Friday, June 01, 2012

Meen Vevichathu (Fish Curry,Kottayam Style)

  1. Mustard seeds – 1 tsp
    Fenugreek (uluva) – 1/4 tsp
  2. Fish – 1/2 kg, cut into medium size pieces
  3. Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
    Small onion – 6-8
  4. Kashmiri chili powder – 1 1/2 – 2 tbsp
    Coriander powder – 1 1/2 – 2 tbsp
    Turmeric powder – 1/2 tsp
  5. Cocum/kudampuli – 2,3 pieces
  6. Curry leaves
    Salt
    Coconut oil
Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)



 Meen Vevichathu (Fish Curry,Kottayam Style)

Note: It tastes better the next day..

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