Ke Kovakka meen Curry | Vegan Fish Curry Recipe | Veg Fish Curry Kerala Style F

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Kovakka meen Curry | Vegan Fish Curry Recipe | Veg Fish Curry Kerala Style

Kovakka meen curry with detailed photos.

Kovakka meen curry is a famous spicy, tangy and aromatic Kerala recipe. It is served in Kerala houses during the fasting days. This recipe is a vegan alternative to regular Kerala fish curry. Today, let us learn how to make kovakka meen curry at home.

    What is Kovakka?

    Kovakka or Ivy gourd is a green fruit of a tropical vine plant of the Cucurbitaceae family. It grows abundantly in our backyards. It is a staple food of South India. Ivy gourd fruit can be eaten raw and it has a mild sweet taste. But the matured ones are hard and used to make side dishes. It has a slight bitter or sour taste. 

    Last day, we got the bulk amount of ivy gourds from our kitchen garden. We shared it with our friends and neighbors, even though still we had major share. So I have been forced to prepare ivy gourd dishes repeatedly. Repetition is always boring, isn't it. So I planned  to experiment varieties. I tried vegetarian fish curry also. It was awesome, never tasted this before. But I heard of this from my cousin. This dish taste like fish curry. This will surely satisfy both vegetarians and non-vegetarians.

    Name of Ivy gourd in different Indian Languages?

    Malayalam - Kovakka

    Tamil - kovakkai

    Telugu - Dondekayi

    Kannada - Tonde kayi

    Hindi - Tindora

    Marathi - Tondii

    Health benefits of Ivy gourd

    Ivy gourd is suitable to prevent or control certain health conditions like diabetes, hypertension, constipation, high cholesterol and obesity. It is anti-inflammatory and anti-cancerous properties. 

    Is ivy gourd is bad for health?

    Ivy gourd is a safe vegetable with minimal side effect. But excessive consumption of ivy gourd may cause loose stools. 

    Kovakka meen Curry | Vegan Fish Curry Recipe | Veg Fish Curry Kerala Style 

    Ivy gourd stewed in spicy tangy sauce

    Preparation time: 10 minutes / cooking time: 30 minutes / Total time: 40 minutes


    • 12 ivy gourds, slit into four equal parts
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon fenugreek seed
    • 2 spring curry leaves
    • 1 medium onion
    • 3 slit green chilies
    • 3 tablespoon red chili powder
    • 2 teaspoon Kashmiri chili powder
    • 1/4 teaspoon turmeric powder
    • 2 small pieces of pot tamarind or kudambuli
    • 1 1/2 cup coconut milk
    • Salt to taste

    Kovakka fish curry or vegan fish curry with step by step photos

    1. Wash ivy gourd thoroughly. Take a sharp knife and cut off the upper end. Keeping the one side intact make two slits from the other side to make four equal parts.
    2. Peel off and discard the skin and slice onion longitudinally into small pieces. Slit the green chilly vertically. Keeping one side intact, slit from the other side Use a knife or vegetable peeler to remove the tough skin of ginger and reveal the yellowish flesh and cut into small pieces.
    3.  Place a Earthenware (Mann chatti) on the stove. Heat two tablespoons of oil.
    4. Add half tablespoon mustard seeds and let it crackle.
    5.  Add 1/4 teaspoon  fenugreek seeds and sauté for one or two seconds or until it turns to light brown color.
    6. Add curry leaves and sauté for one or two seconds.
    7. Add sliced onion, green chilly and ginger and sauté until the onions became light brown.
    8. Add three  teaspoon chilly powder (I also used Kashmiri chili powder for this preparation. I want a moderately spicy curry in good reddish colour.)and quarter teaspoon turmeric powder, sauté until its raw smell goes. Add half cup of water (or thin coconut milk ) until the oil separates.
    9. Add one and half cup of coconut milk, pot tamarind pieces and salt. Mix well and let it boil.
    10.  Add ivy gourd pieces. Mix well cook covered on low flame until the oil separates.
    11.  Now the curry is ready to be served. Taste good with rice, chapati,  dosa etc.

    Happy Cooking


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