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Meen Vattichathu

The colour and taste need to be perfect for this dish which is cooked with kokum and is unique to Kerala. The masala created specially for this dish has red chilli grown and powdered in Kerala and hence keeps the authentic taste intact. Bring back the flavour of home with this masala!

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  • Energy 256.7kcal
  • Protein 14.4g
  • Carbohydrates 27.1g
  • Fat 10.1g
  • Dietary Fiber 34.5g

*Calculated Values – Ref. NIN

Chilli, Coriander, Fenugreek, Salt, Garlic, Mustard, Ginger, Cumin, Turmeric

Recipe: Meen Vattichathu (To serve 4) – Ingredients: Fish 500 g, Melam Meen Vattichathu Masala – 2-2½ tbsp, Oil – 1 tbsp, Fenugreek seeds – ½ tbsp, Shallots – 12 nos, Curry Leaves few, Ginger juliennes – ½ tbsp, Garlic – 8 cloves, Kodampuli / Kokum 10 g, Salt to taste.

  • Wash kodampuli and soak in 200 ml water and keep aside.
  • Heat the oil in a kadai and add fenugreek seeds.
  • When it turns brown in colour, add curry leaves, garlic, ginger and shallots and sauté well.
  • When shallots turn into brown colour add the Melam Meen Vattichathu Masala, sauté for 1 minute and add soaked kodampuli (along with the water), salt to taste and allow it to boil.
  • Add fish and cook the dish in low fire for 10 mins.
  • Remove from the heat and keep it for some time and serve.
  • Tastes better if this dish is made in earthen ware pot and kept overnight.
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