Meen Vevichathu (Kerala Fish Curry)


Fish (preferably sea fish): 500g 

Coconut oil: 1 tbsp

Shallots (sliced): 8-10

Ginger garlic paste: 1 tbsp 

Curry leaves: 2 sprigs

Masala paste: 2 tbsp (40g)

Coconut oil: 1 tsp (for serving) 



  • In a meen chatti (or any deep pot) heat the coconut oil. Add the sliced shallots and fry for 2 minutes. 
  • When onions are lightly browned add ginger garlic paste and curry leaves and saute for another 2 minutes on medium high heat. 
  • Mix the masala paste with ½ cup water and add to the vessel. Cook for 2 minutes on medium low heat or till oil separates. 
  • Add 1 cup water and mix well. Add the fish and simmer for 10 minutes. 
  • When fish is cooked drizzle coconut oil and serve

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