Kottayam Style Fish Curry

Kottayam style fish curry is one of the popular fish curries in Kerala. In Kerala, it is called Meen Vevichathu or Meen Mulakkitathu. It's a basic fish curry that has prominent sour flavours from Kudam polli(Malabar tamarind )and vibrant red colour from the Kashmiri chilli powder. Since we ran out of Kadum poli we substituted it with Tamarind which does a great job as well. In this recipe we have used mackerel steaks, you can use fish of your choice.
June 25, 2021 5 Comments

CategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 400 g Mackerel Fish steaks
 8 Shallots, sliced
 ¼ tsp Fenugreek seeds
 3 tbsp Coconut oil
 ½ tsp Mustard seeds
 4 Green Chillies
 1 inch, Ginger
 6 Garlic Cloves
 2.50 tbsp Kashmiri chilli powder
 1 tsp Chilli powder
 10 Curry leaves
 Tamarind Pulp
 ½ tsp Black pepper powder
 1 cup Water
 Salt, as per taste

1

Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.

2

Cook chopped shallots until they turn light brown.

3

Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.

4

Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.

5

Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.

6

Mix in water, reducing it to half if using soaked Malabar Tamarind.

7

Season the curry with salt and black pepper powder and bring to a boil.

8

Add fish steaks to the curry and simmer for 10 minutes.

9

Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.

Ingredients

 400 g Mackerel Fish steaks
 8 Shallots, sliced
 ¼ tsp Fenugreek seeds
 3 tbsp Coconut oil
 ½ tsp Mustard seeds
 4 Green Chillies
 1 inch, Ginger
 6 Garlic Cloves
 2.50 tbsp Kashmiri chilli powder
 1 tsp Chilli powder
 10 Curry leaves
 Tamarind Pulp
 ½ tsp Black pepper powder
 1 cup Water
 Salt, as per taste

Directions

1

Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.

2

Cook chopped shallots until they turn light brown.

3

Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.

4

Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.

5

Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.

6

Mix in water, reducing it to half if using soaked Malabar Tamarind.

7

Season the curry with salt and black pepper powder and bring to a boil.

8

Add fish steaks to the curry and simmer for 10 minutes.

9

Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.

Notes

Kottayam Style Fish Curry
IngredientsDirections
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