Wednesday, 6 July 2011

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

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


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.

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