Red fish curry/Meen Vevichathu 1 (pacha masala) Traditional Fare

This is a different version of the meen vevichathu, spicy & a good accompaniment for tapioca preparations.

                                          Courtesy: Rosaline Xavier

INGREDIENTS:

Fish: 500 g

Whole red chilli: 10 or 2 tbsps chilli powder

Coriander seeds: 1 tbsp or 1 tbsp coriander powder

Cumin seed: 1 or 1/2 tsp cumin powder 

Turmeric powder: ¼ tsp

Shallots: 10

Ginger: 1” piece

Garlic: 6 pods

Tamarind pulp: 1 tbsp

Curry leaves

Coconut oil: 2 tbsps

Salt to taste

METHOD:

Grind red chilli, coriander, cumin & turmeric powder to a smooth paste. Keep aside.

Coarsely crush shallots, ginger, garlic & curry leaves.

In a pan, mix the masala paste, crushed onion, tamarind pulp & salt.

Add 2 cups water (400 ml), fish & bring to boil.

Cook on low flame till fish is done.

Pour coconut oil over curry.

Keep covered for some time before serving.