Meen Vevichathu
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
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Kudampuli and Spice Paste
- b.Wash the kudampuli pieces and soak them in 1/2 cup of warm water for at least 15 minutes. This helps soften them and release their flavor.
- c.In a small bowl, combine the Kashmiri chili powder, turmeric powder, and coriander powder. Add 4 tablespoons of water and mix to form a smooth, thick paste. Set aside.
- 2
Step 2
- a.Temper the Spices
- b.Heat 3 tablespoons of coconut oil in an earthen pot (manchatti) or a heavy-bottomed pan over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
- d.Add the fenugreek seeds and sauté for 10-15 seconds until they turn golden and fragrant. Be careful not to burn them as they can become bitter.
- 3
Step 3
- a.Sauté the Aromatics
- b.Add the sliced shallots to the pot and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the julienned ginger, sliced garlic, slit green chillies, and curry leaves. Continue to sauté for another 2 minutes until the raw smell disappears and the aromatics are fragrant.
- 4
Step 4
- a.Cook the Spice Paste
- b.Reduce the heat to low to prevent the spices from burning. Add the prepared spice paste to the pot.
- c.Stirring continuously, cook the paste for 3-4 minutes. You'll know it's ready when the raw smell is gone and you see oil beginning to separate from the edges of the paste.
- 5
Step 5
- a.Build and Simmer the Gravy
- b.Pour in the remaining 1.5 cups of water, the soaked kudampuli along with its soaking water, and salt.
- c.Stir everything well to combine. Increase the heat to medium-high and bring the gravy to a rolling boil.
- 6
Step 6
- a.Cook the Fish
- b.Gently slide the fish pieces one by one into the boiling gravy, ensuring they are mostly submerged.
- c.Reduce the heat to a low simmer, cover the pot, and cook for 10-12 minutes, or until the fish is cooked through and flaky.
- d.Crucially, do not use a spoon to stir. To mix, hold the pot by its handles and gently swirl it a few times during cooking to prevent the fish from breaking.
- 7
Step 7
- a.Rest and Serve
- b.Turn off the heat. Drizzle the final teaspoon of fresh coconut oil over the curry. This adds a wonderful aroma.
- c.Keep the pot covered and let the curry rest for a minimum of 30 minutes, or ideally a few hours. This step is essential for the flavors to meld and deepen.
- d.Serve hot with steamed rice, kappa (boiled tapioca), or appam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, cook this curry in an earthen pot (manchatti). The porous nature of the clay pot allows for slow, even cooking.
- 2Meen Vevichathu tastes even better the next day as the flavors mature and the gravy thickens slightly.
- 3Never stir the curry vigorously after adding the fish. Swirl the pan gently to mix, preserving the integrity of the fish steaks.
- 4The sourness of kudampuli can vary. Adjust the quantity based on your preference. You can remove the pieces after cooking if you prefer a milder tang.
- 5Using high-quality Kashmiri chili powder is key for the vibrant red color without making the curry overwhelmingly spicy.
- 6Resting the curry is a crucial step; do not skip it for the best flavor profile.
Adapt it for your goals.
Milder Curry
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.
Different FishDifferent Fish
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.
With VegetablesWith Vegetables
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.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Kingfish is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Anti-inflammatory Powerhouse
Ingredients like turmeric (containing curcumin), ginger, and garlic possess potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Boosts Metabolism
The spices used, particularly chili powder and fenugreek seeds, are known to have metabolism-boosting properties that can aid in digestion and weight management.
Frequently asked questions
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.