Monday, July 20, 2015

Kottayam style fish curry / Meen Vevichathu

Fish curry is a common recipe in South India and in the coastal regions. The texture of this fish curry is very smooth, tastes tangy and is best when eaten with white rice.  This recipe looks so simple and it will be done just in 20 minutes.  Kottayam style fish curry tastes delicious, full of flavor, packed with nutrients and easy to make. This Kottayam style fish curry is known as Meen vevichathu. Red Kashmiri chili powder is another important to give the curry its bright red colour. It makes a great meal choice to feed the family and makes perfect dinner on cold wintery night.

Nutrition facts:
I used Tilapia fish in this Kottayam style fish curry.  So I am going to share the nutrition facts of tilapia fish.
There are 27 calories in one ounce of Tilapia. It contains 0.49g of fat, 0g of carbs and 5.69g of protein.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Coconut oil
Mustard seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Curry leaves
Crushed Ginger and garlic – 11/2 tsp
Shallots – 10 - 13
Kashmiri red chili powder – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Tamarind – small lemon size
Tilapia fish fillets – 2

1. Soak tamarind in water for 10 minutes. Mix the spice powder in coconut oil or water and make a paste.
2. Heat oil in a Non-stick pan and splutter mustard and fenugreek seeds. Add crushed ginger garlic paste and stir for 2 minutes.
3. Add shallots and curry leaves, saute till it becomes translucent. Add the masala paste, salt and fry till the oil leave the sides.
4. Add tamarind extract, fish pieces and enough water. Cook till the fish is done and gravy becomes thick. Serve with white rice.

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