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Wednesday, October 24, 2012

Spicy Fish Curry | Kottayam Style Fish Curry | Meen Pattichathu Curry | Meen Mulakittu curry

Spicy fish curry /Meen Vatticha curry is a famous traditional curry in our place in Kerala.The literal meaning of the recipe means fish is reduced in gravy and the fish curry is a blend of spice and tanginess due to the addition of gambooge/kudampuli.The dish serves perfect with rice or kappa vevichathu.Toddy shops and thattukadas(street shops) serves the best recipe for this and it tastes awesome.We served it with kappa vevichathu and we love the perfect combo.Marriage caterers in our place make this curry the previous day and serve the next day for the feast as the fish absorbs the flavors best then.My grandmother used to prepare this dish and she says the curry stays good for days without refrigeration as there is no use of shallots,onion or coriander powder.They just boil it in the night in the clay pots/mannchatti,cover & leave aside.Those are the days when people had lesser exposure to technology & so diseases too,Today technology is so very advanced and so are diseases related to the use of these newer features in our life styles.Isn't it??

Stories apart,so try this spicy version of fish curry that has passed through generations.This fish can be prepared for any thick fleshed fish like mackerel,king fish,tuna,salmon.We tried it with mackerel,enjoy with some kappa vevichathu/ Cooked tapioca !!

mackerel/ayala /any fish 1lb (500gms)
julienned ginger 1 1/2tsp
sliced garlic  1 1/2 tsp
kashmiri chilly powder 3 tbsp
hot chilly powder 1/2 tsp
turmeric powder 1/4 tsp(refer notes)
uluva podi/methi powder 1/4 tsp
mustard seeds 3/4 tsp
gambooge /kudampuli 3 pieces
curry leaves
coconut oil 2 tbsp +1/2 tbsp
salt to taste

  • Clean, wash and cut the fishes in smaller pieces as desired. Rub with salt and lemon juice if desired. Wash under running water 5-6 times until water is clear. Drain and keep aside.
  • Wash and soak the gambooge/kudampuli in 1/2 cup water.
  • Heat the coconut oil(1 tbsp)in a pan and splutter mustard seeds. Add the shredded garlic and sliced garlic. Sauté till the ginger and garlic until crisp.
  • Add the curry leaves and sauté till the raw smell of ginger & garlic disappears. Lower the flame, add the chilly powder, turmeric powder followed by uluva podi.
  • Add 1 cup of water and bring this to a boil. Add the salt and gambooge(kudam puli) with the water(1/2 cup). Let it boil again and then slide the fish pieces in it.
  • Boil it on medium high flame and then reduce flame to medium low. Let the fish cook and the gravy thickens, takes about 10 minutes covered. Uncover and cook for another 10 minutes (Oil starts floating in the sides and top). Adjust salt if required.
  • Switch off the flame and drizzle 1/2 tbsp of coconut oil on top with a sprig of curry leaves. Cover and leave for 10 -20 mins so that the flavours blend.
-Serve with kappa vevichathu /rice.

Servings~ 4-5 adults

* Shallots are not in the traditional recipe. I usually add shallots to add flavour but if you are storing for next day's use without refrigeration then its better not to use it. If you are refrigerating, then no issues.
* Coconut oil at the end is added to retain the flavour and to reduce the spice level.
*  Kashmiri chilli powder is a must in this recipe as this is low in spices and can be used moderately. The chilly powder adds thickening to the gravy. If you use the other chilly powder then, don't use the specified amount, reduce accordingly.
* Adding turmeric powder is also strictly optional.
* If you wish a slightly thinner gravy, then add 1/2 cup more water.

Just a last one to tempt you all, made another day with salmon :)

(Salmon curry,using the same method)


Familycook said... Best Blogger Tips

This curry looks finger-licking good!

Home Cooked food said... Best Blogger Tips

Love the color of the curry.

Sangeetha Priya said... Best Blogger Tips

This fish gravy makes me drool :)

Jehanne said... Best Blogger Tips

this looks so delicious, yet easy for midweek dinner. Congrats on the new dot com:-)

Babitha said... Best Blogger Tips

Mouth watering fish curry

Chitra said... Best Blogger Tips

Hope u enjoyed a lot.nice color

Chocolate & Chillies said... Best Blogger Tips

Wonderful curry!

Indu said... Best Blogger Tips

I love fish curry and kappa....Match made in heaven...!

Love the new look of your blog


Saraswathi Ganeshan said... Best Blogger Tips

My H favorite gravy..Love this traditional dish..

Unknown said... Best Blogger Tips

like its bright color.. flavorful..

Unknown said... Best Blogger Tips


Unknown said... Best Blogger Tips


Mrs.Ahmed said... Best Blogger Tips

looks soo yummy...!!

Unknown said... Best Blogger Tips

Congrats Julie, great looking blog! Fish curry looks awesome!

Shobha said... Best Blogger Tips

Fish curry looks so the gravy colour.

Unknown said... Best Blogger Tips

Julie firstly website looks so good and love the neat layout :) and coming to the recipe its so yum and looks stunning, good luck to you and all your cooking ventures


Vimitha Durai said... Best Blogger Tips

Love kappayum meen kariyum.. awesome combo

Finla said... Best Blogger Tips

I am drooling here, how i wish i could grab them from mt screen.

Unknown said... Best Blogger Tips

Looks it..

Nandinis food said... Best Blogger Tips

Wow! The fish curry looks delicious! Very yummy!

Unknown said... Best Blogger Tips

Delicious curry!

radha said... Best Blogger Tips

Lovely red fiery curry!

sojo said... Best Blogger Tips

love this...this is my everyday fish curry

Binys Recipes said... Best Blogger Tips

enta amma....i want it now...perfect combo said... Best Blogger Tips

Ohh this is so mouthwatering..I love these spicy curries

Az said... Best Blogger Tips

Love your new home! The curry looks delicious!

Sanoli Ghosh said... Best Blogger Tips

Droolworthy fish curry Julie. May I come to your place, so irresistible fish platter.

Today's recipe:

Faseela said... Best Blogger Tips

wow....kothiyavunnu....super yummy fish curry

Unknown said... Best Blogger Tips

nice and yummy wen served with kappa...awesome...
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Priya Suresh said... Best Blogger Tips

Colour itself tempts me a lot, super irresistible meen curry..

Suja Manoj said... Best Blogger Tips

Kothiyavunnu,yummy combo..spicy and delicious curry

vandana rajesh said... Best Blogger Tips

yumm kappa and meen curry..what more can a mallu ask for..feeling so hungry just looking at your pics.

Unknown said... Best Blogger Tips

pics look great dear..btw congrats for ur own domain :)

Amina Creations said... Best Blogger Tips

fish curry looks fantastic... mouth watering...

Jannet Loves to Experiment said... Best Blogger Tips

Oh that is nostalgic. I don't think I can wait much longer to make tapioca at home. You are tempting me Julie

Unknown said... Best Blogger Tips mouth is watering..being from Kerala, kappa meenu curry combo is one of my favotites

Malathi Ganesh said... Best Blogger Tips

I always love kerala type fish curry.. visit my blog in your leisure time

Unknown said... Best Blogger Tips

Hi Julie,

I was wondering if the measurement of Kashmiri chilly powder really is 3 Table spoons or just 3 teaspoons. Could you please clarify. I have been trying out several of your recipes, and all of them have come out so well. Thanks for helping me out. :)

- Noel

Julie said... Best Blogger Tips

Hi Noel,
Thanks for visiting my space,am glad all recipes came out good and you liked it :)

Regarding the kashmiri chilly powder,yes it is 3 tbsp.. the fish sauce is thickened with the chilly powder in it and so you need that amount. In case if you are really apprehensive about the outcome then add 2tbsp of kashmiri chilly powder and a tsp of coriander powder,that also works fine and the sauce gets thickened. But adding coriander powder doesn't preserve longer esp if you keep it outside at room temperature. Hope this helps.

Unknown said... Best Blogger Tips

Thanks Julie!!

- Noel