- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 6 People
- Calories: 2073 kcal
- Carbohydrate Content: 42.2 g
- Cholesterol Content: 500 mg
- Fat Content: 125.71 g
- Fiber Content: 13.1 g
- Protein Content: 192.6 g
- Saturated Fat Content: 59.033 g
- Serving Size: 1
- Sodium Content: 3007 mg
- Sugar Content: 14.41 g
- Trans Fat Content: 0.051 g
Meen Vevichathu is a Malayalee style fish curry recipe. In this recipe, fresh fish is cooked in an earthen pot with spices, fish, onion, ginger, kokum, and many other ingredients. This tangy fish curry is a must-have a dish in the household of Kerala district. It is a delightful recipe for all the seafood lovers. Here I have shared the recipe which is a traditional recipe of Kottayam (a city of kerala). You can store this fish curry for 1-2 days, and it tastes better on the next day. This lip-smacking Kottayam style fish curry is best to serve over the weekend meal or serve it on the family gathering. Serve it with hot boiled rice or Mashed Tapioca /Kappa Puzhukku. Do give a try and Enjoy!
Ingredients of Meen Vevichathu Recipe
- Fish - 1 Kg
- Onions - 100 gm
- Coriander seeds - 10 gm
- Whole red chili - 4
- Turmeric powder - 1 Teaspoon
- Salt - 1 Teaspoon
- Ginger - 15 gm
- Garlic - 10 gm
- Curry leaves - 1 Spring
- Kokum - 30 gm
- Coconut oil - 2 Tablespoons
How to Make Meen Vevichathu
Step 1: Soak kokum in a little water.
Step 2: Grind onions to a fine paste.
Step 3: Broil whole red chilli and coriander seeds separately and grind to a powder.
Step 4: Clean and cut fish into 1 ½ inch chunks. Add ground masala and turmeric to the fish and mix them well.
Step 5: Now, add onions, garlic paste and salt and mix them well.
Step 6: Place curry leaves and half of the kokum in a frying pan.
Step 7: Add the fish pieces. Sprinkle with finely chopped ginger and the remaining kokum.
Step 8: Add water, bring to boil and let them simmer until the fish is tender.
Step 9: Add oil and simmer for a few minutes. Check for seasoning.
Step 10: Garnish with fresh coriander leaves and serve hot with steamed rice.