Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, meen vattichathu. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Meen Vattichathu is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Meen Vattichathu is something that I’ve loved my entire life.

Meen Vattichathu Recipe / Kottayam Style Fish Curry. The fiery red, spicy flavored fish curry goes perfect with rice and is the best accompaniment with Kappa Vevichathu. The red color and thickness of the dish is the trick played by Kashmiri red chilli powder.

To begin with this recipe, we have to prepare a few components. You can cook meen vattichathu using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Meen Vattichathu:

1. Get 1 kg Red snapper -
2. Get 1/2 tsp Mustard Seeds -
3. Take 1/4 tsp Methi Seeds -
4. Get handful Curry Leaves - A
5. Make ready 3 - 4 tbsps Coconut oil -
6. Take 1/2 cup Shallots - finely sliced ,
7. Prepare 1.5 tsps Ginger - finely grated ,
8. Get 1.5 tsps Garlic - finely grated ,
9. Take 3 chilly , Green , cut lengthwise -
10. Get 3 pcs Kudam Puli (Fish tamarind) -   ,
11. Prepare To taste Salt -
12. Get 3 - 3.5 tsps Chilly powder -
13. Make ready 2 tsps Chilly Kashmiri powder -
14. Take 2 tsps Fish Masala -
15. Get 1 tsp Turmeric powder -

This is fiery red curry which is hot as well as tangy. Mail This Article ( For more than one recipient, type addresses separated by comma) Recipient Mail address is Required. Mail address is Required Invalid Mail Format. Meen Vevichathu is the most sought after dish at every home in Kerala.

Steps to make Meen Vattichathu:

1. Heat 3 tbsp coconut oil in a meen chatti (or, a non stick pan). Splutter mustard seeds. Add methi seeds and saute for 10 seconds. Add curry leaves.
2. Add the ginger-garlic-green chilly to this and saute until they start to turn brown.
3. Now, add the finely sliced shallots and saute on medium flame. The shallots also should turn slightly brown (not golden brown)
4. Make a paste with the spice powders with as little water as possible. Adjust the chilly powder as well as Kashmiri chilly based on your spice tolerance.
5. To this, add the spice paste and continue to saute until the oil starts to separate.
6. Now, add 3 cups of water and bring to a boil.
7. Add the kudam puli and salt to taste and bring to a boil again.
8. Add the cleaned pieces of fish carefully. Do not put a spoon into stir this. Hold the edges of your chatti carefully and give it a slight shake ;). Bring this to a boil.
9. Reduce the flame, cover and cook until the fish is done.
10. Once the fish is cooked through, switch off the flame. Garnish with a spoon more of coconut oil and curry leaves.
11. Serve with rice, tapioca, or even appam!

Meen Vevichathu is essentially a fish curry that uses, fresh kokum as the souring agent in the curry. Seer fish slices are marinated and cooked in a finger licking good curry. The base of the curry is made with coconut, and whole spices along with with some ginger and garlic. Mathi Peera Pattichathu or sardines cooked with grated coconut is a popular Kerala lunch -seafood dish with enticing flavors! Kozhuva (Anchovies) or Mathi (Sardines) are usually used for making traditional Kerala style Meen peera.

So that is going to wrap it up for this exceptional food meen vattichathu recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!