Foods of Kerala

Photo by: Tangerines Kitchen
Fish Vevichathu-
A specialty of the Keralites is Meen Vevichathu aka Fish curry .This curry tastes best after a day or two of preparation. This curry is mostly prepared in a Man Chatti (earthen or mud vessel). Cocnut oil is ideal for cooking this fishy curry. Cocum is also used and it adds to the flavour. This recipe is from the book given to me by my mother on the day I got married!! It is a hand-written book which is ... more 

Photo by: Tangerines Kitchen
Fish Vevichathu-
A specialty of the Keralites is Meen Vevichathu aka Fish curry .This curry tastes best after a day or two of preparation. This curry is mostly prepared in a Man Chatti (earthen or mud vessel). Cocnut oil is ideal for cooking this fishy curry. Cocum is also used and it adds to the flavour. This recipe is from the book given to me by my mother on the day I got married!! It is a hand-written book which is neatly categorized into fish, meat, rice, breads and desserts..A book that i cherish a lot ... Fish -preferably Seer Fish-1/2 kg For Grinding Chilli Powder-1 1/2 tbsp Turmeric Powder-1/2 tsp Fenugreek Powder-1/4tsp Garlic-1 tsp Ginger-1/4tsp Shallots-2 or 3 ( avoid substituting onions for shallots) Cocum- pieces cut into smaller pieces Coconut Oil -2 tbsp Curry leaves-2 sprigs Grind the above-mentioned ingredients for grinding, adding enough water. Soak the cocum pieces in water to clean it. In an earthen pot, add the oil, and add the ground paste when the oil is hot. Saute until the oil begins to leave the mixture and only at this stage add 1 cup of water. When the water starts to boil, add the cleaned fish (skinned and debonned cubes)and add salt and the cleaned cocum to it. Cover and cook until the fish is done. The aroma at this stage is something that is way too good.. Simmer and add the curry leaves. Switch off the flame when the gravy is thick. Drip 1 tsp of coconut oil for extra flavour. Savour with rice (staple food of less