In Kerala (the coastal South Indian state) varieties of fishes are extremely popular and consumed regularly in afternoon lunch. It has different variations depending on the region. Fresh fish cooked in an earthenware pot (Man chatty) with raw unseasoned spices along Cambogia /Fish Tamarind /Kudampuli. This distinct tangy and spicy fish curry is a sea food lovers delight… This recipe corresponds to the fish curry prepared around Kottayam (a city in the Indian state of Kerala). Serve it with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku. Leftovers are wonderful too! Do give a try and Enjoy! Meen Vevichathu Recipe – Kottayam Style Fish Curry Recipe – Spicy Fish Curry Recipe

Preparation Time : 10 minutes

Cooking Time : 20-30 minutes

Serves : 4-6





Ingredients :

Any kind of Fish /Meen : 1 lbs /1/2 lb (I used King Fish, cut the fish to medium sized pieces)

Shallots /Small Red Onions : 6-8

Ginger : 2 tbsp (finely minced)

Garlic : 15 cloves ( finely minced)

Cambogia /Fish Tamarind /Kudampuli : 3-4 or to taste



Coconut Oil : 2-3 tbsp

Mustard seeds : 1/4 tsp

Curry leaves : 2 sprig

Salt to taste Water : 1 1/2 -2 cup or more, as neededCoconut Oil : 2-3 tbspMustard seeds : 1/4 tspCurry leaves : 2 sprigSalt to taste For Spice Powder Paste :

Kashmir Chilly Powder /Paprika : 3 tsp

Turmeric Powder : 1/4 tsp

Red Chilli Powder : 1 1/2 tbsp or according to your spice tolerance.

Fenugreek Powder : 1/4 tsp

How to make Meen Vevichathu – Kottayam Style Fish Curry – Spicy Fish Curry :



1. Soak the cambogia /fish tamarind (kudampuli) pieces in 1/2 cup warm water for 10 mins. 2. In blender, pluse and mince the shallots without adding water to coarse paste form. 3. Make a paste of the all spice powders listed above 11/2 -2 tbsp of water and keep it aside. 4. Heat a pan (preferably in ‘Kalchatti’ an Earthen pot) and pour coconut oil (Note : It will enhance the authentic taste.) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot. 5. Splutter the mustard seeds and 1 sprig of curry leaves.

6. Add the minced shallot paste to the oil and saute till it turns translucent, until all water is evaporated.

7. Add the minced ginger garlic and saute until the raw smell is gone.

8. Reduce the fire to medium flame and add the spice powder paste; saute for a couple of minutes until the oil starts leave the sides of the pan (Note : Take care not to burn it.)

9. Now add 11/2 cup of water or as needed, salt and the cambogia /fish tamarind (kudampuli) pieces along with the water in which they were soaked.

10. Bring it to a boil, adjust the salt and add the fish pieces.

11. Swirl the pan/earthen pot in such a way that everything is mixed well, so that the fish is immersed in the curry. (Note : Do not use a spoon to mix from this point, as it will break the fish pieces.)

12. Bring to a boil and cover and cook at medium-low flame for 15 mins or untill the fish is cooked. Swril the pan or meen chatti every 5 mins.



14. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.

15. Serve with piping hot plain boiled rice or with 13. Adjust the gravy according to your consistency and sprinkle coconut oil ,the curry leaves to fish curry.14. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.15. Serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku and Enjoy!

Notes :

Another method of preparing this curry is layer a few sprigs of curry leaves at the bottom of the pan/Kalchatti’ an Earthen pot, followed by raw fish on top of that. Make the gravy separately and pour it over the fish and cover and cook for 15-20 mins and follow the rest of procedure mentioned above.

The curry tastes best the day after it is prepared ,and even better the following days. The curry can be left out in room temperature and every night slightly reheat it, obviously after the reheating every day, its taste more yummy!! It stay for 2 days.

Some people prefer a watery gravy and some thick gravy. If you perfer thick gravy then just add 2 tsp coriander powder while making spice powder paste. Related Posts :

Kerala Fish Curry

Meen Manga Curry /Fish Mango Curry

Varutharacha Meen Muringakka Pacha Manga Curry /Fish with Raw Mango & Drumstick in Roasted Coconut

Fish Molee /Meen Molee /Kerala Style Fish Stew with Coconut Milk

Nadan Mathi Chaala Curry /Kerala Sardiness Curry

Meen Thengapal Curry /Fish Coconut Milk Curry

Meen Mulakittathu /Spicy Red Fish Curry