Claypot Fish Curry – ‘Meen Chatti’ Curry

          Old fashioned fish  ‘ Meen Chatti Curry’ curry returns to modern Restaurants and draws in the crowds! This fish curry is the star  of the meal, I usually make just one simple veg side dish to accompany this with rice.

Total time is not inclusive of Marination.

Malayalam language video link is available on the intro page.

Ever had fish curry and been so impressed by it that you just had to recreate it at home? This was that kind of curry challenge for me. Hope you like it.

Ingredients:

To marinate and fry the fish:

For tempering:

Method for Claypot Fish Curry:

1. Lightly scrub the fish slices with salt, then rinse well. Keep drained.
2. Marinate the fish with chilli powder, turmeric powder, salt and lime juice. Set aside for 30 minutes.
3. Chop the tomatoes roughly. Blend the tomatoes without adding water to make a smooth ‘fresh’ puree. Set this aside for later.
4. Add the sunflower oil to a frying pan. As it heats up add the fish slices to the pan in one layer. Shake the pan gently so that the fish doesn’t stick to the pan. Fry very briefly, on both sides. You just want a light colour, far from cooked or golden. This is to help to lock in the marinade and develop a firm crust only. Fry the fish in 2 or 3 batches and do not overcrowd the pan. Remove the light fried fish from the oil. Set aside. Reserve this oil.
5. Now, heat the coconut oil in a clay pot. Add the fenugreek seeds and allow to sizzle.
6. Add the sliced onion and saute. Allow the onions to soften. Next, add the shallots, ginger-garlic paste, curry leaves and green chilli.
7. Saute well, till the raw smell of the ginger and garlic dissipates.
8. Add chilli powder and turmeric powder. Cook briefly while stirring. Sprinkle water to prevent scorching of the spices.
9. Once the spice is cooked, add the fresh tomato puree. Stir and bring to a boil. Simmer this mixture till the oil separates.
10. Once the oil has separated, add ¾ cup of water and salt to taste.  Bring back to a boil.
11. Add the fish tamarind and gently add the lightly fried fish pieces. Careful not to break them as they are added. Once, added, lower the heat and simmer uncovered for 10 minutes. Stir occasionally.
12. After 10 minutes, the curry has thickened. Taste and add some chilli powder or a mixture of chilli powder and paprika. This is to get the signature dark red colour, of the ‘Chatti Curry’.
13. Add coconut milk, swirl the pot to mix through. Simmer for another 5 minutes. Remove from heat.
14. Tempering: Heat the oil used for frying the fish i the pan we used earlier for frying. Add the mustard seeds and allow to pop. Then add the green chilli juliennes and curry leaves. Allow to develop a deep green colour and become very aromatic. Sprinkle the coriander powder over the hot ingredients. Use a slotted spoon to remove these items from the oil and add over the curry.
15. Serve the fish curry in a cleaned clay pot for ” the total experience”. Enjoy while hot with steamed rice!

Claypot Fish Curry

Notes:

• Fish Tamarind 
• The first press of coconut milk is the freshest, first squeezed milk from grated fresh coconut.
• King fish is preferred for this curry, but you can use any firm-fleshed fish.
• Don’t forget to visit the Fish and Seafood page for lots more fish curries and other seafood recipes.

Key Ingredients: Fish, Onion, Shallots, Ginger, Garlic, Tomato, Green chilli, Curry Leaves, Coconut Milk, Fish Tamarind, Spices, Salt, Oil.

EAT AND TELL!!!

Let us know if you tried – Claypot Fish Curry

Claypot Fish Curry

Author: Shana Shameer