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Main Course

Traditional Style Meen Vevichathu

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

1/2 kg Fish
2-3 piece Kukum Star kudampuli
2 tbsp Shallots — chopped (Kunjulli)
1 tbsp Garlic — chopped
1 tbsp Ginger — chopped
3 tbsp Chilly powder Piriyan
1/4 tsp Turmeric powder
1/4 tsp Fenugreek powder (Uluva)
Coconut oil, to taste
1/2 tsp Fenugreek seeds (Uluva)
1/2 tsp Mustard seeds Kadugu
2 Stems Curry leaves
Salt, to taste

Preparation

Step 1
Slice the fish into even sized pieces.
Step 2
Soak the kukum star pieces in half cup water. Add salt and set aside.
Step 3
Mix chilly powder, turmeric powder and fenugreek powder on low heat in a vessel.
Step 4
Add little water and make a paste and then turn the heat off.
Step 5
Heat the oil in an open frying pan and crackle mustard seeds and fenugreek seeds.
Step 6
Add chopped shallots, garlic, ginger and a few curry leaves.
Step 7
Cook in medium heat till a roasted smell comes.
Step 8
Add the paste of chilly powder, turmeric powder and fenugreek powder which was kept aside.
Step 9
Keep stirring and add water slowly till the gravy is roasted.
Step 10
Turn off the burner when oil assembles on the top.
Step 11
In to the frying pan, put kukum star pieces and kukum star soaked water. :- Add extra water as needed.
Step 12
Dip the sliced fish pieces and place some curry leaves on top and heat for sometime.
Step 13
When boiling starts, lower the heat and cook.
Step 14
When the fish is cooked and the gravy is thick, turn off the heat.
Step 15
Taste the Meen Vevichathu and add salt if needed.
Step 16
Traditional Style Meen Vevichathu is ready!
Step 17
Note:- Use only (Piriyan) chilly powder for a thick consistency and a grand red colour.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

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Main Course

Traditional Style Meen Vevichathu

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

1/2 kg Fish
2-3 piece Kukum Star kudampuli
2 tbsp Shallots — chopped (Kunjulli)
1 tbsp Garlic — chopped
1 tbsp Ginger — chopped
3 tbsp Chilly powder Piriyan
1/4 tsp Turmeric powder
1/4 tsp Fenugreek powder (Uluva)
Coconut oil, to taste
1/2 tsp Fenugreek seeds (Uluva)
1/2 tsp Mustard seeds Kadugu
2 Stems Curry leaves
Salt, to taste

Preparation

Step 1
Slice the fish into even sized pieces.
Step 2
Soak the kukum star pieces in half cup water. Add salt and set aside.
Step 3
Mix chilly powder, turmeric powder and fenugreek powder on low heat in a vessel.
Step 4
Add little water and make a paste and then turn the heat off.
Step 5
Heat the oil in an open frying pan and crackle mustard seeds and fenugreek seeds.
Step 6
Add chopped shallots, garlic, ginger and a few curry leaves.
Step 7
Cook in medium heat till a roasted smell comes.
Step 8
Add the paste of chilly powder, turmeric powder and fenugreek powder which was kept aside.
Step 9
Keep stirring and add water slowly till the gravy is roasted.
Step 10
Turn off the burner when oil assembles on the top.
Step 11
In to the frying pan, put kukum star pieces and kukum star soaked water. :- Add extra water as needed.
Step 12
Dip the sliced fish pieces and place some curry leaves on top and heat for sometime.
Step 13
When boiling starts, lower the heat and cook.
Step 14
When the fish is cooked and the gravy is thick, turn off the heat.
Step 15
Taste the Meen Vevichathu and add salt if needed.
Step 16
Traditional Style Meen Vevichathu is ready!
Step 17
Note:- Use only (Piriyan) chilly powder for a thick consistency and a grand red colour.