Freshwater fish is a staple in the Kerala cuisine as the state is blessed with countless lakes, rivers and the beautiful backwaters. Who wouldn’t love enjoying a sumptuous meal with some fried banded snakehead (varaal) or a spicy catfish curry (koori). Vanchiveedu restaurant, built in the shape of a houseboat, at Chennankari, Alappuzha is known for serving mouthwatering dishes cooked with freshwater fish.
Even though you could enjoy delicious non-vegetarian dishes made with beef and duck, freshwater fish is the highlight here. Fish varieties like snakehead, catfish, mystus (koori), boal fish (attuvala) and cobia fish (moda) are some of the popular items here. The Kuttanadan style roasted cobia fish with spicy masala is a winner while there are takers for the trevally (vatta) head curry. Boal fish reduced with green chilies and Malabar tamarind is another dish that has conquered the taste buds of the loyal customers. The regular trevally curry too is served with rice and other dishes.
Most customers prefer having the meals accompanied by sambar, pachadi, kootu curry, thoran or stir fried vegetables, coconut chutney, pickle, tapioca and fish cooked in coconut based gravy. Besides, fried or baked fish too is served as per order. For this, a wide variety of fish including fresh pearl spot (karimeen) are marinated and kept ready to be fried. Meanwhile, roasted crab and prawns are loaded with flavours.
Interestingly, the masala used in the dishes aren’t too strong or pungent as North Indians and foreigners often visit the restaurant. However, the dishes could be customised as per your taste and preference. One of the most unique features of this restaurant is its clean kitchen. Here, the customers are welcome to pay a visit to the kitchen and even cook with chefs.
How to reach
If you are travelling southwards on the Alappuzha-Changanassery road, take right turn at Poopally Junction. Go 1.8 kilometres through the Poopally-Kainakary road and the restaurant will be on the right side
