INGREDIENTS: Fish - 1 kg; Red chilli powder - 1 1/2 Tbsp; Kashmiri chili powder - 2 1/2 Tbsp; Garlic - 2; Oil - 5 tbsp (preferably coconut oil) Green Chili - 4; Tamarind/kerala kokum/kudampuli - 3; Fenugreek powder - 1/2 tsp; Turmeric powder - 1/2 tsp; Curry leaves - a spring; Salt - as per your taste. Btw, Kerala is called God’s Own Country. 7. . I am Scott’s wife, and I love your recipes. Add two tablespoons of water to the chili powder, and make a thick paste. Tips: Curry Leaves – few for garnish What a compliment! We are juggling a bunch of different responsibilities so we are doing the best we can. Allow the gravy to come to another boil for another minute. Garnish with Curry Leaves, julienne Ginger and a few drops of Coconut Oil. Also I would like to say, thank you for what you gals are doing! Gently swirl the chatti in order to mix the gravy with fish pieces .reduce the flame ,cook for 10 min or until the gravy thickens. But it would be helpful for many of your viewers to buy some thing which is really long lasting as yours. Good luck! But the one used by these gals has a lid. 15. Wow…looking so good…i am going to try it…thanks ladies.. Hi Hetal & Anuja, If I use store bought tamarind concentrate, how much should I use? Add in the Ginger, Onions, Green Chillies and Curry Leaves. Really much better than Indian restaurants that make ‘company food’ full of extra cream which I can omit in my creations. Hi Hetal and Anuja, thanks for the congratulations. Soak gambooge in ½ cup of water for 10 minutes. One of the viewer in a different episode said “This is available in TARGET”, but that is not true. We opted for this type of pan because the light color makes it easier to see the food that we are cooking. Shakuntala. The flavor is amazing. And this dish is a very fine example of that wonderful cuisine that we hear so much of. Regarding the Kashmiri mirch, we use it to get a nice reddish color without getting too much heat that the red chili powder would add. Can you suggest some recipes with turnip? Add in the Ginger, Onions, Green Chillies and Curry Leaves. How to prepare Kerala Fish Curry? Adding Amchur slices is another option when fresh sour mangoes are not in season. The Colour and taste of the curry are in roasting the coconut until reddish-brown in low flame. Thanks for your help! 1. Make a paste with red chilli powder, kashmiri chilli powder and turmeric powder and add to the above and sauté again till the oil clears. Serves: 4-6, Tilapia or any Firm Fish – 1 lb, cut to bite size Add in Fennel Seeds and mix. Dont even expect a reply regarding the green pan. 6. Happy Cooking! 6. Tamarind Concentrate – probably not more than a tablespoon…but it does vary from brand to brand. Tomato – 1 med. Thank you so much for sharing your version! Add in the Mustard Seeds and allow them to splutter. In a pan, on medium-high heat, heat Oil and add in the Fenugreek Seeds. Curry leaves – 4-5 stems Tamarind – 4-5 pieces Coconut oil – 3 tbsp Mustard seeds – 1/2 tsp Salt – as required Water – 3-4 cups. https://mariasmenu.com/spicy/meen-vevichathu-fish-curry-kottayam-style Warm on the stove after ritual and put in the fish. Go Cowboys! To avoid the raw smell of fish, I prefer cleaning it with salt and All purpose … Add1 cup water and then put in the kokum pieces and salt and bring to boil. My fish curry became very sour with 2tbps that I used and had to add lots of coconut milk to blunt the sourness. It always comes out perfect. Kottayam Fish Curry | Kottayam Meen Curry is one of the favorite all time fish curries in kerala. If you do not have one, a regular kadai or pan can be used. Yes, I will check for amchur slices at my local Indian market. 3. There are households which add fried strips of coconut to garnish this dish but coconut as such, is not an ingredient which contributes to the flavour of this fish curry. The pan does not have a brand name written on it but we purchased it from TJ Maxx. WIll have a rich almost reddish brown liquid. 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 Kerala’s fixation with … Sauté well. Substitute the fish with prawns, shrimp or with vegetables of your choice! Fenugreek Seeds – 1/8th tsp I am really sorry if my message has offended you. In Kerala it is commonly known as Meen Vevichathu or Meen Mulakkitathu. 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. if yes, what kind of chicken( chicken thighs or chicken breast)? HOW TO MAKE KOTTAYAM FISH CURRY? 9. Wash fish pieces thoroughly; Drain the water completely and set aside. Mustard Seeds – 1 tsp The tamarind pupl that you get in the store is highly concentrated and only 1 tsp should be enough . Did I mention I’m all excited about this one? You wash about 4-5 and let soak in 1 cup warm water for 15-20 mts. Make a paste of the chilly powder, coriander powder, fenugreek powder and turmeric powder in little … Thanks for your reply Hetal. I had this dish with plain rice and could’nt stop eating, so tasty! Rajita, can i substitute chicken for fish as well? The pan sold in Target has no lid. Would you recommend it instead of tamarind? This western white woman can now cook some pretty darned fine Indian food thanks to these two lovely humble American-Indian women and their generosity to share their experience. Soak the cambogia /fish tamarind (kudampuli) pieces in 1/2 cup warm water for 10 mins. Mohuwa. Take the fish, shrimp, whatever, raw in one container and make the curry ahead of time. I made this today and it was VERY sour/tart from the Tamarind. Good luck with the Indian cooking and a very happy belated birthday from us. 8. I mix amchur slices(6-8) with slicedonion,slit green chilly and chopped ginger and add curry leaves.Add cut fish pieces to it and marinate with red chilly powder,yellow powder and little bit fo coriander powder and salt.Add 1 tsp of oil and marinate this for half hour in teh pan you intend to make the dish in. Lid would be really help full especially for a non stick pans where you use to cook a non veg dish. Clean the fish and cut into small pieces and keep aside. Add the coconut paste, dry roasted masala powder, ginger and green chillies. The specialty of this fish curry is that we use black coccum aka kudampulli in it unlike tamarind in other fish curries. This is a bright red color, tangy restaurant style fish curry made with coconut milk. We can use finely ground coconut paste also for this fish curry. The curry has a vibrant red colour that comes from the chili powder. Pour in the tamarind water. Set an earthen cooking vessel or kadai or a pot over medium high heat and add coconut oil. Since 1 year I have been counting the number of people who have asked similar question about this Green Pan, with the above 2 posts the total count is 112. Prep Time: 10 min And the best way to eat this is with boiled tapioca – the soothing creamy texture works well with the fiery spiciness of the curry. Adjust the gravy according to your consistency and sprinkle coconut oil ,the curry leaves to fish curry. Moreover, I have used tamarind in this curry instead of fish -tamarind(Kudampuli). Wish me luck If you don’t mind me asking, why haven’t you guys been as active as you guys used to in posting recipes? Add fish pieces and rotate the manchatti so that the fish pieces are well immersed in the coconut milk. Also, we have never been secretive about the products we use and we have no issues telling our viewers where we buy our products. I love being able to make Indian dishes at home because you guys make it foolproof! Thank you Kristin! I never heard the Land of Gods expression before. Clearly I’m all excited by this curry since I’m leaving two comments in under a minute. 5. Next add chopped shallots, ginger and garlic and sauté till the onions turn light golden brown. This site uses Akismet to reduce spam. Method: 1. Periyar brands has kokum available in packets at some indian stores in the US. Salt – to taste I think I figured out what I did wrong. Save my name, email, and website in this browser for the next time I comment. The flavorful fish with coconut and tamarind gravy is perfect with some white rice and is sure to transport you to the place. Cut and wash the Fish to bite-size pieces. Supreme Seafood Home Delivery in chennai. https://www.nisahomey.com/2014/03/nadan-fish-curry-kerala-meen-curry.html

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