Meen Vevichathu Recipe – Kottayam Style Fish Curry
Embark on a culinary journey to Kerala with the delightful Meen Vevichathu, a traditional fish curry renowned for its rich flavors and aromatic spices. This dish, particularly popular in the Kottayam region, features tender seer fish cooked to perfection in a luscious coconut-based gravy that is sure to tantalize your taste buds. Perfect for a cozy family lunch or a gathering with friends, this curry pairs beautifully with steaming hot rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Seer fish (sliced) | 2 medium fillets |
| Turmeric powder (Haldi) | ½ teaspoon |
| Salt | To taste |
| Aachi Fish Masala | 2 teaspoons |
| Fresh coconut | ⅓ cup, grated |
| Garlic | 6 cloves, crushed |
| Ginger | 1 inch piece, minced |
| Coriander (Dhania) leaves | 2 sprigs, washed and finely chopped |
| Tomato | 1 medium, finely chopped |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 whole |
| Kokum (Malabar Tamarind) | 1 piece |
| Coconut Oil | 2 tablespoons |
| Curry leaves | 3 sprigs |
| Pearl onions (Sambar onions) | 8, sliced |
| Sambar Powder | 2 tablespoons |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Fat | 15 g |
| Cholesterol | 50 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings |
|---|
| 6 |
Instructions
To prepare this delectable Meen Vevichathu, follow these detailed steps to create a culinary masterpiece that brings the taste of Kerala to your table.
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Clean the Fish: Start by thoroughly washing and cleaning the seer fish slices. Make sure to drain off any excess water to ensure the fish absorbs the flavors during cooking.
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Marinate the Fish: In a mixing bowl, combine the salt, turmeric powder, and Aachi fish masala. Mix well to create a marinade. Add the seer fish slices to the bowl and gently massage the spice mix into the fish. Once coated, set the fish aside to marinate for at least 15-20 minutes.
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Prepare the Masala: For the curry base, place the grated coconut, coriander leaves, garlic, ginger, chopped tomato, cinnamon stick, cloves, and kokum in a mixer jar. Grind the ingredients together into a smooth paste, adding a little water if necessary. Transfer the ground masala into a bowl and set aside.
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Kokum Preparation: Soak the kokum in warm water for about 10 minutes. After soaking, mash the kokum in the water to release its flavors, strain the mixture, and set aside the kokum water.
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Cooking the Curry: In a traditional meen chatti (fish pot) or a heavy-bottomed pan, heat the coconut oil over medium heat. Once hot, add the curry leaves and allow them to crackle, releasing their aroma.
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Sauté Onions: Next, add the sliced pearl onions to the hot oil. Sauté the onions until they turn transparent and begin to soften, which should take around 3-4 minutes.
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Cook the Masala: Stir in the freshly ground masala into the pan, followed by a pinch of salt. Cook this mixture for about 4-6 minutes, or until the raw smell dissipates and the oil starts to separate from the masala.
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Add Sambar Powder and Kokum Water: Once the masala is well-cooked, add the sambar powder and mix well. Pour in the prepared kokum water along with additional water to achieve your desired gravy consistency. Increase the heat and bring the curry to a rolling boil.
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Simmer with Fish: Reduce the heat to medium and carefully add the marinated seer fish slices into the pot, along with the remaining marinade. Cover the pot and let the fish simmer in the curry for about 12-15 minutes. Adjust the heat as needed to prevent burning.
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Final Check: After the cooking time, check the fish for doneness. The fish should be cooked through and flake easily with a fork. If it requires more cooking, allow it to simmer for a few more minutes.
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Serve: Once the fish is perfectly cooked, turn off the heat. Serve the Meen Vevichathu hot, paired with steaming rice, and perhaps a side of Prawn Ghee Pepper Masala for an extra treat.
Cooking Tips
- Fresh Ingredients: Always use fresh fish and ingredients to elevate the flavor of the curry. The quality of fish greatly impacts the overall taste.
- Adjusting Spice Levels: Feel free to adjust the quantity of spices according to your heat preference. Kerala cuisine is known for its vibrant flavors, so don’t shy away from adding more if you like it spicy!
- Vegetarian Variation: For a vegetarian option, you can replace fish with vegetables like eggplant or pumpkin, adjusting the cooking time accordingly.
Indulge in this Meen Vevichathu, and let the flavors of Kerala transport you to the lush landscapes and vibrant culinary traditions of South India. Enjoy this recipe as part of a larger feast or as a comforting weeknight dinner that brings everyone together around the table!
