How to make Pomfret Vevichaathu -
Another delightfully flavourful fish preparation from Kerala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret (पापलेट), Kodumpuli (कोड़ुमपुली)
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Pomfret Vevichaathu checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Malabar Chemeen Kari Kadai Prawns Mongolian Prawns Prawn Sukka - SK Khazana
Pomfret Vevichaathu Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pomfret Vevichaathu Recipe
Pomfret 2 large
Kodumpuli 6 pieces
Salt to taste
Coconut toddy vinegar 2 tablespoons
Oil 4 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 8-10
Green chillies slit 2
Onion chopped 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 tablespoon
Cumin powder 1 tablespoon
Tomato chopped 1 medium
Method
Step 1
Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel.
Step 2
Mix vinegar with a little salt, apply liberally on the fish slices and keep aside. Soak kodumpuli in half a cup of warm water for fifteen minutes.
Step 3
Mash well. Heat oil in a pan, add mustard seeds, stir-fry until they crackle and add curry leaves and green chillies.
Step 4
Add onion and sauté till it starts turning golden brown. Add ginger paste and garlic paste and stir-fry for half a minute.
Step 5
Add turmeric powder, red chilli powder, cumin powder and salt to taste. Stir well and add tomato, kodumpuli along with the water and simmer for five minutes.
Step 6
Add marinated fish slices and one and a half cups of water. Bring to a boil, stirring once or twice. Cook, covered with a tight-fitting lid, on low heat.
Step 7
Simmer for eight to ten minutes or till the fish is tender and flaky. Serve hot with steamed rice.
Nutrition Info
Calories : 1092 Kcal
Carbohydrates : 33.1 gm
Protein : 82.2 gm
Fat : 70 gm
Other : Zinc- 1.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
