Recipe: Appetizing Meen Vattichathu

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Recipe: Appetizing Meen Vattichathu
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Recipe: Appetizing Meen Vattichathu Delicious, fresh and tasty.

Meen Vattichathu. Meen Vattichathu Recipe / Kottayam Style Fish Curry. This is fiery red curry which is hot as well as tangy. ABOUT Meen Vattichathu (kerala style fish curry) RECIPE.

How to Make Meen Pattichathu (Kerala Fish Curry) Grind the shallots, ginger and garlic coarsely and keep aside.

Mix the chilli, turmeric and fenugreek powders together, with a bit of water, to form a paste and keep aside.

Clean the gambooge and boil in some water, along with salt and keep aside.

You can cook Meen Vattichathu using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Meen Vattichathu

  1. It’s 1 kg of Red snapper -.

  2. You need 1/2 tsp of Mustard Seeds -.

  3. You need 1/4 tsp of Methi Seeds -.

  4. It’s handful of Curry Leaves - A.

  5. It’s 3 - 4 tbsps of Coconut oil -.

  6. Prepare 1/2 cup of Shallots - finely sliced ,.

  7. You need 1.5 tsps of Ginger - finely grated ,.

  8. You need 1.5 tsps of Garlic - finely grated ,.

  9. It’s 3 of chilly , Green , cut lengthwise -.

  10. It’s 3 pcs of Kudam Puli (Fish tamarind) -   ,.

  11. You need To taste of Salt -.

  12. Prepare 3 - 3.5 tsps of Chilly powder -.

  13. It’s 2 tsps of Chilly Kashmiri powder -.

  14. It’s 2 tsps of Fish Masala -.

  15. It’s 1 tsp of Turmeric powder -.

Kerala Style Meen Pattichathu / Vattichathu is a great Curry to be served on next day.

For Cooking check: Tags Fish Recipes Kerala Style.

A super delicious authentic Kerala Meen(Fish) Vattichathu.

Meen Vattichathu / Red Fish curry.

Meen Vattichathu instructions

  1. Heat 3 tbsp coconut oil in a meen chatti (or, a non stick pan). Splutter mustard seeds. Add methi seeds and saute for 10 seconds. Add curry leaves..

  2. Add the ginger-garlic-green chilly to this and saute until they start to turn brown..

  3. Now, add the finely sliced shallots and saute on medium flame. The shallots also should turn slightly brown (not golden brown).

  4. Make a paste with the spice powders with as little water as possible. Adjust the chilly powder as well as Kashmiri chilly based on your spice tolerance..

  5. To this, add the spice paste and continue to saute until the oil starts to separate..

  6. Now, add 3 cups of water and bring to a boil..

  7. Add the kudam puli and salt to taste and bring to a boil again..

  8. Add the cleaned pieces of fish carefully. Do not put a spoon into stir this. Hold the edges of your chatti carefully and give it a slight shake ;). Bring this to a boil..

  9. Reduce the flame, cover and cook until the fish is done..

  10. Once the fish is cooked through, switch off the flame. Garnish with a spoon more of coconut oil and curry leaves..

  11. Serve with rice, tapioca, or even appam!.

One of those dishes which tastes better the next day once the flavours set in.

This is a way to quickly make a fish curry without too much of a hassle.

A hot and tangy spicy curry, a favourite among Christians of central Kerala, which everybody love to have with hot rice.

Recipe for meen peera or meen pattichathu.

I love Kerala-style fish cooked with coconut and if asked what I'd like for dinner, I'd either opt for the Kerala Fish Fry or this meen peera or meen pattichathu.