Meen Vattichathu

Now, let me give you the recipe which is cherished by all the (non-vegetarian) coastal residents of Kerala..Its a spicy red gravy, which isn't too thick nor too thin in consistency.. It may look a little scary to the weak-hearted folks. You might think that it'll claim your tongue, but trust me its not so bad, you'll agree with me once u try it.

This goes well with kappa puzhakku. This curry is best prepared the day before, but the necessity is that the flavors have to meld. Curry leaves are a must have for this curry. It is mostly made in a mann chatti as it adds flavor to the curry.

Ingredients: 

Fish - 1/2 kg
Shallots/Small onion chopped - 1/4 cup
Garlic sliced - 6-7 cloves
Ginger sliced - 1 inch piece

(Instead of chopping Shallots, ginger and garlic, lightly crush it in a coffee grinder or mortar and pestle.)
Green chili slit lengthwise - 2
Kashmiri chili powder - 2 table spoon
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Kudampuli/Fish tamarind/Gambooge - 2
Curry leaves - a handful
Mustard seeds - 1 tspn
Fenugreek seeds - 1/2 tsp
Coconut Oil or any oil

(Using coconut oil adds up the flavor )

 Preparation:

Clean and cut the fish into medium pieces. I used Mackerel and i cut a single fillet into 2-3 pieces.

Wash and clean the kudampuli. Soak Kudampuli in a cup of water and set aside. 

Lightly crush the chopped small onions in a mortar and pestle.

(this is optional, you can use as chopped too).

Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, curry leaves and fry it for 30 seconds.

Add small onions,sliced ginger and garlic and saute for 3-4 minutes.

Add Kashmiri chili powder, Coriander powder and turmeric powder and fry it for 2 minutes.

Add the soaked kudampuli along with water, and 1/2 to 1 more cup of water( only if you want more gravy) to the pan and combine well. 

Add salt to taste. Stir in the fish pieces, combine well and cook it covered for 10-15 minutes.

Uncover it,add a few more curry leaves,sprinkle a tspn of oil and simmer uncovered for another 3-4 minutes.

Keep this dish aside for a while before using it. Ideally this dish is best eaten the next day as the flavors will all meld together. However I make this in the morning when I plan to use it for dinner the same day. So plan ahead and make it.


Awaiting your comments..

Nitha