Spicy Fish Curry | Meen Vatticha Curry

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Spicy fish curry /Meen Vatticha curry is a famous traditional curry in our place in Kerala.The literal meaning of the recipe means fish is reduced in gravy and the fish curry is a blend of spice and tanginess due to the addition of gambooge/kudampuli.The dish serves perfect with rice or kappa vevichathu.Toddy shops and thattukadas(street shops) serves the best recipe for this and it tastes awesome.We served it with kappa vevichathu and we love the perfect combo.Marriage caterers in our place make this curry the previous day and serve the next day for the feast as the fish absorbs the flavors best then.My grandmother used to prepare this dish and she says the curry stays good for days without refrigeration as there is no use of shallots,onion or coriander powder.They just boil it in the night in the clay pots/mannchatti,cover & leave aside.Those are the days when people had lesser exposure to technology & so diseases too,Today technology is so very advanced and so are diseases related to the use of these newer features in our life styles.Isn't it??


Stories apart,so try this spicy version of fish curry that has passed through generations.This fish can be prepared for any thick fleshed fish like mackerel,king fish,tuna,salmon.We tried it with mackerel,enjoy with some kappa vevichathu/ Cooked tapioca !!


Ingredients
mackerel/ayala /any fish 1lb (500gms)
shredded ginger 1 1/2tsp
sliced garlic  1 1/2 tsp
shallots 4-5 thinly chopped(refer notes)
chilly powder 1 tbsp
turmeric powder 1/4 tsp(refer notes)
mustard seeds 3/4 tsp
gambooge /kudampuli 3 pieces
curry leaves
coconut oil 1tbsp +1/2 tbsp
salt to taste


Method
-Clean,wash and cut the fishes in smaller pieces as desired.Rub with salt and lemon juice if desired.Wash under running water 5-6 times until water is clear.Drain and keep aside.
-Wash and soak the gambooge/kudampuli in 1/2 cup water.
-Heat the coconut oil(1 tbsp)in a pan and splutter mustard seeds.Add the shredded garlic and sliced garlic.Add the shallots (if using) and saute till translucent.
-Add the curry leaves and saute till raw smell of ginger & garlic disappears.
-Lower the flame ,add the chilly powder,turmeric powder.
-Add 1 cup of water and bring to boil.Add the salt and gambooge with the water(1/2 cup).Let it boil again and then add the fish pieces in it.
-Boil it in medium high flame and then reduce flame to medium low.Let the fish cook and the gravy thickens,takes about 10 minutes covered.Uncover and cook for another 10 minutes.(Oil starts floating in the sides and top).Adjust salt if required.
-Switch off flame and pour the 1/2 tbsp of coconut oil.Cover and leave for 1/2- 1 hour.
-Serve with kappa vevichathu /rice.



Servings~ 4-5 adults

NOTES
* Shallots are not in the traditional recipe.I usually add shallots to add flavor but if you are storing for next day's use without refrigeration then itsbetter not to use it.If you are refrigerating,then no issues.
* Coconut oil at the end is added to retain the flavor and to reduce the spice level.
* Adding turmeric powder is also strictly optional.
* If you wish a slightly thinner gravy then add 1/2 cup more water.