MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

 

     "Meen Mulakittathu" or "Meen Vevichathu" is typically a Kerala style fish curry in a fiery red chilly base. It is my husband's - 'one of the most favourite item'.  The reason being its spicy, red in colour and reminds him of his Grandmothers Red Fish Curry.  Whatever is the name of this curry - he says 'Ammoomas Red Fish Curry'.  He carries a lot of reminiscent memories of the flavours, taste and particularly the colour of this wonderful curry.
     It is typically a Kottayam( a district in Kerala in a southern part of India) style Curry, where Fish is cooked with spices and Red Chilli Powder and specifically Cocum / Gamboge is added to the curry.  Cocum(Kudampuli) gives a special note of flavour and tanginess to the curry.  It tastes great with Kerala Rose Matta Rice, Kappa/Tapiaco Puzhungiyathu, Chakka Puzhukku etc.,  Give a try and I am sure you would fall in love with this curry.
    This type of Fish Curry, a typical Kerala Style Curry is one common dish served in a Kerala Kallu Shappu/Toddy Shop.  Due to the spiciness and fiery red colour it is one of the most sought after curry in a Kallu Shappu.  Combine this spicy Meen Vevichathu/Mulakittathu along with Kappa Puzhungiyathu for an utter treat. 
     Fish Curries as a default tastes best the next day, and if you have cooked them in an earthen ware then the taste would be unbeatable.  Any fish variety can be used to cook this Fiery Red Curry, King Fish, Pomfret, Pearl spot, Shark all taste good in this curry.  I have used White Pomfret in this curry.

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Cuisine : Kerala (India)
Course : Side Dish
Recipe Type : Curry
Difficulty : Easy
Serves : 4-6
Author : SM

Preparation Time : 15 - 20 Minutes
Cooking Time : 20 - 30 Minutes.


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HOW TO COOK MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

INGREDIENTS:

Fish - 500 Grams
Shallots - 5-6 Nos.
Garlic - 2-3 cloves
Ginger - A Small Piece
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Teaspoon
Kashmiri  Chilli Powder - 11/2 Tablespoon
Cocum/Gambodge/Kudampuli - 2 Pods
Coconut Oil - 2 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon + 1/4 Teaspoon
Curry Leaves - 1 Sprig
Salt - To Taste.

METHOD:

• Clean the fish and draw 3-4 lines with a sharp knife all over the fish.
• Soak Cocum Pods in Luke warm water for at least 10-15 Minutes. 
• Dry roast 1/4 Teaspoon of Fenugreek seed, until they splutter, crush them into a fine powder and leave it aside.
• Crush Ginger and Garlic and keep it aside.
• Heat Coconut Oil in an Earthen Pan, splutter Mustard seeds and 1/4 Teaspoon of Fenugreek Seeds.
• Saute finely chopped Shallots, Green Chillies and Curry leaves until shallots turn translucent.
• Add crushed Ginger & Garlic and saute well until the raw flavour goes. 
• Add Turmeric Powder and Kashmiri Chilli Powder to the above and fry for a while in a very low flame.
• Add Cocum pods along with water and salt.  Bring this to boil.
• Reduce the flame and cook this curry until oil separates.
• Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides.
• Finally, sprinkle dry roasted Fenugreek seeds to the Curry and switch off the fire.
• Cover the pan and leave this on stove top until you serve.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have cooked this curry with white Pomfret, even fish pieces can be used for the purpose.
• Adjust spices as per your taste and fish’s size.
• Kashmiri Chilli Powder is comparatively less spicy but gives a fiery red colour.
• I usually add 1/2 the amount of Red chilli powder + 1/2 Kashmiri Chilli Powder for a spicier version.
• Using coconut oil gives an authentic taste to the curry.
• This curry tastes great the next day.
• Cooking in Earthen ware is healthy and gives an exquisite taste to the curry.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry