Sunday, May 4, 2008

Preparation of traditional red fish curry or meen vevichathu

Meen Vevichathu (Red Fish curry)
1. ½ kg fish pieces
2. 2 dsp chilli powder
3. ¼ tsp turmeric powder
4. 1/8 tsp fenugreek seeds
5. 12 garlic cloves
6. 2 tsp ginger, sliced
7. ¼ cup refined vegetable oil
8. 1 tsp mustard seeds
9. 2 dsp button onions, sliced
10. A few curry leaves
11. 3 pieces cocum, washed and soaked in water
12. 2 cups water
13. Salt to taste

1.Clean the fish pieces well in salted water.
2.Grind ingredients 2 to 4 to a paste with 6 garlic cloves and 1 tsp ginger and keep aside.
3.Heat oil in a pan. Splutter the mustard seeds. Add onion, remaining garlic, ginger and curry leaves. Keep stirring and when it turns slightly brown drain from oil and keep aside.
4.In the same oil, stir in the ground masala, and fry until the aroma rises. Add the soaked cocum and 2 cups water. Add salt to taste.
5.Transfer this into an earthenware vessel and simmer. Gently ladle in the fish pieces and the sauted ingredients.
6.Cook half covered, till it boils.
7.Remove the lid and allow to simmer on low heat till the gravy thickens and the fish is cooked.

To serve 6

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