Meen Vevichathu Recipe – Kottayam Style Fish Curry
Meen Vevichathu, a flavorful and aromatic fish curry from the heart of Kerala, is a cherished dish in many households. Known for its distinct combination of spices and tangy flavor from kokum, this dish uses the freshest seer fish, making it a deliciously satisfying choice for a traditional Kerala meal. Whether you’re enjoying it as a hearty lunch or pairing it with steamed rice for a comforting dinner, Meen Vevichathu is sure to elevate your culinary experience with its depth of flavor and authenticity.
Cuisine: Kerala Recipes
Course: Lunch
Diet: High Protein, Non-Vegetarian
Ingredients
For the Marinade
| Ingredient | Quantity |
|---|---|
| Seer fish (slices) | 2 pieces |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Aachi Fish Masala | 2 teaspoons |
For the Freshly Ground Masala
| Ingredient | Quantity |
|---|---|
| Fresh coconut | 1/3 cup |
| Garlic | 6 cloves |
| Ginger | 1 inch piece |
| Coriander (Dhania) leaves | 2 sprigs (finely chopped) |
| Tomato | 1, finely chopped |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Kokum (Malabar Tamarind) | 1 piece |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut oil | 2 tablespoons |
| Curry leaves | 3 sprigs |
| Pearl onions (Sambar onions) | 8, sliced |
| Sambar powder | 2 tablespoons |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 280 kcal |
| Protein | 22 g |
| Carbohydrates | 6 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 700 mg |
Note: Nutritional values are estimated and may vary based on specific ingredient brands and portion sizes.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3 people
Instructions
-
Prepare the Fish:
- Begin by washing and cleaning the seer fish slices thoroughly. Drain any excess water.
- In a mixing bowl, combine salt, turmeric powder, and Aachi Fish Masala. Mix well.
- Add the fish slices into the bowl and gently massage the spice mixture into the fish. Set the fish aside for about 10 minutes to marinate.
-
Make the Fresh Masala:
- In a mixer or blender, combine fresh coconut, coriander leaves, garlic, ginger, tomato, cinnamon, cloves, and kokum.
- Grind the mixture into a smooth paste, adding water as needed to achieve a creamy consistency.
- Soak the kokum pieces in warm water for 10 minutes. After soaking, mash the kokum well into the water and strain the liquid. Set this kokum water aside.
-
Cook the Curry:
- Heat a meen chatti (traditional Kerala earthenware pot) or a deep skillet and pour the coconut oil into it.
- Once the oil is hot, add the curry leaves and allow them to splutter.
- Add the sliced pearl onions (sambar onions) and fry them until they become transparent.
- Stir in the freshly ground masala paste. Cook the paste over medium heat for 4-6 minutes, ensuring the raw smell of the garlic and ginger evaporates.
- Add the sambar powder and mix well, allowing the spices to integrate fully into the masala.
- Pour in the kokum water along with some additional water to adjust the curry’s consistency. Bring the mixture to a rolling boil, then reduce the heat to medium.
-
Add the Fish:
- Gently add the marinated fish slices into the curry, along with the marinade. Stir carefully to avoid breaking the fish.
- Cover the pot and let the fish simmer for 12-15 minutes, or until the fish is cooked through. If necessary, cook a bit longer to ensure the fish is tender and flaky.
-
Final Touches:
- Check the seasoning and adjust salt, if needed. Once the fish is fully cooked, turn off the heat and let the curry sit for a few minutes for the flavors to meld.
-
Serve:
- Serve the Meen Vevichathu hot with steamed rice. For an even more indulgent meal, consider pairing it with a side of Prawn Ghee Pepper Masala for a truly mouthwatering Kerala-style feast.
Tips for the Perfect Meen Vevichathu:
- The kokum imparts a tangy, refreshing flavor to the curry, balancing the rich spices beautifully. Make sure to use fresh kokum for the best results.
- While seer fish is the preferred choice for this curry due to its firm texture and delicate flavor, you can substitute it with other firm fish like kingfish or tilapia if necessary.
- If you prefer a spicier version, you can add a few green chilies to the fresh masala paste during grinding.
Meen Vevichathu, with its rich coconut base and aromatic spices, is the perfect dish to enjoy on a lazy Sunday afternoon or any special occasion. With the delicate blend of flavors and the freshness of the seer fish, this Kottayam-style fish curry will transport you straight to the coastal kitchens of Kerala. Enjoy it with some piping hot steamed rice for a traditional, wholesome meal!
