My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Meen Pattichathu

Posted by Annita on June 20, 2006

This spicy fish curry which uses Kudampuli (Camboge),is the better half of Steamed Tapioca. Sardines,Mackerel,King Fish etc are commonly used to prepare this curry.But that doesn’t matter,you can use any fish of your choice.This curry goes well with steamed rice too.Here I’ve used Tilapia.

The recipe for Meen Pattichathu…

Ingredients:

Fish cut into small pieces – 1/2 kg
Red Chilly Powder – 2 tsp
(Adjust the chilly powder according to your taste.)
Paprika or Kashmiri Chilly Powder – 1 tsp
(Adding paprika will give a bright red color to the dish.)
Turmeric Powder – a pinch
Finely chopped ginger and garlic or use Ginger Garlic Paste – 2 tsp
Finely chopped Shallots – 3 tsp
KudamPuli – 2
(In some parts of Kerala,tamarind is used instead of Kudampuli)
Fenugreek Powder – 1/4 tsp
Curry leaves – 2 Sprig
Mustard Seeds – 1/2 tsp
Cococnut Oil -as needed
Salt – to taste

Method:

Dip KudamPuli in 1/2 cup of Salt water and keep aside.Mix together chilly powder and turmeric powder adding a little water to make a smooth paste.Heat oil in a pan and pop mustard seeds.Add 1 sprig of curry leaves into it.Add ginger garlic paste and fry for few minutes.Now add chopped shallot and fry well till brown.Add the chilly paste into it and again saute till oil seperates.Add 1/2 cup of water,and soaked KudamPuli together with the water.Allow it to boil for 1 minute and add the fish pieces.Close the lid and boil it again.Add fenugreek powder and simmer for 10 more minutes stirring occasionally.Add more water if necessary.Before switching it off,garnish it with 1 tbsp of coconut oil and the other sprig of curry leaves.Cover the lid and keep aside.The dish will be more tastier as it stays.In Kerala we used to prepare this in clay pot or ‘Manchatti’ and this gives a different flavour.It will be kept in the Chatty for a day or two before having it.

14 Responses to “Meen Pattichathu”

  1. L.G said

    Sorry for bothering you, but the first sentence in this post still says, “This spicy fish curry which uses Kokum ”

    I dont want someone putting kokum and spoil your curry :)

    Thanks again for the mention..Nalla kannanello :))..I couldn’t find that..

    Annita 

  2. Priya said

    i believe kudampuli means kokum an din the recipe u have mentioned to put kudampuli …. i didnt get what the L.G person was reffering to in her above comments. So what shud be used instead????
    Thank you

    What she said was correct,Priya.I too made a research about it.Kokum is some  other tangy ingredient,which is closely related to kudam puli..But I think u can substitute it ,if thers no choice..,but the taste might differ…I havnt tried with kokum,so I cannot give a correct answer to that.Kudampuli is called “Camboge” in English..

    BTW,many many thanks for the comment and do visit my blog sometimes

    Annita

  3. shahi said

    hi…i was searching for a fish curry with kudampuli…sounds delicious.will try it.

    but pls can you tell me what is shallot.wats the malayalm word for that

    I’m using shallots ,instead of our ‘cheriya ulli’.Hope this helps,Shahi..And many thanks for dropping by..

    Annita 

  4. Shaju said

    Thank you very much Annita,

    This is a wonderful site, I could prepare a lot of delicious dishes using your recipes.

    Thanks again a lot.

    Best regards,
    Shaju

    Thanks and welcome to my blog Shaju,Try it out and let me know how it turned out for u..
    Annita

  5. anjana said

    chechiye….vere pani onnum ellalley…ethu samayavum cooking aano…chettanu kolu thanne

  6. anjana said

    chechi eppol ee pany nirthiyo?

  7. […] with ‘Kuthari Choru ‘(rice with Rosematta rice),but if you’ve some beef fry or meen pattichathu to accompany it ….hmmm…just try it […]

  8. […] of deliccacies can be prepared from fresh Kappa,and the most popular one is Kappa kuzhachathu with meen curry.Unakka Kappa/dry Cassava is not much appreciated when compared to the fresh ones.It is nothing, but […]

  9. Fazila said

    Hi chechi

    I tried a couple of ur dishes during past few days.Actually I noticed ur site a couple of days before only.But its all great.Thanks very much chechi.U r really a blessing to those who live abroad away from parents and in-laws ….. thanks again
    But I have i doubt I can’t get fresh coconut that often in this place.I really dont like the taste of dessicated cocunut.Have u got any tips for that????

  10. cary said

    hi annita
    u have been posting some really great receipes! its been a great help!
    since my fish curry always turns out to be watery, what do u suggest can be done to make it thicker like a paste?
    also i wud like the receipe of pressue cooker chicken biriyani.

  11. cary said

    hi annita
    u have been posting some really great receipes! its been a great help!
    since my fish curry always turns out to be watery, what do u suggest can be done to make it thicker like a paste?
    .

  12. PNA said

    One of my all time favs .. :)

  13. Freshwater Fish Care…

    […]Meen Pattichathu « My Treasure…My Pleasure[…]…

  14. Anitha said

    Thanks, Annita. Tried your version with some modifications and it was great. :)

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