Kerala Fish Curry

Meen Vevichathu (Fish Curry,Kottayam Style)

Servings: 3 -4
Author: Maria Jose
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Ingredients

  • 1/2 kg Fish cut into medium size pieces
  • 1 tsp Mustard seeds
  • 1/4 tsp Fenugreek (uluva)
  • 1.5 tbsp Crushed Ginger & garlic each
  • 6-8 Small onion / Pearl onion
  • 1.5 - 2 tbsp Kashmiri chili powder
  • 1.5 - 2 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 2 - 3 pieces Cocum/kudampuli
  • Curry leaves
  • Salt
  • Coconut oil

Instructions

  1. Soak cocum in 3 tbsp water for 10 minutes.   

  2. Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste.

  3. 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.

  4. Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. 

  5. 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. 

  6. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. 

  7. Serve with rice or kappa (tapioca)

Recipe Notes

It tastes better the next day.