Menu

Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)

  • Details
  • 11 Comments

 

 

Meen Pattichathu/Vattichathu is a spicy fish curry, a traditional Syrian Christian dish. This is fiery red curry which is hot as well as tangy. The trick involved in this dish is using Kashmiri red chilli powder, which is mild in heat but gives a bright red colour. A key ingredient of this dish is Gambooge, a tamarind variety, known as Kudampuli in Malayalam, which gives the tangy twist to it. Ideally, this curry should be cooked in a claypot for best results. One of the favourite combination of Keralites is Meen Pattichathu/Vattichathu with Kappa Vachathu. You can see the video of Meen Pattichathu here.

 

 



Print Recipe
Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)
Meen Pattichathu/Vattichathu is a spicy fish curry, a traditional Syrian Christian dish. This is fiery red curry which is hot as well as tangy. The trick involved in this dish is using Kashmiri red chilli powder, which is mild in heat but gives a bright red colour.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
To be coarsely ground
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
To be coarsely ground
Instructions
  1. Grind the shallots, ginger and garlic coarsely and keep aside.
  2. Mix the chilli, turmeric and fenugreek powders together with a bit of water to form a paste and keep aside.
  3. Clean the gambooge and boil in some water along with salt and keep aside.
  4. Heat oil in an earthen pot.
  5. Add the mustard seeds.
  6. When it starts to splutter, add the ground shallot mixture along with curry leaves.
  7. Once the raw smell goes, add the chilli powder paste and cook till oil separates.
  8. Add the gambooge along with the water.
  9. When it boils, add the fish pieces.
  10. Cover and cook on low heat for a few minutes.
  11. Remove the lid and let cook till you get the desired consistency.
  12. Ideal with rice or Kappa Vachathu.
Recipe Notes

Note

Adjust the quantity of Gambooge, according to the sourness you require.

 

 

Share this Recipe
  1. Anuradha says:

    Thanks Merri for the recipe..have been waiting for this..

  2. Sweta says:

    Can tamarind be used as an alternative to kadampuli? I LOVE kerala fish curries and would like to try this out .

  3. Mareena Jerrish says:

    Sweta,
    Using tamarind won’t give the same taste as Kudampuli. If you are fine with that you can go ahead and use tamarind.

  4. Zara says:

    Hi mareena,

    Very delicious. Can I try this curry with salmon fish and cocum here in USA I have not seen. Kadumpuli.

    Thanks
    Zara

  5. Mareena Jerrish says:

    You can try with any firm fish.Salmon is fine.. I am not sure if Gambooge(Kudampuli) is easily available in US.You could try the Indian stores. (Cocum is another variety of tamarind).

  6. Smitha says:

    Wow looks so nice. Will try it CHechi.

  7. Mareena Jerrish says:

    Lemme know how it turned out Smitha

  8. bhuvana says:

    Super,my three kids loved it.Since long was looking for kodum puli fish curry.very good.
    Keep posting

  9. Soans Joseph says:

    Hi Mareena – I tried this… this was awesome…. Soans, Bangalore

  10. Soans Joseph says:

    please share how to make Ulli Theeyal..

  11. Mareena Jerrish says:

    Thank you for trying Soans 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *