Meen Pattichathu/Vattichathu is really a spicy fish curry, a conventional Syrian Christian dish. This really is fiery red curry that is hot in addition to tangy. The secret involved with this dish is applying Kashmiri red chilli powder, that is mild in heat but provides a vibrant red colour. A vital component of the dish is Gambooge, a tamarind variety, referred to as Kudampuli in Malayalam, which provides the tangy twist into it. Ideally, this curry ought to be cooked inside a claypot for the best results.
Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)
Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)Summary
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Steps
- Grind the shallots, ginger root and garlic clove coarsely and aside.
- Mix the chilli, turmeric and fenugreek powders together along with some water to create a paste and aside.
- Clean the gambooge and boil in certain water together with salt and aside.
- Inside a clay pot or perhaps a pan, heat oil and splutter the mustard seeds inside it.
- Add some ground mixture combined with the curry leaves and saute up until the oil separates.
- Add some paste of spice powders.Stir till oil separates.
- Add some gambooge combined with the water.
- Let boil and gradually add some fish pieces.
- Cover and prepare on low heat for any couple of minutes.
- Take away the lid and let prepare until you obtain the preferred consistency.
- Ideal with grain or Tapioca.
Adjust the amount of Gambooge, based on the sourness you need.
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