Name: Meen Vattichathu (kerala style fish curry) recipe by Preeths Roshan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: King fish 1/2kg; Malabar tamarind 3pieces; Chilli powder 4tbsp; Turmeric powder 2tsp; Fenugreekpowder 2tsp; mustard seeds 2tsp; Fenugreek seeds 1tsp; Ginger garlic crushed 2tbsp; Curryleaves; Oil 3tbsp+1tbsp; Water

ABOUT Meen Vattichathu (kerala style fish curry) RECIPE

Hot and spicy fish curry from kerala coast, Specially made with the malabar tamarind. The taste leaves you with lip smacking goodness of spices and fish.

Ingredients Serving: 6

King fish 1/2kg
Malabar tamarind 3pieces
Chilli powder 4tbsp
Turmeric powder 2tsp
Fenugreekpowder 2tsp
mustard seeds 2tsp
Fenugreek seeds 1tsp
Ginger garlic crushed 2tbsp
Curryleaves
Oil 3tbsp+1tbsp
Water

Instructions

Keep the tamarind soaked in water for 5min.
Take a frying pan., add oil and splutter mustard seeds, fenugreek seeds and then add the crushed ginher and garlic and curry leaves. Saute them till it get brown in colour.
Now add chilli powder and turmeric powder, saute it in low flame. Add the soaked tamarind along with water. Add salt as needed.
Let the gravy boil for a while and get a thick consistency.
Now take a broad pan and put some curry leaves in the bottom. Arrange the fish pieces.
Pour the gravy over the fish.. Add enough water so that the pieces will be half summerged.
Allow it to boil in medium flame for 10min. Now add fenugreek powder toit. Let it cook for another 5min and let the water content get reduced to form a thicker consistency.
Finally switch of the flame.. Garnish with curry leaves and pour 1tbsp of fresh cocunut oil. It enhances the taste and flavour.
This is best served with plain rice. It stays unspoiled for 3 days without referigerating. Taste good on day2.

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