Meen Vekichatu or Meen Mulakarachhatu, is a very traditional fish curry of Kerala. Prepared using coconut oil, with a good amount of chilli powder, and a special tamarind (kodampuli). Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.

Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste. Fry the paste at a medium heat, till the paste becomes consistent.

Add the water containing the extract of Kodampuli, check the level of sourness. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible. Serve hot with rice, or tapiocca. This dish could be preserved for a few days.