Sunday, March 10, 2013

Meen Vattichathu - Kerala fish curry


If you love all things spicy,you will love this Kerala fish curry.

To make this flavorful spicy fish curry you will need:Chilli powder,Kashmiri chilli powder, Turmeric powder,Fenugreek powder,Gambooge(Kodumpuli),Ginger,Garlic,Shallots or Onion,Curry leaves,Tomato, Mustard, Fenugreek seeds,Salt and Fish.
It's mostly cooked with oil-rich fishes. The oil in the fish adds a nice flavor and texture to this curry.I am using Salmon.It would work equally well with Catfish, King fish, Shark, Mackerel or Sardine.
 
 
In a bowl combine 2 tsp Chilli powder with 2 tsp Kashmiri chilli powder.

To this add, 1/2 tsp Turmeric powder and 1/2 tsp Fenugreek powder.
 
After that add 1Tbsp water. 
 
and mix throughly to make a dry paste.

Soak 2 kodumpuli(1 small ,1 big) in 1/4 cup water and keep it aside.
Next chop half a tomato
 
and puree nicely.

Now for the masala you will need  2 Tbsp ginger,5 cloves garlics and 2 shallots.If you don't have shallots , use 2 Tbsp chopped onion. 

Crush them up using your mortar and pestle.If you don't have a mortar and pestle you can mince them too. 

Set aside the ginger-garlic mixture, then drizzle 2 Tbsp of oil into the clay pot or a skillet over medium heat. Coconut oil is the best for any south indian dish. 

Splutter 1/2 tsp Mustard seeds. 
 
1/4 tsp Fenugreek seeds.

After that, add the ginger,garlic and onion mixture and saute it.

Cook over medium-low heat until they are light brown.And then add the curry leaves and saute it for another minute.

Once it is brown add the spice paste and saute it again.

Next add the tomato puree and stir to combine. 

To this add the gambooge with the liquid

Next add 1 cup water

and  3/4 tsp salt

Put the lid on and boil them.As it starts to boil add 1 lb cleaned and diced fish
 
Close it again and cook on high flame for 5 minutes or until the fish is cooked.


Once the fish is fully cooked ,remove the lid and let the it boil till you see oil settling around the edges.
 
Now turn off the heat and add a fresh stem of curry leaf and keep it covered for some time 

 15 minutes later, this wonderful, delicious fish curry will be ready to serve.


RECIPE

Ingredients:
  • Fish - 1 lb ( Any fatty fish - Salmon,Sardine,Mackerel,King fish,Catfish,Shark)
  • Red chilli powder - 2 tsp
  • Kashmiri chilli powder - 2 tsp
  • Turmeric - 1/2 tsp
  • Fenugreek powder - 1/4 tsp
  • Water - 1Tbsp
  • Gambooge (Kodumpuli) - 2 (1 Small,1 Big)
  • Water - 1/4 cup
  • Garlic - 5
  • Ginger - 2 Tbsp
  • Shallots - 2 or Onion -2 Tbsp
  • Tomato - 1/2
  • Mustard seed - 1/2 tsp
  • Fenugreek seed - 1/4 tsp
  • Water - 1cup
  • Salt - 3/4 tsp (more to taste)
  • Curry leaves.
  • Oil - 2 Tbsp (preferably coconut oil)
Directions:
  • Clean and cut the fish in 2 inch pieces.
  • Mix the red chilli powder,kashmiri chilli powder, turmeric , fenugreek powder and make it a dry paste with 1 Tbsp water.
  • Soak Kodumpuli in 1/4 cup water
  • Grind the garlic,ginger,shallots or onion in to a paste.
  • Puree half tomato
  • Heat oil in a skillet or the clay pot.
  • Add mustard seeds .
  • Then add fenugreek seeds.
  • Add grind ginger, garlic and onion mixture and saute it
  • Add few curry leaves.
  • Add tomato puree
  • Add water and salt and cover it and let it boil
  • Add the fish and cover it and cook until the fish is cooked
  • Remove the lid and cook it again until the oil seperates.
  • Off the flame and add few more curry leaves on top and cover it for another 15 minutes.
  • Serve hot.