Meen Thilappichathu is a common red fish curry preparation in Cochin (Middle Kerala). Even though ‘Meen Thilappichathu’ is almost same as Kottayam style fish curry/ Kollam style fish curry, less ingredients are used in this type of preparation. Also vinegar/ tomato is added for sourness instead of Gamboge (Kudampuli). But still Gamboge can be added if needed. ?
- Rice + Moru curry
- Rice + Sambar
- 1. Fish - 500 gms - Cut into pieces
- 2. Shallots - ½ Cup (Chuvannulli)
- 3. Ginger - 2 Inch piece
- 4. Garlic - 8 Cloves - Medium size
- 5. Green chilly - 1 No
- 6. Curry leaves - 2 Stem
- 7. Turmeric powder - ½ Teaspoon
- 8. Cashmiri chilly powder - 3 Tablespoon
- 9. Vinegar - 1 Tablespoon/ 1 Tomato chopped
- 10. Salt - As required
- 11. Coconut oil - 2 Tablespoon
- Crush ingredients 2 - 5 coarsely.
- Heat oil in a pan saute the crushed ingredients.
- Add turmeric powder and red chilly powder and saute for a minute in low flame.
- Add water (around 2.5 cups or for the gravy required), vinegar and salt. Let it boil.
- Add cleaned fish pieces when boiling.
- Cook in low flame with the pan covered.
- Gently stir the curry now and then without breaking the fish pieces.
- When done, add some coconut oil on the top of the curry, swirl the pan and switch off the flame.
- Let the pan covered for at least 5 minutes and then serve.
Vinegar/ Tomato, anything can be used for tanginess.
Earthern potts are good for making Kerala style fish curries.