Fish Vattichath Recipe
Make Fish Vattichath Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish and basic seasoning
For the masala (vattichath spice paste)
For cooking
Method
For the fish and basic seasoning
- 1
Prepare fish
Rinse the fish fillets and pat dry with paper towels. Cut into serving-size pieces (about 6–8 pieces). Rub turmeric powder, 2 tsp salt, and lemon juice/tamarind extract evenly over the fish. Set aside to marinate for 15–20 minutes while you prepare the masala.
For the masala (vattichath spice paste)
- 2
- 3
Fry aromatics lightly
Heat 1 tablespoon coconut oil in the same skillet over medium heat. Add the peeled shallots, garlic cloves, chopped ginger, and green chilies. Fry, stirring frequently, for 4–6 minutes until the shallots begin to soften and lightly brown. Add the curry leaves and stir for 30 seconds. Remove from heat and let cool slightly.
- 4
Grind the masala paste
In a small blender or mortar, combine the cooled roasted spices, fried aromatics, grated fresh coconut, and 1 tsp salt. Add 1–2 tablespoons water (or as needed) and grind to a smooth-to-slightly coarse paste, depending on texture preference. Scrape down the sides and adjust salt. The paste should be thick enough to coat the fish.
For cooking
- 5
Temper and build the sauce
Heat 4 tablespoons coconut oil in a wide shallow pan or clay pot over medium heat. Add mustard seeds and fenugreek seeds; when mustard seeds start to pop, add sliced onion (if using) and sauté until translucent, about 4–5 minutes. Add the chopped tomato and cook 2–3 minutes until softened. Add the prepared masala paste and stir-fry for 3–4 minutes, pressing and spreading the paste so it cooks and the raw smell is gone. Add the reserved curry leaves and stir.
- 6
Simmer with water
Add 200 ml water to the pan and bring to a gentle simmer. Taste and adjust salt if necessary. Allow the gravy to simmer for 4–5 minutes so flavors meld and the sauce thickens slightly.
- 7
Cook the fish in the vattichath
Gently add the marinated fish pieces to the simmering gravy in a single layer. Spoon some sauce over the fish to coat. Cover and cook on low-medium heat for 7–9 minutes, turning the pieces carefully once halfway through so they are evenly coated. Cooking time will vary by thickness; fish is done when opaque and flakes easily.
- 8
Finish and garnish
Once the fish is cooked, remove from heat. Drizzle 1 teaspoon coconut oil (optional) for shine and aroma. Sprinkle chopped fresh coriander leaves. Let rest for 2 minutes before serving.
