Easiest Way to Cook Delicious Meen Vattichathu

Easiest Way to Cook Delicious 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.

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.

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

Ingredients of Meen Vattichathu

1. You need 1 kg of Red snapper -.

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

3. It’s 1/4 tsp of Methi Seeds -.

4. You need handful of Curry Leaves - A.

5. It’s 3 - 4 tbsps of Coconut oil -.

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

7. It’s 1.5 tsps of Ginger - finely grated ,.

8. It’s 1.5 tsps of Garlic - finely grated ,.

9. You need 3 of chilly , Green , cut lengthwise -.

10. You need 3 pcs of Kudam Puli (Fish tamarind) -   ,.

11. Prepare To taste of Salt -.

12. It’s 3 - 3.5 tsps of Chilly powder -.

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

14. You need 2 tsps of Fish Masala -.

15. You need 1 tsp of Turmeric powder -.

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.

Meen Vattichathu step by step

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!.

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

Meen Vattichathu / Red Fish curry.

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.

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.