Meen Vevichathu - Kerala Red Fish Curry

Contains: fish

• Coconut oil

  35 ml

• Coriander powder

  6 g

• Curry leaves

  5 g

• Fenugreek seeds

  2 g

• Ginger-garlic paste

  20 g

• Kingfish or pomfret

  400 g

• Kudampuli

  4 pc

• Mustard seeds

  3 g

• Red chili powder

  10 g

• Salt

  to taste

• Shallots

  80 g

• Turmeric powder

  3 g

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Method

1. 1Soak the kudampuli in warm water for 15 minutes.
2. 2Make a paste of red chilli powder, coriander and turmeric with water.
3. 3Heat coconut oil and splutter mustard seeds and fenugreek.
4. 4Add curry leaves, sliced shallots and ginger-garlic.
5. 5Saute till the shallots soften and turn golden.
6. 6Add the spice paste and fry till the raw smell goes.
7. 7Pour in water and the soaked kudampuli with its liquid.
8. 8Bring the gravy to a boil and season with salt.
9. 9Slide in the fish pieces in a single layer.
10. 10Simmer on low 12 minutes without stirring much.
11. 11Swirl the pot and drizzle raw coconut oil on top.
12. 12Rest and serve hot with rice.