Kottayam Fish Curry | Kottayam Meen Curry is one of the favorite all time fish curries in kerala. This curry dish goes so well with mashed kappa. When this fish curry is cooked in a chatti, it gives a special taste and flavor. In general, Kottayam Fish Curry (Meen Curry) tastes better next day when all the spices are absorbed by the fish. The small onions are used to enhance the taste of the curry. Fish is nutritious, rich in vital nutrients required for body. This Kottayam Meen Curry is a simple recipe which can be made even by a novice. You can explore a well detailed recipe of Kottayam Fish Curry here that can be easily prepared at home.
Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
When the oil begins to clear, add the remaining spices previously ground, half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy:
Take a fairly large frying pan.
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 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.