Meen Pattichathu (Kerala Fish Curry)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 750 g - fish pieces
  • 1.5 tbsp - kashmiri chilli powder (adjust to suit your heat tolerance)
  • 1 tsp - turmeric powder
  • 1 tsp - fenugreek powder
  • 7 to 8 - gambooge pieces (adjust the quantity, according to the sourness you require)
  • Salt - to taste
  • Water - as required
  • 3 to 4 sprigs - curry leaves
  • 2 tbsp - oil
  • 1 tsp - mustard seeds
  • To be coarsely ground:
  • 8 - shallots
  • 8 - garlic
  • 1 inch - ginger

How to Make Meen Pattichathu (Kerala Fish Curry)

  • Grind the shallots, ginger and garlic coarsely and keep aside.
  • Mix the chilli, turmeric and fenugreek powders together, with a bit of water, to form a paste and keep aside.
  • Clean the gambooge and boil in some water, along with salt and keep aside.
  • In a clay pot or a pan, heat oil and splutter the mustard seeds in it.
  • Add the ground mixture along with the curry leaves and saute, till the oil separates.
  • Add the paste of spice powders. Stir, till oil separates.
  • Add the gambooge, along with the water.
  • Let it boil and slowly, and then add the fish pieces.
  • Cover and cook on low heat, for a few minutes.
  • Remove the lid and let it cook, till you get the desired consistency.
  • Ideal with rice or tapioca.
  • Recipe Courtesy: Mareena's Recipe Collections