Meen Pattichathu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

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  • 1 lb. - Fish, cut into small cubes
  • 1 tbsp - Kashmiri chilli powder
  • 1/2 tbsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1-inch - ginger, julienned
  • 3 - kudampuli/a marble sized tamarind
  • 2 tbsp - grated coconut
  • Salt, as required
  • For tempering:
  • 1/2 tsp - mustard seeds
  • A few fenugreek seeds
  • 2 to 3 sprigs - Curry leaves
  • 4 - shallots, chopped lengthwise
  • 1 tbsp - oil

How to Make Meen Pattichathu

  • Clean the fish and cut into small cubes.
  • Mix red chilli powder, Kashmiri chilli powder and turmeric powder with 2 tbsp of water. Add the fish pieces, chilli and turmeric mix, kudampuli, chopped ginger and salt with 2 cups of water in the clay pot, cover and bring to a boil.
  • Next add the grated coconut, and let cook for another 5 to 7 minutes or until the gravy thickens.
  • For the tempering, heat a tbsp of oil, add the mustard and the fenugreek seeds.
  • Once the mustard seeds start to splutter, add the curry leaves and the chopped shallots; saute till the shallots turn brown.
  • Add the tempering to the fish curry before taking off the stove.
  • Serve hot with steamed rice/tapioca.
  • Recipe Courtesy: