Meen Vattichathu/ Kerala Style Fish Curry

For a malayali, wherever he is, in kerala or abroad “meen curry” esp “kudambuliyitta meen curry” becomes the evergreen dishes in his day to day life. A Malayali will not ever get fed up with his traditional dishes.

Season of Lent; I am the only one who is in fasting at home. And my loving hubby always take care to bring beef, duck, fish etc. 𝨝. He is just expressing his love by measuring how controlled I am.  ❣Because I need to pepare all these dishes but I wont be able to check  whether all the proportions are perfect.
Today he brought choora (Tuna Fish).  Today’s Recipe is Meen Vattichathu.
  • Tuna – 1 kg  Cleaned, cut into cube shapes
  • Fenugreek – ½ tsp
  • Shallots – 10 Nos
  • Chilly – 3 Nos
  • Ginger – 1 inch
  • Garlic – 5 cloves
  • Salt – to taste
  • Coriander Powder – ½ Tsp
  • Chilly powder – 3 tsp
  • Turmerci Powder – 1 tsp
  • Gambooge (kudampulli)  - 4 pieces
  • Curry Leaf – required
  • Oil – required
  • Water – 1.5 cup or as required.

Clean the fish thoroughly and cut in to cube shapes.  Either rub with Salt or put it in vinegar water and  wash  few times in running water.
Clean gambooge well and soak it in water for a while . 
  
Make a paste of Shallots and garlic . Add Chilly powder , turmeric Powder, Coriander poweder and mix well in blender to get a smooth paste.   
Heat oil in an earthen pot. I prefer to prepare fish curries in earthen pot.  Add fengreek and let it splutter well.  Add prepared Masala and saute it well.

Add cleaned gamboge and saute it for few minutes followed by chopped ginger and green chilly.

Cook masala for few mintues  until the oil start separating and  and d raw smell of masala disappeares. Add water to the masala and let it boil for sometime until the volume of water start reducing.  If the gravy is not sour enough, add the water in which kudampuli pieces were soaked.
Add fish pieces into the prepared gravy along with curry leaves.  Add required salt and allow  the fish to cook well and gravy thickents in medium flame. after few minutes you can see oil starts floating on the top and sides.

Serve it with Kappa  or rice.













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