8. fry for a couple of minutes until raw smell leaves. This site uses Akismet to reduce spam. Allow the gravy to come to another boil for another minute. Once again I am really sorry. I love what you guys have done but would like to see more recipes! If I use store bought tamarind concentrate, how much should I use? If you are using cocum, soak it in warm water for 15 30 minutes before you start cooking so that it will soak well. When the onions turn golden, add ginger and garlic to the pan. Mix it all together tomake the masala, and then add it to the pan and mix it well. Did I mention Im all excited about this one? We did not use the concentrate. Keep up the good work 5. Curry leaves - 2 - 3 sprigs Method:- 1. Thanks. That sounds like a great plan! If you do not have one, a regular kadai or pan can be used. add the tamarind along with the water. Sorry for the typo. Add in the Mustard Seeds and allow them to splutter. Fennel Seeds 1 tsp That would be so much the easier. We hope our viewers will see the question answered before or another viewer will come to our rescue. Heat oil, crackle mustard seeds and then add fenugreek seeds and curry leaves. Mohuwa. I made this recipe, and it was really good. Hi Ladies! 1. 2012-2022 Supreme Seafood. Add coccum along with the water & fish pieces. I tried this fish curry. You wash about 4-5 and let soak in 1 cup warm water for 15-20 mts. 3. 3 Once the onions are light brown, add the chopped Shallots, garlic, ginger, curry leaves, and green chilies. The use of gambooge/kudampuli is another key ingredient which actually brings a smoky tanginess to the curry. Cook on low flame for another 2 minutes. Combine well. 2. Seer fish Big / Vanjaram Boneless-250-gm-pack, Black Pomfret Medium / vawal fish (whole), Japanese Thread Fin Bream Big / Sankara fish, White Pomfret fish 100 gm to 150 gm / White Vaval, Black Pomfret fish small / Vawal fish / Whole, Prawn White Medium Peeled and deveined-500-gm-pack, Prawn White Medium Peeled and deveined-250-gm-pack. Add a little water to avoid the dry spices burning and cook for about 2-3 min. 2. Grind the to grind ingredients and set aside. Hi Sarah, Serve with rice/ kappa puzhukku/ puttu/ chapathi.Some Related Videos For You:- Egg samosa - https://youtu.be/Y10DC5K-JCY Ulli pachadi - https://youtu.be/iWIDHULdFk0 Fried porotta - https://youtu.be/Na6GnKpZgjkChicken pollichathu - https://youtu.be/mwEpC6o-T4c Bread Chilli - https://youtu.be/NCKkhfej5n4 Raw papaya curry - https://youtu.be/F5jnfXs6QpI Sprouted chana thoran - https://youtu.be/fb7vX7le5Ns Beef fry - https://youtu.be/9kG02Dut21o Puffy poori/puri - https://youtu.be/LD85J7k3rcw Poori masala - https://youtu.be/JzrWb30Y-ko Squid roast- https://youtu.be/HTU_pxKX9IM Insatnt mango pickle - https://youtu.be/twXbwncLNKo Egg maggi nudles - https://youtu.be/io64IrlrMkY Potato lollipop - https://youtu.be/86qc9COwjqMSubscribe us for more recipes-https://www.youtube.com/channel/UCAH00LFsTi81AfnbE4HzhpwFollow us at:-https://www.facebook.com/Vichus-Kitchen-109359130749919https://www.instagram.com/vishnucs123kottayam style meen curryfish curry kottayam stylefish currymeen curryfush curry kerala stylemeen curry kerala stylekottayam style fish currykottayam stylekottayamstylechoora currykottayam style choora meen currykottayam style choora currychoora curry malayalamfish curry malayalammeen curry malayalamspicy fish curry spicy fish curry kottayamspicy fish curry malayalamspicy fish curry keralaspicy fish curry kerala malayalamkerala style choora currymeen curryfish masalaspicy meen curry fishcurrymeenhow tokottayamkerala stylekeralasouth indian fish currysouth fish currysouthkerala style fish currykerala style meen currykerala meen currychristmas specialchristmas special 2021christmas recipechristmas 2021christmas ruchikal#kottayamstylemeencurry #howtomakekottayamstylefishcurry#kottayammeencurry#christmasrecipe2021#christmas2021#christmasruchikal###kottayamstylefishcurry#kottayamfishcurry#kottayammeencurry#keralastylefishcurry Once the gravy becomes thick turn off flame and spread some more curry leaves.6. Add in the Ginger, Onions, Green Chillies and Curry Leaves. 1. Then add it to the masala and mix it well. Heat oil in a pan and shallow fry the fish pieces.Serve with onion rings and a slice of lime. Once the fish pieces are completely cooked through, switch off . Mash the kokum well into the water, strain and set the kokum water aside. fry well until the onions are slightly brown in color. And I will indeed prepare the entire dish ahead of time and leave it on the counter. Turmeric powder 1/2 tsp9. I had a wonderful party and everyone just LOVED the curry. Add cocum and salt. Lid would be really help full especially for a non stick pans where you use to cook a non veg dish. Add medium thick coconut milk and bring it to a boil. If you like my recipes, please "Like" my Facebook page or "Follow" me to get new recipe updates via your social network of choice. Could you please share the brand name of that GREEN NON STICK PAN that you used in this episode? I second everything Tanya and Kristin said! Also, we have never been secretive about the products we use and we have no issues telling our viewers where we buy our products. In fact for many years I have been entreating my wife to learn to cook Indian food but her early experiments were so discouraging she had given up hope. Then heat oil in a deep bottomed pan (or) earthen pot, and rotate the pan to evenly spread the oil on all sides of the pan. Delish! Saute this on low heat for around 5 mins. I wont make that mistake again. Serve hot with rice or appam. We always try to mention that tamarind is to taste because it really depends on what brand, concentrate vs fresh soaked, etc you use. It tastes much better if you store the curry for a day in the refrigerator, and then reheat it the next day before using it. Add in the Ginger, Onions, Green Chillies and Curry Leaves. In a pan, on medium-high heat, heat Oil and add in the Fenugreek Seeds. Kottayam Style Red Fish Curry / Meen fish Vevichathu Recipe Watch on Ingredients Any Fish (I've used salmon here) - 1 pound (around kg), cut into medium size pieces Shallots (small onion) - 6, sliced Ginger - 1 tbsp, chopped Garlic - 1 tbsp, chopped Green chili - 2, slits Kashmiri red chili powder - 2 tbsp Turmeric powder - tsp 4. Use Kashmiri chilly powder to make it less spicy.)8. This dish is easy to prepare and tastes spectacular with rice. I am Scotts wife, and I love your recipes. Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Add the items given under To Temper. Cut and wash the Fish to bite-size pieces. I love seeing your takes on my recipes! Great work you guys! Unakka meen / dried fish - 100 g 2. And this dish is a very fine example of that wonderful cuisine that we hear so much of. Fish cooks very fast, unlike other meats. We made and had the fish curry yesterday and it was absolutely delicious. Add soaked Kudam puli and little water then give it a good mix, after 3 mins add enough water and boil the gravy for 6-10 mins.5. Mulakittu aracha meen curry, the very delicious spicy kerala style fish curry by Thresiamma Thomas for . All Rights Reserved. Add the marinated dry fish to the Manchatti/Earthen ware or any pan/vessel. In blender, pluse and mince the shallots without adding water to coarse paste form. Then add the spices, that is, red chilli powder and turmeric powder to the pan. 6. Ill make it again on Saturday to share it with my friends at the birthday party. (Expect to sneeze and cough at this point.) Thanx for sharing this very delish recepie. Print Recipe Pin Recipe Prep Time 20 mins Total Time 20 mins Cuisine Kerala Servings 4 people Ingredients 1 kg King Fish 2 tbsp Chilly powder 1/2 tsp Turmeric powder 1/2 tsp Fenugreek Uluva/Methi 1 tsp Mustard seeds We answer questions once, twicesometimes 10 times. What they put in the receipe is Tamarind paste,not the concentrate. I am so excited and cant wait to try all your recipes! Fenugreek 1 tsp10. 7. Hital/Anuja we are not asking you to advertise any brand. I was going to ask how this dish would fare on the counter for a few hours but I think I may have answered my own question. 3. Tomato 1 med. (and easy), Hello guys, Add the fish pieces and cook till done. Method: Ethakka / raw plantain - 1, medium - sized Shallots - 4, sliced (optional) Green chillies - 2 - 3, slit Turmeric powder - 1/4 tsp Chilly powder - 2 tsp Coriander powder - 1 tsp Curry leaves - 1 sprig Cocums / kudam puli - 2 (Soak in warm water for 5 - 10 minutes and tear to small pieces) 3. Kottayam Style Red Fish Curry / Meen (fish) Vevichathu is ready to serve with Steamed rice or Tapioca (Kappa). Thanks, Instructions Soak cocum in 3 tbsp water for 10 minutes. As the names suggest, it is a basic fish curry that is cooked with kudum puli (Malabar Tamrind) and red chili powder. Serve hot over some white rice. Clearly Im all excited by this curry since Im leaving two comments in under a minute. Kashmiri red chili powder gives a medium spicy taste with rich red color. Wonderful! Price: $15.99 Add to My order You might also like Kumarkom Fish Curry Shrimp Molly Fish Molly Curry Leaves few for garnish Transfer into a bowl aside. Now lower the flame and add in kashmiri chilli powder and pepper powder. Soak the kokum pieces in warm water for 10 minutes. Add in shallots, garlic, ginger, curry leaves and turmeric powder. But the one used by these gals has a lid. 6. 1 piece of Gambooge (Kudampuli) soaked in water. Meen Mulakittathu or Meen Vevichathu, which is the one of the easiest fish curry recipes in Kerala. . 6. 10. Thanks for your help! Mustard Seeds 1 tsp Clean and cut the fish into medium sized pieces. Thanks Btw, Kerala is called Gods Own Country. Hi Hetal and Anuja, this is just to let you know that your dishes made it as far as Stuttgart, Germany (all-white-blond-blue-eyes-unfortunately-never-been-to-India-household). Ingredients Fish (King Fish or any firm fish cubed with bones) - 1 kg Kashmiri chilli powder - 4 to 6 Tablespoons Turmeric powder -1 teaspoon Shallots (Kunjulli) - few to a handful, as per your choic Ginger -2 Inch piece Garlic pods - 1 Full Pod Kodam puli - 10 small pieces Curry leaves Mustard seeds - 1 tablespoon Coconut Oil - 4 table spoons This spicy fish curry has become the culinary trademark of the Travancore region though it is proudly referred to as Kottayam fish curry to the outside world. 1 piece of Gambooge (Kudampuli) soaked in water Half fried fish pieces are cooked in coconut milk based gravy with some spices so that flavour of the fish dominates tin the curry.Fish moilee is a spicy fish and coconut dish of possible Portuguese or Indian origin. You could possibly use some paprika for the color. Let it sit for 15 20 minutes to bring out the full flavor. I appreciate you addressing my question. You could omit the fenugreek seedsthey provide a subtle flavor but if you just cant find them, itll be okay. Chop the shallots into small pieces. Warm on the stove after ritual and put in the fish. It sounds delightful! Adding Amchur slices is another option when fresh sour mangoes are not in season. I just have to say, over the last few years I have made this dish many times. Grind the ginger and garlic pieces into a paste form in a mixer. Make a paste of the all spice powders listed above 11/2 -2 tbsp of water and keep it . The fish looked rather uncooked, knowing how uncooked fish could upset ones tummy, can you confirm that the fish was cooked well.I will follow your recipe to the T otherwise.Sorry about this but I rather know before cooking.Than You. Wash and soak the gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5-10 minutes. Oh, thank you! Keep the marinated fish for half an hour. I have also used Kashmiri Red chili powder which gives the bright red color to the curry while maintaining the spiciness. 100+ varieties of seafood | Customised cuts | Chemical-free | Supreme quality. Heat 1 cup of oil in a manchatti (claypot) or a deep pan at medium heat and splutter the mustard and fenugreek seeds.2. Cook Time: 15 min Make gashes in the fish pieces and marinate the pieces with the ground paste. 1. Salt (as required) Coconut oil (as required) Instructions Clean and cut fish into pieces. Add pepper and cook on low flame for a minute. Add in the Fish pieces and mix gently. 12. Then fry the onions in it for a few minutes on low flame. Hello dear friends, today we learn how to make Kottayam style spicy fish curry. 15. Periyar brands has kokum available in packets at some indian stores in the US. It goes very well with rice/ kappa puzhukku/ puttu/ chapathi. Clean the fish in salt and water, and keep it aside after draining the water completely. Im a western American and trying to learn Indian cooking so forgive me if Im asking a silly question. The fish is not undercooked. . But Hital/Anuja never cared to answer that question. That creamy stuff in restaurants is one of the reasons we wanted to show how normal Indians eat (without all the added junk). Keep it aside. I typed it on my phone and it auto-corrected very oddly. Fish pieces are cooked in medium flame with masala paste and tamarind water to create this flavorfulKottayam Style Red Fish Curry / Meen (fish) Vevichathu. I love being able to make Indian dishes at home because you guys make it foolproof! In a bowl, take Kashmiri red chili powder, turmeric powder, and fenugreek powder. 2. only if i could have that already prepared curry!! 16. Thank you for your comment. We eat this with rice or even chapathi.I concur with Sonia, we use Kokum for the sourness or Green mangoes, never tamarind. You can add coriander powder along with the red chili powder if you want the gravy to be thick. Thank you!More Fish Curry Recipes from @Shabias Kitchen 1) https://youtube.com/shorts/3L0MroE6z3w2) https://youtu.be/OsVf91TgkyQ3) https://youtu.be/NjAmsVlfb8s4) https://youtu.be/pWmtNk-rFKY5) https://youtu.be/8T8c9VJy3xM6) https://youtu.be/Qzi6ylj9bhc7) https://youtu.be/8EIX-2SQQ9Q8) https://youtu.be/XlUI6OQkINA#kottayamstylefishcurry #meencurry # #meenmulakittathu #fishcurry #curry #keralastylefishcurry #healthyfood #easycurry #easyfishrecipe #easyfishrecipes #chillicurry #howtomakefishcurry #easymeencurry #meenkulambu #fishgravy #ayalacurry #ayalamulakittathu #mackerelrecipe #seafood #seafoodrecipe #tastyfishcurry You ladies are the reason an American from the midwest (Michigan) with Irish/German/French/Scandinavian heritage can now cook fantastic curries, pakora, biryanis, parathas, etc. There are 2 main differences that makes this dish stand out from all other seafood preparations of Kerala use of black kokum as the souring agent instead of tamarind and absence of coconut (no one needs an explanation about Keralas fixation with coconut). Add the masala paste and salt & fry till oil starts appearing. WIll have a rich almost reddish brown liquid. Allow the for for about 3-4 min, reduce flame and add Coconut Milk. Supreme Seafood Home Delivery in chennai. If you try this Kottayam Style Red Fish Curry / Meen (fish) Vevichathu, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. They will sure be amazed at your cooking skills. I never heard the Land of Gods expression before. This fish curry can be left outside for 1-2 days and tastes better the next day. Concentrate is more dense than paste. Thanks for your reply Hetal. 1. Add salt, followed by fish pieces. How to make Meen Vevichathu - Kottayam Style Fish Curry - Spicy Fish Curry : 1. How much do you add if you are using tamarind concentrate? You can explore a well detailed recipe of Kottayam Fish Curry here that can be easily prepared at home. Add ginger, and saute till the onions slices are golden brown. Add in Fennel Seeds and mix. 1. Good luck! Make a paste with red chilli powder, kashmiri chilli powder and turmeric powder and add to the above and saut again till the oil clears. 4 You can make this curry with any fish of your choice. We have seen other similar pans advertised as The Green Pan but are not sure if they are exactly the same as what we have (again, there is no marking on the pan). Allow it to cook for 2 to 3 mins. 4. Wowlooking so goodi am going to try itthanks ladies.. Hi Hetal & Anuja, 9. We are juggling a bunch of different responsibilities so we are doing the best we can. It is amazing how you turn such complicated curries in to simple easy to follow recipes!
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