Thursday, January 30, 2014

Meen Pathichathu / Kerala style Red Fish Curry

After a long day of stress with initial over excitement which ended up in disappointment , I decided to make something which I am comfortable with , which am sure would come out well....a spicy red hot fish curry again , as myself like any malayali will be happy to have rice with fish curry for every meal...
My disappointment was because of my - failed Swiss roll's -  I made yesterday with over excitement. Excitement because its been sometime that am thinking of making Tiramisu and also making Jam Roll's / Swiss Roll's which my NA loves , so thought to mix both of it and generate a different recipe "Tiramisu Roll's"  though not a new dessert , I was a bit over confident with just 2 eggs which I never realized until I set all other things and started making the cake and then it ended up like this one here.
My cracked Tiramisu Roll's 
I was so excited that I didn't bother that the original recipe need 4 eggs and I made it with 2.

Determined to make these sometime soon .....

We had slight snowfall here and also a bit of rain ..... Rain always reminds me of Kerala :) 
but my plants here are not very happy with the climate.
Waiting for some sunlight all through this way........

Soccer man doesn't like this Fish curry /Meen Pathichathu much as it doesn't have coconut milk in it (People in Angamaly - Thrissur (towards the North part of Kerala) cannot imagine of a fish curry without coconut milk)
Its a star dish from my place ,  from the Middle - to Southern part of Kerala another reason for his dislike .......
though he likes it much he never admits :)

Because we crave for some variety fish here , we explore all Asian store's in search of some fish we know in our place and this time we got King Fish ....happy happy 


King fish or use any other Thilapia/ Mackerel - 1/2 kg - cleaned and sliced 
Small Onion 10 to 15 no's crushed  / or use Medium size Onion - 1 finely chopped 
Ginger - 1 small piece crushed 
Garlic - 3 to 4 no's crushed and finely chopped 
Green Chili - 1 no's or (more as per your tolerance level) 
Curry leaves - 1 spring. I didn't have curry leaves :(  
Coconut Oil - 2 and 1/2 table spoon 
Fenugreek seeds - 1/2 tsp
Gamboge/ Cocum - 3 to 5 (or more as you like) 
Salt to taste and water 

Powder Ingredients

Red Chili Powder - 1 tsp
Kashmiri Chili - 2 table spoon 
Fenugreek Powder - 1/4 tsp
Turmeric Powder - 1/2 tsp

Kudampuli /Cocum or Kokum - Tamarind grown in tropical Climate.


* Mix the cleaned and sliced fish with salt and keep aside.Soak the Cocum/ Kudampuli in 1 cup warm water for 10 minutes.

*Dry Roast the powdered ingredients - Chili powder , Kashmiri chili powder , turmeric powder and fenugreek powder , roast these stirring continuously for 5 to 7 minutes in medium heat , pour a little water to it and mix. Switch off the heat and keep aside.
Make sure the powder is not over roasted , just heat it till you get the smell of nice roasted chili powder ,  do not wait till the sneeze :) 

* Heat Oil in a Chatti/Madka or any other pan , when heated add the fenugreek seeds , wait for 2 to 3 minutes then add the crushed ginger , garlic and chopped onion (or crushed small Onion if using) , saute these for 5 to 10 minutes till they are more than golden brown. 

* Add in the dry roasted Powder paste to the well fried onion mix and again saute these in low heat for another 3 minutes.

* clear the pan with some water and pour it to the onion mixture , add the soaked cocum water too and close with a lid , wait for'em to start boiling. I added all together 2 cups water , as this curry is made in Madka/chatti , it absorbs more water and hence makes the curry thick.

* Add fish and cocum to the curry , once it starts to boil and cook for another 5 minutes in medium heat.

*Switch off the heat once the fish is cooked , takes almost 5 to7 minutes in medium heat if cooked in this Chatti/Clay pot , they stays hot even after the heat is switched off.Cover and keep for sometime.This fish curry stays out till one day or more if placed in a cooler place. 

This fish curry taste best the next day.


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