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:-
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
|
- 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
Ingredients
|
|
- soak gambooge in 1/4 cup water for 15-20 minutes.
- clean and cut fish in to medium thick pieces.wash with water and salt.keep aside
- clean and chop shallot,garlic and ginger keep aside.
- in a bowl add chili powder and turmeric powder,add 2-3 table spoon water mix well and make a paste.
- heat oil in a fish curry pot,splutter fenugreek seeds,then add curry leaves and saute well
- 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
- then add chili and turmeric paste.saute well until oil separates, you will get a nice aroma.
- Then add gambooge along with water(gambooge soaked water) and fish pieces.mix well(don't use spoon ,just swirl the pot).
- 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) .
- 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.
- add this to the gravy.
- serve wit rice or tapioca
Again looks amazing!
pictures are looking scrumptious!
@Sujitha Nair, you should try posting your pics on foodgawker. It’s a great way to get feedback on the pics themselves and to get traffic. Heres a link: http://foodgawker.com/
@Ramya & Priya,thank you .so kind of you.you people are real motivators.made my day…
@ramya:-thank you so much,just experimenting dear….getting proper guidance. I will give a try but just beginning…….not much confidence…..
Don’t worry about that, the worst thing that can happen is they will say no. But they give you feedback as well if it is underexposed and all that. :).
that’s great,good way to know how to improve.thank you Ramya I will try.
Looks yummy
This really looks great.
thank you Reemol.so kind of yo
thanks everyone
Love the pics
thank you Indu.
Looks nice
thanks ratheesh
looks so yummy!!
Thanks Kokilavanee
Nice click
Thanks rahul
why u didnt use uluva? we use fenugreek in kerala fish curry.hope u forgot to write.
dear Sini Mary Jose fenugreek is there in the recipe.
i mean seed not leaf