Exploring The Rich Culinary Heritage Of Kottayam Style Fish Curry
Iconic Dish
Kerala, often referred to as the “Land of Spices,” boasts a diverse culinary landscape that reflects its rich cultural heritage. Firstly, among the myriad of culinary delights, Kottayam Style Fish Curry stands out as a gem in the treasure trove of Kerala’s traditional recipes. Secondly, this iconic dish encapsulates the flavors, aromas and culinary nuances that define the region, making it a must-try for any enthusiast of South Indian cuisine.
Distinctive Flavors Of Kottayam Style Fish Curry
The spicy flavored fish curry is celebrated for its unique blend of flavors, combining the tanginess of tamarind and the heat of traditional spices. The curry is a perfect harmony of sour, spicy and savory notes, leaving a lasting impression on the taste buds.
Local Ingredients
What sets the dish apart is its reliance on fresh, locally sourced ingredients. From the catch of the day to the handpicked spices and aromatic herbs, each component contributes to the authenticity of this culinary masterpiece.
Culinary Techniques
The preparation of the dish involves a meticulous process that showcases the culinary expertise of the Kottayam region. From the precise roasting of spices to the artful blending of masalas, every step plays a crucial role in achieving the perfect balance of flavors.
Traditional Celebrations
The dish is often a centerpiece during festive occasions, weddings, and family gatherings. Its presence on the dining table symbolizes the warmth of hospitality and the joy of communal feasting.
Culinary Heritage
This dish is not just a recipe, it’s a cultural heritage passed down through generations. The traditional methods of preparation, often handed down from mother to daughter, adds a sentimental touch to the culinary experience.
Conclusion
Kottayam Style Fish Curry is not merely a dish but a journey into the heart of Kottayam’s culinary legacy. Whether enjoyed at a local eatery or prepared at home, this iconic curry promises a gastronomic adventure that captures the spirit of Kerala’s vibrant food culture.
Kottayam Style Fish Curry | Kottayam Meen Curry
Ingredients
- 1 kg King Fish or any fleshy fish
- 2 tbsp Chilly powder
- 1 tbsp Kashmiri Chilly Powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Fenugreek seeds Uluva/Methi
- 1 tsp Mustard seeds
- 5 nos Shallots Kunjulli(chopped)
- 6 nos Garlic cloves Crushed
- 1/2 inch piece Ginger Crushed
- 5 nos. Split green chilies
- 5 pieces Kukum star Kudam Puli
- 1/4 cup Coconut oil
- 10 stems Curry leaves
- 3 cups Water
- As reqd Salt
Instructions
For Preparing The Gravy:
- First, soak the kudum puli pieces in 1/2 cup of water adding little salt too. Keep soaked Kudam puli or Gambooge aside. Also prepare a mixture of turmeric powder, chilly powder and kashmiri chilly powder in half cup of water and keep aside.
- Next, heat about a quarter cup of coconut oil or vegetable oil in a frying pan or chatti.
- Add mustard seeds and when they splutter, add fenugreek seeds and fry in low flame. Add chopped shallots, crushed ginger and garlic, few curry leaves, split green chilies and stir fry.
- Add the mixture of turmeric, chilly powder and kashmiri chilly powder to the pan and stir in low flame. Let the raw smell of chilly powder disappear.
- Add salt and cook until the gravy is thick. Keep the gravy aside.
For Cooking Fish In The Gravy:
- Take a fairly large frying pan.
- Prepare a bed of curry leaves.
- Arrange the pieces of fish on this bed.
- Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
- Add the remaining curry leaves and kudumpuli pieces, cover with a lid and cook slowly. Do not stir.
- :- If necessary, you can lift the frying pan by it`s handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
- :- This kottayam style meen curry preparation is best after it sits for a day or two to allow time for the spices to get into the fish. The meen curry gets better as it stays in the chatty.
- :- Enjoy the fish delicacy with kappa or rice.
Notes
Response (33)
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What are the items which u mentioned previously ground?? which to be added?
I wonder what is Paparika?
good….but tooo hot…
its good but very hot , plz whoever going to try , only put 1 tb of red chilly and 1 tb or paprika and 2 green chillies
this is god but whoever going to try pls put only 1 tb of chilly powder 1 tb paprika and 2 green chillies as this recipe is too hot
Good ….not bad at all.
it s really good.
I was searching for real fish curry.. kottayam fish curry, now after viewing your recipe i made it…. IT WAS EXCELLENT, everybody loves it. but one thing you dont need to use 10 stems of curry leaves need only 4 or 5 stems maximum…. anyway its an excellent curry
MMMMhhhhhhh… it taste so good…
u r doing a great help for the people who are away from their parents and forced to live independantly. Thanx a lot..
Nisha
i dont cook that often but still curry came good thanks
It was quiet nice. After a long time… I feel the taste of our kerala food here in Malaysia…. Tq….. Keeping the curry in clay pot (Chatti) to absorb the water from the curry.. so that it become more tasty…
adipoli meen curry ….kore nalayi oru nadan taste meen curry vakkan try cheyyunnu…ithavana shariyayi …thank U very much
anybody pl tell me what is `paprika`
Paparika is similar to chilli powder. You can get it from any american stores.
HAI,
NJAN ORU KOTTAYAMKARAN AANU. NANGALUDE NATTILE MEEN KARRY VEKKAN ELLAVARKKUM PARANJUKODUTHATHATHINU THANX.
ANOOP
I tried this recipe. It came out excellently. Thanks a lot.
Really it was good. Thanks a lot
Adipoli Cury!
Very good recipe. Tastes real good the 2nd day.
aaaaaaaaaaaaaaaaahhhhhhhhhhhhhhh superb!!!!!!!!!!!!!!
Must try recipe,tastes just gr8.Absolutely fantastic.thankyou
Excellent ,Try this out——–
this recipe was really good.my husband really liked it
mariammaammachi meencurry kalakky …………kappayude kude super…
Ah adipoli taste aa mone….
I made this curry for my beloved husband, which was the first of its kind i made for him & he loved it. Thanks for the post.
I loved it. Tastes awesome. King fish is a bit tough to get here so I buy salmon. But it tastes just fine. Looks like this recipe is what is going to get done in my kitchen the max. Thanks a tonn!
The Fenugreek is missing in the main body of the recipe, it would be good to specify if this is ground, or remain whole and when this has to be added to the cooking process
Many thanks
Just like mom use to make and guess what …… I made it!! Thanks Pachakam and thanks Mariyamma Aunty.
assalayittundu….thanks a lot aunty.
this is a brilliant recepie,as many said ,its bit too hot so try to cut down chilli powder ,and also dont even think about mixing papprika powder ,instead of that grid few (piriyan mulakku) ,i am sure author actually meant piriyan mulakku ,not papprika but many misunderstand piriyan mulakku and papprika ,its happend in this case as well .try this and u wouldnt be disappointed for sure.
Very good recipe. I tried this with King Fish and my fish curry was excellent.
An excellent recipe to try. Goes very well with Kappa.