Meen Vattichathu / Red Fish curry

One of those dishes which tastes better the next day once the flavours set in. This is a way to quickly make a fish curry without too much of a hassle.



  • 1/2 kg fish
  • Mustard seeds – 1 tsp
  • Fenugreek (uluva) – ¼ tsp
  • Ginger & garlic – 2 tbsp, crushed into a fine paste
  • Small onion – 10
  • Kashmiri chili powder – 1/2 tbsp
  • Coriander powder – 1½ – 2 tbsp
  • Turmeric powder – ½ tsp
  • Cocum/kudampuli – 2,3 pieces
  • Curry leaves
  • Salt
  • Coconut oil

Ingredients for Marination

  • 1/2 tsp Turmeric powder
  • 1 tsp chilli powder
  • salt


Clean and marinate the fish with the marination ingredients. Marinate for half hour.
Soak kodapuli in water for 10 – 15 minutes.
Make paste of turmeric, chilli and coriander powders along with coconut oil to make paste.

Heat oil on pan / meenchatti and sputter mustard seeds and fenugreek. Add crushed ginger and garlic and stir for a minute or so.
Add small onion and curry leaves and stir till soft. Add paste, salt and fry till oil comes.
Add kodapuli with water and fish pieces and mix.
Pick pan from sides and shake instead of stirring to avoid breaking the fish pieces.
Add water as needed.
Cook on low flame for 20 min till fish is done and gravy is thick.

Serve hot with rice.

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