Shapille Meen Curry | Toddy Shop(Kallu Shappu) Meen Curry ~ Step by Step Pics

Toddy shops were a common entity in many parts of Kerala, where a mildly alcoholic beverage made from the sap of coconut palm trees were served along with food like kappa vevichathu with meen curry (tapioca with fish curry). Mostly the sides are spicy non- veg dishes like chicken curry, duck curry, fish curry, fish fry. But these days many of the toddy shops are shut, but still people prefer to taste the food that is served along with toddy. There are many famous toddy shops that have their own signature dishes as well. 

Shappile meen curry(Toddy Shop Fish curry) is one such dish that everyone longs to have, and I have tried recreating the same at home after watching a YouTube video where the making happens in a toddy shop in Kerala which I feel is authentic and there may be slight variations in the recipe as per the areas or district but more or less the curry is the same. Everyone at home loved this curry because the gravy is thick, spicy and delicious. I have used Kashmiri Chilli powder for this recipe, but you can always use hot chilli powder as well, then you need to reduce the amount of chilly powder as per tolerance levels. The recipe is almost similar to Kottayam style fish curry except that this curry uses tomato and shallots in this recipe which adds to the thickness of the gravy too. Do give this a try and enjoy !!

Few sides that you can enjoy with this meen curry(fish curry)

* Kappa Vevichathu (Cooked Tapioca)

* Kappa Puzhukku (Boiled Tapioca)

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ 6

Ingredients

kera or any firm fish 1/2 kg

shallots 10-12 sliced

ginger 2' piece

garlic cloves 10-12 

green chillies 2-3 vertical slit

tomato(thakkali) 1 medium sized, round cut

kashmiri chilly powder(piriyan mulaku) 2 tbsp

hot chilli powder(mulaku podi) 1/2 tsp

coriander powder (malli podi)1 tbsp

turmeric powder(manjal podi) 1/2 tsp

uluva podi (fenugreek powder) 1/2 tsp

coconut oil 2 tbsp + 1 tbsp

gambooge (kudampuli) 4-5 pieces

mustard seeds 3/4 tsp

curry leaves 3-4 sprigs

salt to taste

Method

• Wash the kera or fish pieces by rubbing coarse salt. Then rinse under running water couple of times and  drain water, keep aside.

• Crush the ginger and garlic in a mortar and pestle. Slice the shallots, slit the green chillies and keep curry leave ready. Soak the kudampuli in half cup water and leave aside.
• In a wok, add the coconut oil(2tbsp). Splutter mustard seeds, then add sliced shallots along with green chillies and curry leaves. Keep sauteeing till light brown and then add the crushed ginger- garlic. Sauté until this mix becomes lightly browned and crisp. 

• Add turmeric powder on low flame, mix and then add coriander powder. Sautee till raw smell disappears. To this finally add both chilli powders and mix well. Add 2 tbsp of water and switch off the flame of the wok so that the spice powders don't get burnt.
• Transfer this mixture to the mann chatti(clay pot) and add a cup of water. Add the soaked kudampuli(gambooge) and add salt. Bring to a rolling boil.
• Slide in the fish pieces then and just swirl the mann chatti(clay pot) to dip the pieces in the gravy. Cover and cook for 10 minutes on low medium flame, add more water if you need a thinner gravy. Add salt accordingly and cook open till the gravy thickens as per your need. If you are using mann chatti(clay pot)
• Add the fenugreek powder(uluva podi). Mix well and add the sliced tomato and garnish  with curry leaves, pour a tbsp of fresh coconut oil on top. Switch off flame and leave covered for 30 minutes till the tomatoes get cooked in the residual heat and flavours of coconut oil seeps in. 

NOTES

* You can use mann chatti(clay pot) to sauté too but the mann chatti(clay pot) tends to get very hot when spluttering mustard seeds. I have had bad expeience in heating the mann chatti that's available in markets these days, those tend to break if heated strongly (not all but a few) and so I prefer sauteeing in  wok and then adding to mannchatti(clay pot). You can use whichever suits you.

* Use kashmiri chilly powder for best results to get thick gravy. Also, if you use hot chilli powder, then reduce the amount of chilli powder. The colour of the curry comes only with kashmiri chilly powder.

* Some toddy shops add 2 tsp of corn flour mixed with water to the gravy too to get the required consistency to the gravy. I haven't added as the gravy is quite thick with the shallots, use of coriander powder and tomato.

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