I must admit, i never thought i’d be able to cook fish at home! Most of this was to do with the fishy smell which used to put me off, even before i could relish the fish’s flavour.
Then, our South East Asia travel started…and my taste buds were introduced to fresh and delicious fish…i had the tastiest tuna sate in Sulawesi (will write more on that at a later time). I decided to try my hamd at cooking fish.
Over the past year or so, i’ve primarily tried Italian and French recipes for fish. So it was high time i cooked my Cribby’s favourite fish curry… Meen Pattichathu. As i cooked the fish with the spices, the sour mango and the tamarind, the flavours slowly merged and the fish absorbed the tanginess…the final ‘tadka’ of shallots and curry leaves lent a slight sweetness and the vessel gave a nice earthen flavour…
The fish curry, chicken fry, boiled rice and yogurt made a great dinner….accompanied by tender coconut water with a dash of Malibu 😉
What more could one ask for?
Meen Pattichathu (Kerala Fish Curry)
Black Pomfret -2 ( cut into 11/2 inch pieces)
Ginger – about half an inch, chopped very fine
Raw mango – about a quarter, diced roughly
Tamarind – size of half a gooseberry ( leave this out if your mango is extremely raw)
Red chilly powder – 1 tsp
Turmeric powder 1/2 tsp
Salt – to taste
Water – 1 1/2 cups
Curry Leaves -about 3 stalks
Shallots – 4, sliced
1. Make a paste with red chilly, turmeric, salt and 2 Tbs water. Marinate the fish in this paste for about 10 mins.
2. Add the remaining water to the fish and pour this into the cooking vessel.
3. Add raw mango and tamarind and cook covered on moderate heat until the curry comes to a boil. If a slight scum develops, you can remove this with a ladle.
4. Uncover and cook for another 15 mins to slightly thicken the curry.
5. Meanwhile take 1 tsp oil in a small pan. Add curry leaves and then the shallots. Stir fry until shallots turn light brown. This is the ‘tadka’.
6. Cook the fish covered for the last 5 mins on simmer so that the fish imbibes thr flavours.
7. With the fish still cooking, add the tadka. Switch off the gas.
Serve with rice and yogurt for a lovely Kerala meal!