Neymeen Vatti Pattichathu Recipe – Seer Fish in Spicy Masala
Cuisine: Kerala | Course: Lunch | Diet: High Protein Non-Vegetarian
Overview
Delve into the flavors of Kerala with this exquisite Neymeen Vatti Pattichathu, a tantalizing dish of seer fish simmered in a rich, spicy coconut milk gravy. This delightful recipe encapsulates the warmth of traditional Kerala cuisine, making it perfect for a Sunday family lunch. The harmonious blend of tamarind, spices, and coconut milk creates a dish that is both comforting and celebratory.
Ingredients
| Ingredient | Quantity |
|---|---|
| Seer fish (cleaned, cut) | 2 pieces |
| Curry leaves | 2 sprigs |
| Tamarind water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coconut milk | 1 cup |
| Lemon juice | 1 |
| Salt | To taste |
| Coconut oil | As required |
| Onion | 1, sliced |
| Dry red chillies | 2 |
| Garlic | 4 cloves |
| Ginger | 1 inch, chopped |
| Green chilli | 1, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 25g |
| Carbohydrates | Approx. 30g |
| Fats | Approx. 20g |
| Fiber | Approx. 3g |
| Sodium | Varies (based on added salt) |
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Servings | 4 |
Instructions
-
Prepare the Spice Paste:
To commence your culinary journey with the Neymeen Vatti Pattichathu, begin by grinding together the sliced onion, dry red chillies, garlic, ginger, and chopped green chillies until you achieve a coarse paste. Set this aromatic mixture aside, allowing the flavors to meld. -
Marinate the Fish:
In a separate bowl, marinate the cleaned and cut seer fish with freshly squeezed lemon juice, turmeric powder, and a sprinkle of salt. Allow this to sit for about 15 minutes, letting the fish absorb the vibrant flavors of the marinade. -
Sauté the Aromatics:
Heat a flat skillet over medium heat and drizzle in the coconut oil, allowing it to heat until shimmering. Add the fresh curry leaves and let them crackle, releasing their fragrant oils into the pan. Next, introduce the ground onion paste, stirring continuously until the raw smell dissipates, ensuring that you maintain a low flame to prevent the onions from burning. -
Build the Gravy:
Once the onions have turned golden and aromatic, sprinkle in a bit more turmeric powder, then pour in the tamarind water. Stir this mixture well, allowing it to simmer gently so that the water reduces and thickens slightly. -
Add the Fish:
Gently place the marinated fish pieces into the simmering gravy, ensuring they are nestled in the flavorful concoction. Sprinkle additional salt over the top and pour in half of the coconut milk, stirring gently to combine. Cover the skillet with a lid and allow the fish to cook for 10 minutes, soaking up the spicy essence of the sauce. -
Finish Cooking:
After the initial cooking time, pour in the remaining coconut milk, cover again, and let it simmer for another 20 minutes. During this time, the fish will become tender and infused with the spices and coconut cream. -
Serve:
Before serving, check for salt and adjust to taste. Give the dish one final gentle stir, allowing all the flavors to harmonize beautifully. Serve your Neymeen Vatti Pattichathu piping hot alongside steaming bowls of rice and crispy Rava Fried Prawns for a truly delightful meal that brings the spirit of Kerala to your table.
Serving Suggestions
This delightful Neymeen Vatti Pattichathu pairs exquisitely with Steamed Rice, which acts as the perfect canvas to soak up the rich coconut gravy, and Rava Fried Prawns, adding a satisfying crunch to your meal. Enjoy this flavorful dish during special gatherings or as a comforting family lunch, bringing the essence of Kerala’s culinary traditions right into your home.
By following these detailed instructions, you can create an authentic Neymeen Vatti Pattichathu that captures the heart of Kerala’s rich culinary heritage, ensuring every bite is filled with warmth and flavor. Enjoy the process and the delicious results!
