This is a traditional dish of Kerala, though with slight variations in different parts of Kerala. Everyone like to think theirs is the authentic method!! Justifiably so….it’s a tasty dish.
You say Kappa and the next word is ‘meen curry’, so here goes my recipe…..
Meen Vevichathu / Kerala Style Red Fish Curry
500 gms fish (I used kingfish)
2 tbsp ginger garlic paste
4 tsp Kashmiri chili powder (measuring spoon)
½ tsp turmeric powder
½ tsp fenugreek powder
4 pcs kokum (Kodumpulli)
3 sprigs curry leaves
1 ½ cups water (or little more)
½ tsp mustard seeds
3 tbsp oil
Clean fish and keep aside.
Heat oil in a pan or chatti. Add mustard seeds and let it splutter. (adding mustard seeds is optional)
Add ginger garlic paste. Saute on low flame for approx. 5 min or till raw smell goes.
Don’t let it brown. Also keep the mixture in the center of the chatti or pan to ensure even cooking.
Add chili powder, turmeric powder and fenugreek powder and stir and saute for a minute. Take care not to burn the mixture.
Add water, salt, kokum and curry leaves and increase heat.
When the water boils, add fish. Let it boil for 5 minutes.
Lower the flame to medium and half cover the chatti.
Let the curry simmer till you get thick gravy.
Serve with hot rice.
Add 1 tbsp of wheat flour or all-purpose flour or vinegar in the water to clean fish.
Water level should be above the fish pieces, but not too much. In case, more water is required, always add boiling water.