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Side Dish

Kottayam Style Fish Curry | Kottayam Meen Curry

Among the myriad of culinary delights, Kottayam Meen Curry stands out as a gem in the treasure trove of Kerala's recipes.

Ingredientsfor 4 servings

1 kg King Fish or any fleshy fish
2 tbsp Chilly powder
1 tbsp Kashmiri Chilly Powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds Methi (Uluva)
1 tsp Mustard seeds
5 nos Shallots (chopped (Kunjulli)
6 nos Garlic cloves — crushed
1/2 inch Piece Ginger — crushed
5 nos Split green chilies
5 piece Kukum star Kudam (Puli)
1/4 cup Coconut oil
10 Stems Curry leaves
3 cup Water
Salt, as needed

Preparation

Step 1
First, soak the kudum puli pieces in 1/2 cup of water adding little salt too. Keep soaked Kudam puli or Gambooge aside. Also prepare a mixture of turmeric powder, chilly powder and kashmiri chilly powder in half cup of water and set aside.
Step 2
Next, heat about a quarter cup of coconut oil or vegetable oil in a frying pan or chatti.
Step 3
Add mustard seeds and when they allow to crackle, add fenugreek seeds and fry in low flame. Add chopped shallots, crushed ginger and garlic, few curry leaves, split green chilies and stir fry.
Step 4
Add the mixture of turmeric, chilly powder and kashmiri chilly powder to the pan and stir in low flame. Let the raw smell of chilly powder disappear.
Step 5
When oil begins to clear, add half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Step 6
Add salt and cook until the gravy is thick. Keep the gravy aside.
Step 7
Get a fairly large frying pan.
Step 8
Prepare a bed of curry leaves.
Step 9
Arrange the pieces of fish on this bed.
Step 10
Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Step 11
Add the remaining curry leaves and kudumpuli pieces, cover with a lid and cook slowly. Do not stir.
Step 12
If necessary, you can lift the frying pan by it`s handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
Step 13
This kottayam style meen curry preparation is best after it sits for a day or two to allow time for the spices to get into the fish. The meen curry gets better as it stays in the chatty.
Step 14
The fish delicacy with kappa or rice.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

Kottayam Meen CurryKottayam Style Fish Curry

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Ingredientsfor 4 servings

1 kg King Fish or any fleshy fish

2 tbsp Chilly powder

1 tbsp Kashmiri Chilly Powder

1/2 tsp Turmeric powder

1/2 tsp Fenugreek seeds Methi (Uluva)

1 tsp Mustard seeds

5 nos Shallots (chopped (Kunjulli)

6 nos Garlic cloves — crushed

1/2 inch Piece Ginger — crushed

5 nos Split green chilies

5 piece Kukum star Kudam (Puli)

1/4 cup Coconut oil

10 Stems Curry leaves

3 cup Water

Salt, as needed

Preparation

Step 1

First, soak the kudum puli pieces in 1/2 cup of water adding little salt too. Keep soaked Kudam puli or Gambooge aside. Also prepare a mixture of turmeric powder, chilly powder and kashmiri chilly powder in half cup of water and set aside.

Step 2

Next, heat about a quarter cup of coconut oil or vegetable oil in a frying pan or chatti.

Step 3

Add mustard seeds and when they allow to crackle, add fenugreek seeds and fry in low flame. Add chopped shallots, crushed ginger and garlic, few curry leaves, split green chilies and stir fry.

Step 4

Add the mixture of turmeric, chilly powder and kashmiri chilly powder to the pan and stir in low flame. Let the raw smell of chilly powder disappear.

Step 5

When oil begins to clear, add half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.

Step 6

Add salt and cook until the gravy is thick. Keep the gravy aside.

Step 7

Get a fairly large frying pan.

Step 8

Prepare a bed of curry leaves.

Step 9

Arrange the pieces of fish on this bed.

Step 10

Pour the previously prepared gravy over this. The pieces of fish should be completely covered.

Step 11

Add the remaining curry leaves and kudumpuli pieces, cover with a lid and cook slowly. Do not stir.

Step 12

If necessary, you can lift the frying pan by it`s handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.

Step 13

This kottayam style meen curry preparation is best after it sits for a day or two to allow time for the spices to get into the fish. The meen curry gets better as it stays in the chatty.

Step 14

The fish delicacy with kappa or rice.