Meen Pattichathu

Meen Pattichathu is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Stir Fry
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


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


  1. Clean the fish and cut into small cubes.
  2. 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.
  3. Next add the grated coconut, and let cook for another 5 to 7 minutes or until the gravy thickens.
  4. For the tempering, heat a tbsp of oil, add the mustard and the fenugreek seeds.
  5. Once the mustard seeds start to splutter, add the curry leaves and the chopped shallots; saute till the shallots turn brown.
  6. Add the tempering to the fish curry before taking off the stove.
  7. Serve hot with steamed rice/tapioca.
  8. Recipe Courtesy:

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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