Friday, 17 February 2012
Meen Vevichathu-3 (Traditional Fare)
The red coloured fish curry is made differently in every household in Kerala & this is the much favoured preparation too. I have given two versions already, now, another one.
Courtesy: Rosaline Xavier
Any fish: 500 g preferably big fish, cubed
Red chilli powder: 2 tbsps
Coriander powder: 1 tbsp
Turmeric powder: ½ tsp
Fenugreek powder: ¼ tsp
Whole fenugreek/methi: ¼ tsp
Shallots: 6 crushed
Ginger: 1” piece chopped
Kodampuli: 3 to 4 pieces
Green chilli: 2 slit
Curry leaves: a few
Coconut oil: 2 tbsps
Salt to taste
Cut the kodampuli into pieces & soak in half a cup of water.
Heat oil in a curry “chatty”, add fenugreek, when it browns put in crushed shallots & slit green chillies.
Fry till it turns pink & then add the powders, except the fenugreek powder.
Sauté till fragrant or I would say, till you sneeze. (That’s a sure sign of the chilli powder being well sautéed.)
Now, pour 1 cup of water & the kodampuli (along with the water).
Bring it to a boil & add the chopped ginger, fish & curry leaves.
Cook for about 15 minutes on low flame till oil clears on top.
Sprinkle the fenugreek powder & swirl the vessel.
Take off fire & keep covered for sometime before serving.
NOTE: when raw mango is in season you can use it instead of kodampuli.