DISH NAME : MEEN VATTICHATHU( PATTICHATHU)

Preparation Time : 15 minutes

Cooking Time : 25 minutes

Description

This a traditional recipe of Kerala, South India, popular among the christaians of kottayam and surrounding areas. The dish is known as " meen vattichathu or pattichathu" depending on the region. It is eaten both with rice and tapioca. In earlier days this dish was made with lots of chilli powder and oil, so that it keeps for several days even without refrigeration. The oil that floated on top of the dish kept the dish from spoling.

Note

1) You can increase or decrease chilli powder according to the spicines you prefer. Originally this dish is supposed to be quite spicy. Kashmiri chilli powder is used here just to give color.
2) I have taken 3 small pieces of Kerala kokum, known as kudampuli. Kokum should be adjusted, as the sourness of kokum varies with the quality of kokum. So do not add all the kokum at the beginning.
3) Any firm fish can be used for this, but ideally seer fish tastes best. Black pomfret can also be used.
4) This dish is made in a clay pot and it tastes better that way.

Method

1) Cut fish into cubes or squares.
2) Wash and soak kokum in half cup water.
3) Mix both chilli powders and turmeric powder with about 3 tablespoon of water.
4) Heat coconut oil, add mustard seeds. Let it splutter. Then add fenugreek. When it splutters, add garlic and ginger. Saute till light brown.
5) Now add ginger garlic paste. fry till done.
6) Add chilli-turmeric paste. Cook on a low flame, till it is fried and oil seperates.
7) Then add water, salt to taste, curry leaves and soaked kokum with the soaked water.
8) Bring to a boil. Let it boil and cook for sometime.
9) Adjust sourness by adding more kokum if required. Now add fish and continue cooking on a high flame.
10) Put off fire when fish is cooked and the gravy has reached the required consistency.

Serving Suggestions

Can be served with rice or boiled tapioca.