The Vatta Fish is also known as the Malabar Trevally across the globe. It is a sea fish that thrives in the warm waters of the Indian Ocean and the Western Pacific Ocean. Fishers of South Africa, Asia, the Middle East, and Japan along with Australia are extremely skilled at catching this fish. Vatta is the term used by fishermen of the Malabar Coast of India. You may also find it being referred to as Chandavla, Kurugu Paarah, or Kodavai in different parts of India. You will be able to find this beautiful fish being sold across various regions of South India.
Vatta grows to a huge size and eats other small fish including prawns. Fishing is a wide business in the Malabar Coast, and Vatta Fish, caught with nets contribute to the economy of the region as well.
Where is Vatta popular?
The fish is found in large numbers throughout the tropical waters of the Indian Ocean, the Bay of Bengal, and the Pacific Ocean. It is distributed evenly among three continents, namely, Asia, Africa, and Australia. The coastal areas of India, along with the markets of Sri Lanka, Pakistan, and the Maldives, do brisk business by selling the Vatta fish in enormous quantities every day. The fish is known for its nutritious value and contains vitamins, minerals, and Omega-3 fatty acids apart from protein.
How to cook the fish?
Vatta is extremely fleshy and has very few bones! It is quite oily but the flesh is dense. It can become dry when cooked for a long time over high heat, so be mindful of the time when you’re cooking this fish. You will be able to relish its taste when you prepare it over a barbecue or grill it to perfection. Adding the Vatta Fish to biryani is an excellent way to savour it. Pan fry it lightly if you do not have time for elaborate cooking.
Vatta Fish Recipes
Vatta Fish Fry: Kerala Style
Marinate the fish slices with turmeric, cumin, and chilli powder. Rub some salt and garlic-ginger paste on each piece. Heat oil in a pan, and fry the fish pieces until they turn golden brown. Serve hot with a slice of lemon.
Oven-Baked Malabar Trevally / Vatta Fish
Enjoy this nutritious fish by choosing a continental recipe. Preheat the oven to 200℃, drizzle lemon juice & olive oil on each individual fillet, and wrap them in aluminium foil. Pplace them on a baking tray in the oven. Bake for at least 20 minutes. Check with a fork to see whether the fish flakes easily. Remove from the oven and serve at once with fresh salad or chutney.
Vatta Meen Curry
This curry is a popular dish in Kerala kitchens and is made with coconut oil. Sauté finely chopped ginger and garlic along with a handful of curry leaves in hot oil. Add chilli powder and a pinch of turmeric powder to the oil once the ingredients turn golden brown. Do not fail to add coriander and fenugreek powder in as well. Once the spices change color, add water along with tamarind/kokum or tomato. Allow the water to come to a boil before putting in the cleaned Vatta pieces one by one. Reduce the heat and let the curry simmer for 5 minutes. Take care to stir it occasionally. Remove from heat and serve it hot over steamed white rice. The tangy, spicy curry is sure to be delightful.
On Licious you’ll find fresh and clean Malabar Trevalley/Vatta. All of our meat, fish & seafood is cleaned thoroughly, cut and then vacuum packed to lock in freshness. Be sure to check out our 300+ range!
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