Tuesday, February 20, 2018

KERALA FISH CURRY RECIPES - RED HOT KOTTAYAM STYLE FISH CURRY

SPICY FISH CURRY RECIPE - Kerala fish curry

Kottayam fish curry is a red-hot fish curry recipe which tastes absolutely perfect along with steamed rice. This Kerala fish curry is very popular around the globe. In Kottayam, this fish curry is also known as Meen vevichath. Gamboge or kudampuli is the main ingredient which adds sourness to this fish curry. And so, this curry recipe is No tomato fish curry recipe. I have shared many fish curry recipes on my blog like Goan fish curry, Kerala fish curry, Indian fish curry, Malabar fish curry, No oil fish curry etc. Do check my blog for a variety of fish curry recipes. So let us move on to the recipe showing how to make Kottayam style fish curry recipe / Kottayam meen curry. 

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INGREDIENTS

Fish                - 3 nos, make thin slices
Mustard seed  - half tsp
Fenugreek seed - 1 tsp
Garlic  - 3 cloves, chopped
Ginger - a small piece, chopped
Green chillies -  3nos, sliced
Shallots  - 10 nos, chopped
Kashmiri chilli powder- 2.5 tbsp (must use this chilli powder for the fine red texture)
Turmeric powder - 1 tsp
Gamboge / kudampuli  - 2 pieces, soaked in water
Water   - 1.5 cups
Coconut oil - 2 tbsp + quarter tsp (for seasoning)
Salt

PREPARATION

Please watch the below video showing how to make kottayam meen curry



  • Clean the fish well and cut into small pieces. Drain it well and then set this aside.
  • Soak the gamboge in water and set this aside.
  • Now heat a clay pot (more preferred) with coconut oil (2 tbsp). Once hot, add mustard seed and fenugreek seed. 
  • Allow it to splutter and then add chopped ginger, garlic and green chilies.
  • Saute for 2 minutes over a low flame and then add the chopped shallots.
  • Saute until shallots turn soft and then make the flame to very low (which is very important).
  • Now we have to add the spice powders. Add the turmeric powder along with Kashmiri chili paste (mix the Kashmiri chili powder with some water and add it little by little until it forms a paste). If you are using normal chili powder, then add less (than mentioned ) as it will be too fiery. 
  • Saute well over a very low flame until the oil separates or floats on the top (which is very important for getting the reddish color to this curry).
  • When done, add the gamboge along with the soaked water and salt. Mix well. Allow it boil. Then add the water (1.5 CUPS).
  • Again mix very well, cover it with a lid and allow it to boil.
  • When it starts to boil, add the fish pieces. Swirl the pot. And then cook for 5 to 8 minutes or until fish pieces are done.
  • When done, add quarter tsp of coconut oil on the top and remove from flame.
  • Let it sit covered for an hour and then serve.... for the best result. 
  • It pairs best with steamed rice or chapati.
  • Watch the video here - kerala fish curry
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