Meen Thilappichathu | Kochi Style Red Fish Curry

Meen Thilapichath

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. ?

Best Combination

Rice + Moru curry
Rice + Sambar

Meen Thilappichathu | Kochi Style Red Fish Curry

Recipe Type: Fish Recipe

Cuisine: Kerala

Author: Anishya

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 8

Ingredients

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

Instructions

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.

Notes

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.

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Anishya