeen Vatti Pattichathu Recipe (Seer Fish with Spicy Masala), fish dishes in Kerala have always been a delicacy for most of the food lovers. As Kerala lies on the coastal borders of India, it has various types of dishes using a wide variety of fish like seer fish, pomfret, pear spot etc.
This dish consist of seer fish that is cooked over a bed of flavor packed Indian gravies. Coconut is also one of the main ingredient that also helps in enhancing the flavor in the dish and makes it quite rich.
If you are looking for more Fish Recipes, here are some that you can make for your everyday meals:
- 2 Seer fish , cleaned and cut
- 2 sprig Curry leaves
- 1 cup Tamarind Water
- 1 teaspoon Turmeric powder (Haldi)
- 1 cup Coconut milk
- 1 Lemon juice
- Salt , to taste
- Coconut Oil , as required, for cooking To grind
- 1 Onion , sliced
- 2 Dry red chillies
- 4 cloves Garlic
- 1 inch Ginger , chopped
- 1 Green Chilli , chopped
How to make Neymeen Vatti Pattichathu Recipe - Seer Fish In Spicy Masala
To begin making the Neymeen Vatti Pattichathu Recipe, we will first grind the ingredients mentioned in the list to a coarse paste including onion, dry red chillies, garlic, ginger, green chillies and keep it aside.
Marinate the fish with lemon juice, turmeric powder, salt and keep it aside for 15 minutes.
Heat a flat skillet with coconut oil, add curry leaves and allow it crackle for few seconds.
Add the ground onion paste and keep stirring till the raw smell goes away. Make sure you do this in low flame and not let the onions burn.
Add turmeric powder, tamarind water and give it a stir. Allow the water to reduce and place the marinated fish pieces gently on the gravy.
Sprinkle salt and pour half of coconut milk and give it a stir gently. Cover it with the lid and cook for 10 minutes.
Add remaining of the coconut milk and cover it and cook for another 20 minutes.
Check for salt and give one last stir gently and serve hot.
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