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Malayali Fish Curry Meen Vevichathu

Chef.Foodie's picture
Ingredients
  Large fish 500 Gram (Like Pomfret, Mullet, Beckti, Hilsa, Salmon)
  Red chilies 20 Gram
  Coriander 1⁄2 Teaspoon
  Turmeric piece 1 Small
Powder
  Red onion 4 Small (Bulbs)
  Garlic flakes 4
  Ginger piece 1⁄2 Inch
  Kokum 20 Gram (Kudampuli)
  Salt To Taste
  Coconut oil 30 Milliliter
Directions

1. Clean and cut fish into 2.5 cm. (1") slices or steaks.
2. Roast or dry heat red chillies, coriander and turmeric.
3. Powder fine and grind to a smooth paste with onions and garlic.
4. Soak cocum in a fittle water.
5. Chop ginger into fine pieces.
6. In a heavy bottomed stainless steel pan, first put in curry leaves and half the cocum broken into small pieces.
7. Mix together ground paste, fish and salt.
8. Arrange in the stainless steel pan with the remaining cocum pieces and chopped ginger.
9. Pour water to three-fourth level of fish.
10. Bring to boil on a quick fire and simmer till fish is tender.
11. Pour fresh coconut oil over and remove from fire.
12. Cool and cover. This can be kept for 2 days. If kept for longer period, reheat with a little water and a pinch of salt each day.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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