Kottayam style fish curry is a popular fish curry in Kerala. This fish curry became popular with the place named ‘Kottayam’. It’s a spicy tangy fish curry traditionally made in clay currypot. This type of Kottayam style fish curry is served in most of the Christian marriages in Kerala.
Kerala style fish curry especially Kottayam style fish curry should be prepared and kept in clay currypot to get more taste. This Kottayam style fish curry can be kept outside the fridge and will be edible even after 2-3 days if properly handled (See the notes).
Kudampuli – dried gambooge is the main flavouring ingredient of Kottayam style fish curry. Gambooge gives the tanginess to the fish curry. The fish curry tanginess can be adjusted with the amount of Kudampuli pieces added. I always prefer my Kottayam style fish curry to be spicy and tangy 😛
– Kappa vevichathu (Tapioca)
– Rice + Moru curry/ Sambar/ Chammanthi/ Thoran
Use clay curry pot for Kerala style fish curries. It will enhance the taste.
Use clay currypots in low-medium flame only. Too much heat will burn the curry and the currypot will be damaged easily.
Use a pinch of fenugreek seeds only.
Add 2 dry red chillies and 2 green chillies while suating the ginger and garlic (optional).
Use cashmiri chilli powder only or with normal red chilli powder. Cashmiri chilli powder is less spicy and it will amke fish curry gravy thick.
Add kudampuli/ dried gambooge pieces according to the sourness of the curry you want.
Soak gambooge in water for 15 minutes to let it soft.
Any fishes like tuna, king fish, sardine, mackeral etc can be sed to make this Kottayam style fish curry.
Do not add too much water or less water. So that the fish curry will become watery or become very dry.
Swirl the currypot or use spoon gently to avoid breaking fish pieces.
After cooking check the sourness of the fish curry. Remove a piece or two of gambooge if the curry is very tangy.
Cook and keep the curry in the clay currypot itself for more taste.
Boil the fish curry every morning and evening and do not use wet spoon. So that the fish curry will be good to eat till 3rd day.
Kottayam style fish curry | Kerala style fish curry | Meen mulakittathu | Meen vevichathu | Meen curry recipePrint This
- 1. Mustard seeds - 1/2 Tsp
- 2. Fenugreek seeds - A pinch
- 3. Ginger - 2 Tbls - Julienned
- 4. Garlic - 15 Cloves - Medium
- 5. Shallots - 10 Nos - Sliced (Chuvannulli)
- 6. Curry leaves - 5 Sprigs
- 7. Turmeric powder - 1/4 Tsp
- 8. Cashmiri red chilli powder - 1/4 Cup
- 9. Fenugreek powder - 1/4 Tsp
- 10. Dried gambooge - 4 Cloves (Kudampuli)
- 11. Water - 500 ml
- 12. Salt - To taste
- 13. Hing powder - A pinch (optional)
- 14. Coconut oil - 1/4 Cup
- Heat coconut oil in a Manchatti/ Meenchatti (clay currypot).
- Swirl the currypot and spread the coconut oil inside the manchatti.
- Splutter mustard seeds and fenugreek seeds.
- Add ginger, garlic and shallots and saute till soft. Don’t let it brown.
- Add 3 sprigs of curry leaves.Saute it.
- Keep the flame low and add turmeric powder, chilli powder and fenugreek powder.
- Saute till oil separates.
- Add soaked gambooge pieces and saute it for 2 minutes.
- Add 500 ml boiling water.
- Add salt.
- Let the curry boil till oil seperates with the pan little open in a medium flame.
- Add fish pieces and cook. Keep the pan little open and in low-medium flame.
- Swirl the currypot occassionally to avoid burning the bottom.
- Add hing powder after 15 minutes. Cook again, pan little open for 5 more minutes.
- Add 2 prigs curry leaves and switch off the flame.
- Keep the curry pan little open for 15 more minutes and serve.