Neymeen Vatti Pattichathu (Seer Fish in Spicy Masala)
Fish dishes in Kerala have always been a cherished part of the region’s culinary heritage, and Neymeen Vatti Pattichathu (Seer Fish in Spicy Masala) is no exception. Kerala, being a coastal state, boasts a wide variety of fish, and seer fish—locally known as Neymeen—is particularly prized for its firm texture and delicate flavor. This traditional Kerala dish combines the seer fish with aromatic spices, tamarind, and coconut milk, creating a rich, flavorful curry that pairs perfectly with steaming rice.
Whether you’re an experienced cook or new to Kerala cuisine, this recipe is sure to transport your taste buds to the sunny shores of southern India.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Seer fish (cleaned and cut) | 2 medium pieces |
| Curry leaves | 2 sprigs |
| Tamarind water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coconut milk | 1 cup |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Coconut oil | As required for cooking |
| For Grinding | |
| Onion (sliced) | 1 large |
| Dry red chillies | 2 |
| Garlic (cloves) | 4 |
| Ginger (chopped) | 1-inch piece |
| Green chilli (chopped) | 1 |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Instructions:
-
Grind the Masala Paste: Start by grinding the onion, dry red chillies, garlic, ginger, and green chilli into a coarse paste. Set the ground paste aside for later use.
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Marinate the Fish: In a separate bowl, combine the seer fish with turmeric powder, salt, and lemon juice. Let it marinate for about 15 minutes to allow the flavors to infuse the fish.
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Sauté the Spices: Heat a flat skillet or frying pan and add coconut oil. Once the oil is hot, toss in the curry leaves and allow them to crackle for a few seconds, releasing their aroma.
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Cook the Ground Paste: Add the ground onion paste to the pan and stir continuously. Cook the mixture over low flame, ensuring the raw smell of the onions disappears without burning them.
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Add Spices and Tamarind Water: Now, add turmeric powder and tamarind water to the pan. Stir well and allow the water to reduce slightly, which will concentrate the flavors.
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Simmer the Fish: Gently place the marinated fish pieces into the pan with the gravy. Sprinkle salt to taste and pour half of the coconut milk over the fish. Stir gently to combine, ensuring the fish is well-coated with the masala.
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Cover and Cook: Cover the pan with a lid and let the fish cook for 10 minutes, allowing the flavors to meld together.
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Finish the Dish: After 10 minutes, add the remaining coconut milk and stir gently. Cover again and let the dish simmer for an additional 20 minutes, allowing the fish to cook through and the gravy to thicken.
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Final Adjustments: Taste the curry and adjust the salt if necessary. Stir the gravy gently one last time.
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Serve and Enjoy: Serve the Neymeen Vatti Pattichathu hot, paired with steamed rice and crispy Rava Fried Prawns for a delightful and satisfying meal.
This Kerala delicacy is not just a feast for the stomach but also for the senses, thanks to the rich blend of spices, the creamy texture of coconut milk, and the tender fish. It’s the perfect dish to enjoy on a leisurely Sunday or any special occasion when you crave something flavorful and comforting.
Nutritional Information (approx. per serving):
- Calories: 380
- Protein: 32g
- Fat: 28g
- Carbohydrates: 5g
- Fiber: 2g
- Sodium: 250mg
This recipe brings the essence of Kerala’s coastal flavors right into your kitchen, making it easy to enjoy an authentic and mouthwatering meal.
