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Kottayam Style Fish Curry

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Traditional Kerala Recipes

Kerala restaurant style fish curry recipe | Choora (Tuna) fish curry

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Kerala Restaurant Style Fish Curry - Choora curry - Tuna curry - Kera curry

We can make Kerala style fish curry in many ways, with or without coconut. This is a bright red color, tangy restaurant style fish curry made with coconut milk. We can use finely ground coconut paste also for this fish curry.

I’ve already shared many recipes in this blog with and without coconut.

Kerala Style Fish Curry | Mulakarach Meen Curry | Mulakitta Meen Curry

Kottayam style fish curry | Kerala style fish curry | Meen mulakittathu | Meen vevichathu | Meen curry recipe

Notes

  1. Either use finely ground coconut paste (Grind coconut with 2 1/2 to 3 cups water) or coconut milk. To make the coconut milk – Grind the coconut with 2 1/2 to 3 cups of water and  squeeze out the coconut milk. No need to separate first and second extract of coconut milk. Such way, coconut milk won’t split while making the fish curry.
  2. Make this fish curry in the evening, keep overnight and serve next day.
  3. This curry can be keep outside for 2 days if handled properly like boil the curry in the morning and the evening and kept in a hygienic place without using wet spoons (if made in a clay pot).
  4. The fish curry gravy will be thickening over time.
  5. Use some pieces of tomato if you wish while making this fish curry.
  6. We are not using ginger and garlic in this recipe, still you can experiment by adding chopped ginger and/ or garlic.
  7. Clay pots are the best to make this fish curry.
  8. You can choose any type of fish to make this curry like  Tuna, Mackerel, King fish, Salmon, Cobia, River fishes etc.

Best combination

  1. Boiled Cassava (Kappa Vevichathu)
  2. Puttu
  3. Rice
  4. Dosa

Kerala restaurant style fish curry recipe | Choora (Tuna) fish curry

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Serves: 8 Prep Time: Cooking Time:

Ingredients

  • 1. Fish - 500 gms (Cut into small pieces
  • 2. Freshly grated coconut - 1 Cup (Or 3 Cups Coconut milk) - Refer notes
  • 3. Shallots (Chuvannulli) - 10 Nos (Sliced)
  • 4. Dried gamboge fruit (Kudampuli) - 4 Medium pieces
  • 5. Green chili (Pachamulak)- 2 Nos (Slitted)
  • 6. Curry leaves - 2 Sprigs
  • 7. Fenugreek powder (Uluva podi) - 1/4 Teaspoon
  • 8. Turmeric powder (Manjalpodi) - 1/2 Teaspoon
  • 9. Coriander powder (Mallipodi) - 1/2 Teaspoon
  • 10. Red chili powder (Mulakpodi) - 2 1/2 Tablespoon
  • 11. Coconut oil - 2 Tablespoon
  • 12. Salt - To taste

Instructions

1. Heat a Clay pot and add coconut oil.
2. When oil is heated up add shallots and salt. Saute till shallots are soft in medium flame.
3. Add dried gamboge fruit, green chilis and curry leaves and saute till fragrant.
4. Reduce the flame very low then add fenugreek powder, turmeric powder, coriander powder and red chili powder one by one and saute till raw smell goes off. Don’t let it burn.
5. Add coconut milk and boil. When boiled,  add cleaned fish pieces and cook in medium flame for 10 minutes.
6. Reduce the flame to low and cook for 5 more minutes and switch off the flame.
7. Add a sprig of curry leaves and keep the pot half opened to let the oil separate on top.

 

 

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Traditional Kerala Recipes

Kottayam style fish curry | Kerala style fish curry | Meen mulakittathu | Meen vevichathu | Meen curry recipe

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Kottayam-style-fish-curry-kerala-fish-curry-meen-curry-meen-mulakittathu-meen-vevichathu-easy-fish-curry-recipe

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 😛

Best combination
– Kappa vevichathu (Tapioca)
– Rice + Moru curry/ Sambar/ Chammanthi/ Thoran

 

https://youtu.be/KP_ik3R9m40

 

Notes
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 recipe

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Ingredients

  • 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

Instructions

  1. Heat coconut oil in a Manchatti/ Meenchatti (clay currypot).
  2. Swirl the currypot and spread the coconut oil inside the manchatti.
  3. Splutter mustard seeds and fenugreek seeds.
  4. Add ginger, garlic and shallots and saute till soft. Don’t let it brown.
  5. Add 3 sprigs of curry leaves.Saute it.
  6. Keep the flame low and add turmeric powder, chilli powder and fenugreek powder.
  7. Saute till oil separates.
  8. Add soaked gambooge pieces and saute it for 2 minutes.
  9. Add 500 ml boiling water.
  10. Add salt.
  11. Let the curry boil till oil seperates with the pan little open in a medium flame.
  12. Add fish pieces and cook. Keep the pan little open and in low-medium flame.
  13. Swirl the currypot occassionally to avoid burning the bottom.
  14. Add hing powder after 15 minutes. Cook again, pan little open for 5 more minutes.
  15. Add 2 prigs curry leaves and switch off the flame.
  16. Keep the curry pan little open for 15 more minutes and serve.

 

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Traditional Kerala Recipes

Kerala Style Fish Curry | Mulakarach Meen Curry | Mulakitta Meen Curry

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Kerala Style Fish Curry - Mulakarach Meen Curry - Mulakitta Meen Curry

Malayalam word for fish is “Meen”. Some people call it as “Malsyam.

Kerala is very famous for Kappa (Cassava roots) and fish curry. Even in today’s world of modern fast food culture, malayalees have a good nostalgic feeling even hearing the name “Kappayum meenum”. Fish curry is an unavoidable dish in most of the non vegetarian malayali houses.

There are many ways to prepare the Kerala fish dishes – Red Fish Curry (with red chilly powder and kudam puli – gambooge), Thenga Aracha Meen Curry (fish curry with coconut gravy), Thenga Paal Fish Curry/ Fish Molee (fish curry made in coconut milk), thenga varutharacha fish curry (fish curry in roasted coconut gravy), Peera Patichathu (fish in crushed coconut), Meen Pollichathu (prepared in banana leaf) and many more. I’ll introduce you all kind of fish recipes in Kerala style in my upcoming posts.

Today I’m introducing a hot red fish curry. Here I’m using Cashmiri red chilli powder for hotness and gambooge for sourness. In some part of Kerala people use tamarind to give the sourness. Red fish curry is known in many names like Chuvanna Meen curry, Meen vattichath, Meen vevichathu etc – Kerala’s most favorite traditional side dish.

For a traditional style of preparation it’s recommended to use a “Meen Chatty” (earthern kadai) to make the curry. Usually red fish curry is prepared in the evening and keep it overnight and use it next day. So that the curry become more tasty by fish pieces absorbing the sourness, hotness, oil well.

Coconut oil is an another important ingredient of Kerala cooking. It gives a nice aroma to red fish curry.In this recipe I’m not adding usual tempering with mustard seeds or with any other ingredient but  I add few drops of raw coconut oil at the end of the cooking. Also in this preparation I’m grinding the ingredients together to obtain a thick gravy.

Best combination

  •  Kappa (Tapioca)
  • Rice + Moru + Thoran
  •  Rice + Sambar
  • Rice + Curd + Chammanthi
  • Rice + Chammanthi
  • Porotta

Kerala Style Fish Curry | Mulakarach Meen Curry | Mulakitta Meen Curry

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Serves: 8 Prep Time: Cooking Time:

Ingredients

  • 1. Fish - 1/2 Kg
  • 2. Cashmiri red chilly powder - 4 Tablespoon
  • 3. Turmeric powder - 1/2 Teaspoon
  • 4. Ginger - 1 1/2 Tablespoon - Chopped
  • 5. Garlic - 1 1/2 Tablespoon - Chopped
  • 6. Green chilly - 1 No
  • 7. Shallots - 10 Nos
  • 8. Pepper corns - 1/4 Teaspoon
  • 9. Fenugreek seeds (Uluva) - 1/2 Teaspoon
  • 10. Curry leaves - 2 Stem
  • 11. Gambooge (Kudampuli) - 5 Pods
  • 12. Asafoetida - 1/8 Teaspoon
  • 13. Coconut oil - 1 1/2 Tablespoon
  • 14. Salt

Instructions

  1. Make a smooth paste of ingredients 2 – 9 and salt.
  2. Heat oil in an earthen kadai (any type of pan can be used), add paste and saute till row smell goes away.
  3. Add 2 cups of hot water and mix well without any lumps.
  4. Bring the mixture to boil.
  5. Add gambooge, asafoetida, curry leaves. (gambooge must be soaked in hot water at least for 15 minutes before adding)
  6. Mix well and allow it to boil for 2 minutes.
  7. Add cleaned fish, mix gently and cover with a lid.
  8. Cook in low-medium flame for around 10- 15minutes.
  9. Swirl the kadai or gently stir the curry without breaking the fish.
  10. Sprinkle coconut oil on the curry and swirl it.
  11. Cover the lid and switch off the flame.
  12. Keep it overnight and serve next day for more taste.

https://youtu.be/KP_ik3R9m40

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