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A fiery and tangy red fish curry from the heart of Kerala, cooked in an earthen pot. The unique sourness from kudampuli (pot tamarind) and the heat from Kashmiri chili make this an unforgettable dish.
For 4 servings
Prepare Kudampuli and Spice Paste
Temper the Spices
Sauté the Aromatics
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A fiery and tangy red fish curry from the heart of Kerala, cooked in an earthen pot. The unique sourness from kudampuli (pot tamarind) and the heat from Kashmiri chili make this an unforgettable dish.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 330.84 calories per serving with 29.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Spice Paste
Build and Simmer the Gravy
Cook the Fish
Rest and Serve
For a less intense version, reduce the amount of chili powder and add 1/4 cup of thin coconut milk at the very end, after turning off the heat. Do not boil after adding coconut milk.
This curry works beautifully with other firm-fleshed fish like pomfret, mackerel, or even sardines. Adjust cooking time based on the thickness of the fish.
Add pieces of drumstick (moringa) or raw green mango to the gravy when you bring it to a boil, before adding the fish. If using raw mango, you may need to reduce the amount of kudampuli.
Kingfish is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Ingredients like turmeric (containing curcumin), ginger, and garlic possess potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The spices used, particularly chili powder and fenugreek seeds, are known to have metabolism-boosting properties that can aid in digestion and weight management.
Kudampuli (Pot Tamarind or Malabar Tamarind) is a dried fruit that gives this curry its unique sour and smoky flavor. While regular tamarind paste can be used in a pinch (about 1-1.5 tsp), it will alter the authentic taste and color of the dish.
The vibrant red color comes from using high-quality Kashmiri Red Chilli Powder, which is known for its brilliant color rather than extreme heat. Using other types of chili powder will result in a different color and spice level.
Yes, it's a relatively healthy dish. It's rich in protein and Omega-3 fatty acids from the fish. The use of spices like turmeric and ginger adds anti-inflammatory benefits. It's cooked with minimal oil and no heavy cream or coconut milk.
One serving of Meen Vevichathu contains approximately 320-380 calories, primarily depending on the type of fish used and the exact amount of oil.
Absolutely. While a manchatti adds a traditional, earthy flavor, a heavy-bottomed pan or a Dutch oven will work perfectly well. The key is to ensure even heat distribution.