This stunning salmon meen moilee recipe from Atul Kochhar is served with a crispy crab croquette for an extra flavour of the sea. 2. In my home, if you say meen curry, it's usually meen vevichathu. Adjust the seasoning, if necessary, For the beetroot ketchup, place all the ingredients in a saucepan and boil over a high heat until the beetroot is tender, adding a little water if necessary. It is served along with steamed rice or Tapioca (Kappa). Chop small onion. Hope you love the labor of my love. I think the only dish where we use coconut milk for fish is fish molly. The aroma, the colour and the richness of the gravy was too good to resist. Varutharacha Meen Curry goes well with almost anything like pathiri, puttu as well as with white steamed rice. But in order to increase its shelf life, avoid adding it. Heat oil in a pan, add the mustard seeds. Spicy Salmon Curry in Travancore Style is a mouth watering favorite among non-vegetarian dishes in Kerala Cuisine. Hot and Spicy Salmon Curry blends perfect with appam, puttu and even rice. Fish Curry | Meen Gassi recipe with step by step photos and short video. Remove from the heat and keep warm, Season the salmon fillets with salt and melt the coconut oil in a non-stick frying pan over a medium heat. This fish curry is a popular curry from Mangalore , coastal area in Southern region of Karnataka . Meen Curry (Kerala Style Fish Curry) ... 1.1 Pounds (~500 gr) stewing fish (e.g. Kerala Fish Curry with Coconut Milk Kerala Fish Fry Kerala Fish Stew. If you want to keep the curry for more than one day,avoid using coriander powder. Add water in which cocum (kudampuli) was soaked to the above mixture. Soak cocum (kudampuli) in 4 tbsps of luke warm water for 15 - 20 minutes. Garnish with fresh curry leaves. Add the curry leaves, green chilli, shallot and ginger, and continue sautéing until the shallot is translucent, Stir in the ground spices and salt to taste. Fish Curry Kerala Style is easy to make and tastes awesome with rice. Any fish as per your choice can be used in the preparation of this tasty dish. Transfer to a squeeze bottle or piping bag to serve, For the lentil podi, roast the lentils in a dry pan until toasted. Its authentic preparation involves cooking in a clay pot, as it is believed that the pot enhances the flavour of the curry. Kerala Meen Curry – Kerala Red Fish Curry. In a small skillet, heat 1 teaspoon ghee over medium. Kerala Style Fish curry with coconut milk (Meen vevichathu), Fish Molly / Molee (Fish Stew – Kerala Style), Kerala Style Prawns/Shrimp Curry with Roasted Coconut, Kerala Style Chicken Curry – without coconut (Nadan kozhi curry), Kerala Egg Curry With Coconut Milk (Nadan Mutta Curry). To avoid the raw smell of fish, I prefer cleaning it with salt and All purpose … “Meen Mulakittathu” or “Meen Vevichathu”, which is the one of the easiest fish curry recipes in Kerala. https://www.sharmispassions.com/chettinad-fish-curry-meen-kuzhambu Meen Gassi (Mangalorean fish curry) is a popular dish served with rice in the coastal area of Mangalore, located in the southern state of Karnataka, India. Method. 5 garlic cloves. Let … Dust in flour, dip in the egg then roll in the breadcrumbs until evenly coated. I am Jane and this is my South Indian American food blog with over a decade of experiments in cooking. when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in … Gently reheat the moilee gravy, To serve, place each croquette on top of a small pile of lentil podi and lean the salmon against it. 1 tsp mustard seeds. Meen in kannada means Fish and Gassi is curry, hence it’s called as Meen … After it is cooked, add coconut oil over the fish curry to add a wonderful aroma. Fish kuzhambu is a perfect … Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes, Sesame salmon with sticky coconut rice and pickled cucumber salad, Poached salmon with potato, leek and watercress dauphinoise, To make the moilee gravy, melt the coconut oil in a frying pan, add the mustard seeds and cook over a medium heat until they start to crackle, Add the chillies, onion, garlic, ginger and curry leaves and sauté for 3–5 minutes until the onion is translucent, Add the turmeric and salt to taste, pour in the coconut milk and simmer very gently for 10 minutes, or until the sauce thickens slightly. Cook it on low flame. Blitz the sauce in a blender or food processor and pass through a fine sieve for an extra-smooth finish. Soak the tamarind in 1/2 cup of water for 30 mins. Ingredients (Serves 4) 3 tbsp vegetable oil. Once the gravy is prepared pour it over the fish pieces and cook. 1. Coastal regions are popular for its wide varieties of tasty sea foods . It is the typical Kottayam style red fish curry. Clean fish pieces well. All the recipes have been tried many times and perfected before I post. Various types of fish curries are popular along the long coastline starting from Goa to Mangalore and further south to Kerala. Mix well and then add the vermicelli, courgette and 125ml water. When they splutter, add the fenugreek seeds. Grind ginger and garlic into a paste. We’ve got plenty more cracking curry collections too, including recipes with chicken, beef, seafood and lamb. ** This is a very spicy curry. Preparation. Mix together the salt and turmeric, then rub the mixture all over the fish and set aside. Fish curry recipes. It can be served with rice or kappa (tapioca/yuca). 1” piece of ginger. Kottayam Fish Curry or red curry fish or Meen vevichathu is very popular fish curry in the Travancore region of Kerala.This is an everyday fish curry.Fish cooked with chili and tamarind based gravy with shallots, curry leaves,ginger and garlic.This spicy red curry fish is … Set aside, To make the croquettes, cook the potato in salted boiling water until very tender. Add the chilli powder and turmeric powder. Btw, I was on lent that time and I was strongly tempted to break it. Cook on medium heat till it turn brown. When ready, drain on kitchen paper, Flip the fish over and add the butter and lemon juice. Place the garlic, chillies, and ginger together in a food processor and process until smooth. Heat sesame oil (gingely oil) in a pan until hot. This Kerala fish curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon. The rich moilee gravy is a creamy, gently spiced sauce which brings the whole dish together beautifully. Pinch of fenugreek seeds. Thrissur Style Fish Curry In Coconut Milk-Kudampuli Itta Thegapal Meen Curry Posted by veeenajan on March 19, 2008 Posted in: fish , kerala ruchi , Mother`s Special , Non Vegetarian Dishes , seafood , Taste of Kerala . Tomato paste added to the curry makes the gravy very thick and the coconut oil and fenugreek seeds imparts a very authentic flavour to the curry. Whether it’s salmon, cod, pollock or even monkfish, you’re sure to find a dish you love with our fantastic fish curry recipes. Grated coconut is fried with spices and then ground to a fine paste. Quickly add the onion mix and fry for about a minute until the aroma hits you, then add the curry … Add 1 cup water and enough salt to the mixture. To avoid the raw smell of fish, I prefer cleaning it with salt and All purpose flour. Also called as mulakitta meen curry / meen vevichathu. Make a paste of the all spice powders listed above 1 1/2 -2 tbsp of water and keep it aside. This dish is a Red fish curry a.k.a. Author: Jane Jojo Updated on: January 4, 2012. This fish curry is a delightful blend of robust Indian flavors – spicy, tangy, and of course, totally lip-smacking. Varutharacha Meen Curry is a very popular Malayalee delicacy throughout Kerala. Reply. Fish curry cooked in red chilli, spices and well flavored with cocum. This is Indian fish curry, in which fish is cooked in the tamarind sauce. The flavors develop overtime, so make this curry … To make the sauce, heat 1 tbsp oil in a pan, add the garlic, ginger, chillies and curry leaves, then stir until the leaves begin to crackle. Add chopped small onion, ginger, garlic and curry leaves. Kerala Fish Curry also known as Nadan Meen Curry is a spicy, fiery fish curry recipe cooked in Kerala style with pantry staples, coconut oil, coconut milk and fresh fishes like Sardine or Mackerel. 3) If you prefer a thick gravy, you can add around 1 – 1.5 tbsp coriander powder for this curry. Put all the ingredients listed under "To grind" in a mixie/blender jar along with couple of table of water and grind into smooth paste & set aside until use Next heat the pan with oil. Here is my version of this curry, but each recipe is a little different! 15 curry leaves. Garnish with the vermicelli upma, beetroot ketchup, some samphire and the moilee gravy on the side, Enter the Great British Chefs Foodie Survey now, Come dine with us: the modern dinner party, Join our Great British Chefs Cookbook Club. Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level. Make sure that fish pieces are immersed in the gravy. What is meen kuzhambu? So adjust chilli powder according to your spice tolerance level. If you tend not to use prepared caramelized onions, use a large yellow onion and caramelize it for 20 minutes on … It will take around 20 -25 minutes to get the fish cooked and gravy to get lightly thick. Set aside in the fridge until ready to fry, To make the upma, heat the oil in a saucepan, add the mustard seeds and sauté over a medium heat until they start to crackle. Bring this to boil and then add cleaned fish pieces. 2) You could also arrange the fish pieces on lots of curry leaves in a meen chatti and make the gravy in a separate pan. Stir over a low heat until the vermicelli is tender. Spicy Salmon Curry is unique and special with cubed salmon cooked in a spicy chilly mixture and tangy tamarind.Fish is nutritious rich in vital nutrients required for body. Stir to combine with the oil and saute well for couple of minutes. Remove from the pan, then toast the curry leaves and chilli. Heat a pan (preferably in ‘Kalchatti’ an Earthen pot) and pour coconut oil (Note : It will enhance the authentic taste.) 1 medium red onion. Fry the fish, skin-side down, for 4 minutes, or until the skin is crisp, Meanwhile, add the croquettes to the hot oil and fry until golden. Add the onion and cook over a medium heat for about 5 … Tilapia, frozen salmon, snapper), cut to large cubes Chopped cilantro to serve. And obviously, this red fish curry also called meen mulakittathu was a favorite. Clean fish pieces well. Drain on kitchen paper to absorb any excess oil, Blanch the samphire in salted boiling water until tender. It always tastes better after a day. ‘Meen Kuzhambu’ is a Tamil word which translated to ‘Fish curry’. Fry for a further 2 minutes, basting with the lemony pan juices, until a cocktail stick inserted in the centre of the fish meets no resistance. Season the mixture with salt, ensuring everything is thoroughly combined, Divide the mixture into 4 balls. Chettinad Fish Curry/ Meen Kuzhambu Fish cooked with curry leaves, tamarind and coconut. January 24, 2010 at 2:00 pm (Indian, Kerala Cuisine, Main Course, Seafood, South Indian) (Fish, Salmon) The distinguishing character of this spicy hot red fish curry, is the smoky sourness rendered to the fish and the gravy from the kudampulli-dried and smoked fruit rinds of the camboge tree. A red fish curry/ Meen Mulagu Curry prepared the Kerala way with spices like red chilli powder, turmeric powder and coriander powder. 2 small tomatoes finely chopped. Read more Kottayam Style Red Fish Curry / Meen (fish) Vevichathu is a deliciously mouthwatering spicy and tangy curry which is specially made in Kottayam district of Kerala. Blitz the toasted ingredients along with the powdered spices to a course crumb texture and season with salt. https://www.facebook.com/MiaasKitchen Ingredients Fish - 1kg(cleaned and cut into medium sized pieces) Fish tamarind(kudampuli) - 5 nos. Wait till fenugreek seeds starts to change into a deeper color. Drain well, mash until smooth and set aside, Temper the whole spices in the coconut oil until they start to crackle, then add the ginger and chilli and fry until the ginger is soft and golden, Add the powdered spices and crab meat, mix well then add to the mashed potato. Taste the mixture and if required, add 1 or 2 kudampuli (previously soaked) to it. https://www.greatbritishchefs.com/recipes/salmon-meen-moilee-recipe Add in the mustard seeds and fenugreek seeds. I tried the recipe with salmon..It was awesome and that was my first attempt too..Thank you very much. Tamarind is added for the sourness. Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.