Himalayan Mahseer Gets the Meen Thilapichathu Treatment
What happens when a rustic Kerala fish curry meets the Himalayan seer? Home chef Anupama Conso brings to life a flavourful curry that marries the richness of Himalayan ingredients with the soul of coastal cooking. Ashish Verma gets us the recipe.
Among the forgotten treasures of regional kitchens lies meen thilapichathu, a dish that rarely finds its place on restaurant menus, but has a firm foothold spot in the hearts of the fishing communities of Keala. Meen thilappichathu is a fish dish from Central Kerala, renowned for its simplicity. It features fish cooked in a spicy, tangy sauce, with a flavour that intensifies over time, and as any local will tell you, is best enjoyed the next day.
This is a hearty fisherman’s meal crafted to maximise flavour from minimal ingredients. The secret begins with cleaning the fish — a process almost meditative in its detail. The fish is soaked in salt, and for softer-fleshed varieties like Mahseer, a hint of tamarind is included, to infuse a subtle tanginess. The golden rule? Rinse the fish thoroughly until it gleams, then handle gently in an earthen pot (locally known as a chatti) to preserve the dish’s earthy flavours.
When Anupama Conso, facilitator at Anutaara Yogaa and home chef from Capela (which offers curated home dining experiences), ventured into Uttarakhand, she discovered the Himalayan Mahseer — a fish revered in the region for its delicate flavour and nutritional value. Drawing on her South Indian roots, she prepared meen thilapichathu, blending the richness of Himalayan ingredients with the soul of coastal cooking.
This is more than a recipe — it is the story of connection, culture, and flavour'; an offering for those who care about the roots of great food.
Recipe for Anupama Conso’s Meen Thilapichathu
Ingredients
500 g fish (mahseer)
2 medium-sized onions
½ inch piece ginger
4-5 cloves garlic
3 green chilies
2 medium-sized tomatoes (optional)
2 tbsp tamarind or vinegar
Salt, to taste
2–3 tbsp mustard oil or coconut oil
1 tbsp chilli powder (adjust to spice preference)
1 sprig curry leaves
Method
Heat mustard oil in a curry pot or earthen chatti. Add sliced onions and sauté until they soften.
Stir in the ginger, garlic, and curry leaves. Allow the aromas to bloom as you sauté for a minute.
Toss in the tomatoes, if using, and cover the pot. Allow them to soften and release their juices, transforming the base into a vibrant red mixture.
Add chilli powder, roasting it gently to release its flavour. Slowly pour in half a cup of water, stirring to create a thick curry base.
Place the cleaned fish into the pot, ensuring it is evenly coated in the simmering curry.
Add tamarind or vinegar, letting the tanginess seep into the fish. Simmer on low heat for 10 minutes until the curry thickens and the oil begins to rise to the surface.
Serve the curry hot with steamed rice, and you’ll find yourself transported to a coastal kitchen or a riverside village.
Ashish Verma is a host, a mountaineer and owner of The Nandastone homestay, who loves to walk the mountains talk, document and revive cultures of the Himalayas through foods.
Photos credit: Mayank Kumawat
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