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

INGREDIENTS:

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

METHOD:

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.

Add salt.

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.