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
Meen Thilappichathu | Kochi Style Red Fish Curry
Recipe Type: Fish Recipe
- 1. Fish – 500 gms – Cut into pieces
- 2. Shallots – 1/2 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 – 1/2 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.
Any fish can be used to make ‘Meen Thilappichathu’ but my preference are Pearl spot (Karimeen), Tilapia or some fresh water fishes.[br]Vinegar/ Tomato, anything can be used for tanginess.[br]Earthern potts are good for making Kerala style fish curries.