Menu

Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)

  • Details
  • Related Items

 

 
Meen Pattichathu/Vattichathu is a spicy fish curry, a traditional Syrian Christian dish. This is fiery red curry which is hot as well as tangy. The trick involved in this dish is using Kashmiri red chilli powder, which is mild in heat but gives a bright red colour. A key ingredient of this dish is Gambooge, a tamarind variety, known as Kudampuli in Malayalam, which gives the tangy twist to it. Ideally, this curry should be cooked in a claypot for best results. One of the favourite combination of Keralites is Meen Pattichathu/Vattichathu with Kappa Vachathu. You can see the video of Meen Pattichathu here.
 

 

Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)

Meen Pattichathu/Vattichathu is a spicy fish curry, a traditional Syrian Christian dish. This is fiery red curry which is hot as well as tangy. The trick involved in this dish is using Kashmiri red chilli powder, which is mild in heat but gives a bright red colour.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 Servings

Ingredients
  

  • 750 gms Fish pieces
  • 1 - 1/2 tablespoons Kashmiri Chilli powder (Adjust to suit your heat tolerance)
  • 1 teaspoon Turmeric powder
  • 3/4 teaspoon Fenugreek powder
  • 5-6 pieces Gambooge/Kudampuli
  • to taste Salt
  • as required Water
  • 3- 4 sprigs Curry leaves
  • 1 teaspoon Mustard seeds

To be coarsely ground

  • 8-9 shallots
  • 8-9 Garlic cloves
  • 1 inch Ginger

Instructions
 

  • Grind the shallots, ginger and garlic coarsely and keep aside.
  • Mix the chilli, turmeric and fenugreek powders together with a bit of water to form a paste and keep aside.
  • Clean the gambooge and boil in some water along with salt and keep aside.
  • Heat oil in an earthen pot.
  • Add the mustard seeds.
  • When it starts to splutter, add the ground shallot mixture along with curry leaves.
  • Once the raw smell goes, add the chilli powder paste and cook till oil separates.
  • Add the gambooge along with the water.
  • When it boils, add the fish pieces.
  • Cover and cook on low heat for a few minutes.
  • Remove the lid and let cook till you get the desired consistency.
  • Ideal with rice or Kappa Vachathu.

Notes

Note
Adjust the quantity of Gambooge, according to the sourness you require.
 
 

%d bloggers like this: