curry leaves

Kottayam Fish Curry or red curry fish or Meen vevichathu is very popular fish curry in the Travancore region of Kerala.This is an everyday fish curry.Fish cooked with chili and tamarind based gravy with shallots, curry leaves,ginger and garlic.This spicy red curry fish is perfectly goes with steamed rice or boiled tapioca.

This spicy and  delicious fish curry is called meen vevichathu in Kottayam and its usually cooking in earthen pots with chili and coccum.this curry tastes best after one day.You can keep it in 2-3 days in room temperature.reheat it every morning and enjoy with rice or tapioca or puttu.

In this curry Neimeen is usually using but i used here king fish locally called Motha or Ayakura.You can use any of your favorite fish but preferably big type and fleshy fish.So here is the recipe try it and let me know how it turns out for you..

Check my other fish recipes here:-https://www.sujiscooking.com/category/seafood

Check vedio recipe here:-

Print Recipe

Kottayam Fish Curry

Kottayam Fish Curry or red curry fish or Meen vevichathu is very popular fish curry in the Travancore region of Kerala.This is an everyday fish curry.Fish cooked with chili and tamarind based gravy with shallots, curry leaves,ginger and garlic.This spicy red curry fish is perfectly goes with steamed rice or boiled tapioca.

Course

Side Dish

Cuisine

Kerala, South Indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

serving

Ingredients

• 600 g fish
• 10-12 cloves garlic
• 1 ginger medium piece
• 15 nos shallot
• 1/4 teaspoon fenugreek
• 1 teaspoon chili powder
• 1 1/2 teaspoons chili powder kashmeeri
• 1/2 teaspoon turmeric powder
• 2 sprig curry leaves
• 1 teaspoon mustard seed
• coconut oil
• salt
• 1 1/2 cups water warm

Course Side Dish Cuisine Kerala, South Indian Prep Time 10 minutes Cook Time 20 minutes Servings serving Ingredients 600 g fish 10-12 cloves garlic 1 ginger medium piece 15 nos shallot 1/4 teaspoon fenugreek 1 teaspoon chili powder 1 1/2 teaspoons chili powder kashmeeri 1/2 teaspoon turmeric powder 2 sprig curry leaves 1 teaspoon mustard seed coconut oil salt 1 1/2 cups water warm

Instructions

1. soak gambooge in 1/4 cup water for 15-20 minutes.
2. clean and cut fish in to medium thick pieces.wash with water and salt.keep aside
3. clean and chop shallot,garlic and ginger keep aside.
4. in a bowl add chili powder and turmeric powder,add 2-3 table spoon water mix well and make a paste.
5. heat oil in a fish curry pot,splutter fenugreek seeds,then add curry leaves and saute well
6. then add 3/4 of the chopped shallot and saute for few minutes. then add 3/4 of ginger and garlic,saute until every thing become light brown
7. then add chili and turmeric paste.saute well until oil separates, you will get a nice aroma.
8. Then add gambooge along with water(gambooge soaked water) and fish pieces.mix well(don't use spoon ,just swirl the pot).
9. add 1 sprig if curry leaves,salt and water.cover with a lid and cook until fish is done and the gravy become thick(approximately 15 -20 minutes in a medium -low flame.swirl the pot in between) .
10. heat oil in a pan and splutter mustard seeds,then add curry leaves.saute well then add chopped shallot. saute well till shallot become soft .then add garlic and ginger,saute well until it become brown.
11. add this to the gravy.
12. serve wit rice or tapioca