Kottayam Fish Curry | Kottayam Meen Curry

by MariyammaVarghese
Kottayam Fish Curry | Kottayam Meen Curry
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.
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Kottayam Fish Curry | Kottayam Meen Curry
Votes: 35
Rating: 4.97
You:
Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 35
Rating: 4.97
You:
Rate this recipe!
Instructions
  1. For the gravy: Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan or chatti.
  2. Add mustard seeds and when they splutter, add the chopped onions, few curry leaves and split green chilies and stir fry.
  3. Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
  4. 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.
  5. Add salt and cook until the gravy is thick. Keep this aside.
  6. For cooking the fish in the gravy: Take a fairly large frying pan.
  7. Prepare a bed of curry leaves.
  8. Arrange the pieces of fish on this bed.
  9. Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
  10. Add the remaining curry leaves and kudumpuli pieces, cover with a lid and cook slowly. Do not stir.
  11. :- 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.
  12. :- 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.
  13. :- Enjoy the fish delicacy with kappa or rice.
Recipe Notes

You can check this link for a tasty fish curry Fish Curry with Coconut. You can also check this link Fish Biryani.

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33 comments

curryadmin
Saji June 20, 2004 - 12:00 am

What are the items which u mentioned previously ground?? which to be added?

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curryadmin
simi August 1, 2006 - 12:00 am

I wonder what is Paparika?

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curryadmin
Dhanya February 8, 2007 - 12:00 am

good….but tooo hot…

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curryadmin
reny January 29, 2007 - 12:00 am

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

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curryadmin
reny January 29, 2007 - 12:00 am

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

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curryadmin
Archana J Mavelil July 22, 2008 - 12:00 am

Good ….not bad at all.

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curryadmin
sony June 23, 2007 - 12:00 am

it s really good.

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curryadmin
nisha October 26, 2006 - 12:00 am

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

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curryadmin
Nisha K Joy October 2, 2006 - 12:00 am

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

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curryadmin
Aneesh July 4, 2004 - 12:00 am

i dont cook that often but still curry came good thanks

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curryadmin
Gigi September 12, 2004 - 12:00 am

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…

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curryadmin
Smitha September 2, 2004 - 12:00 am

adipoli meen curry ….kore nalayi oru nadan taste meen curry vakkan try cheyyunnu…ithavana shariyayi …thank U very much

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curryadmin
sonu April 19, 2004 - 12:00 am

anybody pl tell me what is `paprika`

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curryadmin
Geethu April 19, 2004 - 12:00 am

Paparika is similar to chilli powder. You can get it from any american stores.

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curryadmin
ANOOP February 17, 2004 - 12:00 am

HAI,
NJAN ORU KOTTAYAMKARAN AANU. NANGALUDE NATTILE MEEN KARRY VEKKAN ELLAVARKKUM PARANJUKODUTHATHATHINU THANX.

ANOOP

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curryadmin
Haritha January 9, 2004 - 12:00 am

I tried this recipe. It came out excellently. Thanks a lot.

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curryadmin
Sunil Mathew February 18, 2004 - 12:00 am

Really it was good. Thanks a lot

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curryadmin
Jobin May 11, 2005 - 12:00 am

Adipoli Cury!

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curryadmin
Anand May 12, 2005 - 12:00 am

Very good recipe. Tastes real good the 2nd day.

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curryadmin
aah January 27, 2006 - 12:00 am

aaaaaaaaaaaaaaaaahhhhhhhhhhhhhhh superb!!!!!!!!!!!!!!

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curryadmin
priya varma December 9, 2005 - 12:00 am

Must try recipe,tastes just gr8.Absolutely fantastic.thankyou

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curryadmin
Mini Alex November 20, 2005 - 12:00 am

Excellent ,Try this out——–

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curryadmin
rasmimenon July 29, 2006 - 12:00 am

this recipe was really good.my husband really liked it

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curryadmin
jonu August 26, 2006 - 12:00 am

mariammaammachi meencurry kalakky …………kappayude kude super…

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curryadmin
sangi February 15, 2006 - 12:00 am

Ah adipoli taste aa mone….

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curryadmin
pinky September 13, 2007 - 12:00 am

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.

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curryadmin
Ammu January 4, 2007 - 12:00 am

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!

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curryadmin
Sheela Edwards August 31, 2006 - 12:00 am

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

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curryadmin
Stanley Philip June 30, 2008 - 12:00 am

Just like mom use to make and guess what …… I made it!! Thanks Pachakam and thanks Mariyamma Aunty.

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curryadmin
ammootti June 10, 2008 - 12:00 am

assalayittundu….thanks a lot aunty.

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curryadmin
reju sebastian April 28, 2008 - 12:00 am

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.

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curryadmin
Novice April 21, 2010 - 6:04 pm

Very good recipe. I tried this with King Fish and my fish curry was excellent.

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curryadmin
Jyothi March 12, 2010 - 11:38 am

An excellent recipe to try. Goes very well with Kappa.

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