Meen vattichathu (kerala style fish curry) Recipe

Recipe By Slurrp

Meen vattichathu is a traditional Kerala-style fish curry that is known for its rich and tangy flavors. Made with a variety of spices and coconut, this curry is a perfect blend of heat and sourness. The fish is marinated in a spicy masala paste and then cooked in a thick gravy made with tamarind, tomatoes, and coconut milk. The result is a delicious and aromatic curry that pairs well with steamed rice or appam.

4.3
19 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Meen vattichathu (kerala style fish curry)
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ingredients serve

Ingredients for Meen vattichathu (kerala style fish curry) Recipe

  • 83.33 gram Fish, Cleaned And Cut Into Pieces
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.33 tablespoon Oil
  • 0.17 Onion, Finely Chopped
  • 0.17 tablespoon Ginger, Grated
  • 0.17 tablespoon Garlic, Minced
  • 0.33 tablespoon Tamarind Pulp
  • 0.08 cup Tomato Puree
  • 0.17 cup Thick Coconut Milk
  • as per your need Curry Leaves For Garnish

Directions: Meen Vattichathu (kerala Style Fish Curry) Recipe

Cooking Directions

  • STEP 1.Clean and marinate the fish with turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
  • STEP 3.Add the marinated fish and cook for a few minutes until it is lightly browned.
  • STEP 4.In a separate bowl, mix together tamarind pulp, tomato puree, and coconut milk.
  • STEP 5.Add this mixture to the pan and bring it to a boil. Simmer for 10-15 minutes.
  • STEP 6.Garnish with curry leaves and serve hot with steamed rice or appam.

Cooking Tips

  • Use fresh fish for the best flavor and texture.
  • Adjust the spice level according to your preference.
  • Allow the curry to simmer for a while to enhance the flavors.
  • You can add a pinch of fenugreek seeds for an extra layer of flavor.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency with water if needed.
  • Serve the meen vattichathu hot with steamed rice or appam for a complete meal.
Nutrition
value
17
calories per serving
< 1 g Fat< 1 g Protein3 g Carbs1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    3g
  • Fiber
    1g

MacroNutrients

  • Carbs
    3g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    1mg
  • Vitamin A
    107mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    17mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp