Introduction: Indulge in the flavorful and aromatic delight of Kerala’s special fish curry, Meen Vatichathu. This beloved dish boasts a perfect balance of spices, tanginess from Kudampuli, and the succulent goodness of fish. Whether enjoyed with rice, tapioca, or jackfruit, this recipe offers a taste of authentic Kerala cuisine that you won’t forget.
Ingredients:
- 1/2 kg boneless fish (Cobia or any preferred variety)
- 5 small onions, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 4 medium green chillies, cut lengthwise
- 20 curry leaves
- 4 pieces Kudampuli (Garcinia Cambogia/Brindleberry)
- 1/2 teaspoon mustard seeds
- 10 fenugreek seeds
- 3 teaspoons coriander powder
- 2 tablespoons Kashmiri chilli powder
- 1 teaspoon turmeric powder
- 3 cups water
- 1 teaspoon salt (to taste)
- 2 tablespoons coconut oil
Preparation:
Wash and clean the fish slices thoroughly. Soak the Kudampuli in 1/4 or 1/2 cup of water and set aside.
In a pan, heat 1 teaspoon of oil and sauté ginger, garlic, and green chillies over low heat for 2 minutes. Add Kashmiri chilli powder and sauté well, ensuring it doesn’t burn. Add a tablespoon of water if needed to prevent burning.
Create a paste by mixing coriander and turmeric powder with a little water. Add this paste to the sautéed mixture, stirring continuously until the oil surfaces.
Pour in the Kudampuli water along with the soaked Kudampuli. Bring it to a boil.
Add the fish, remaining water, 10 curry leaves, and salt. Cover and cook on low flame for 10 minutes.
Gently stir the curry without breaking the fish slices. Cover and continue cooking until the gravy thickens and turns a rich red color.
In a deep frying pan, heat the remaining oil and splutter mustard seeds and fenugreek seeds. Add onions and sauté until golden brown, then toss in the remaining curry leaves and sauté until they are crisp and the onions are dry.
Pour this onion mixture into the curry, giving it an extra layer of flavor.
Savor the nostalgic taste of Meen Vattichathu, a Kerala culinary masterpiece that blends the freshest fish with a symphony of spices. Its enticing aroma, balanced flavors, and delightful tanginess from Kudampuli make it a cherished dish, perfect to enjoy with rice, tapioca, or jackfruit. This dish captures the essence of Kerala’s gastronomic heritage, promising an unforgettable dining experience.
#KeralaCuisine #FishCurryDelight #AuthenticFlavors #SpicesAndTanginess
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