The Tasty Making of MEEN PATTICHATU

Ingredients
Fish - ½ kg (cubed)
Coconut oil - 3 tbsp.
Fenugreek - ½ tsp
Small onions/Shallots - 1 cup (sliced)
Chilly powder - ½ tsp
Garlic - 10 flakes fine paste
Ginger - 2” fine paste
Kokum - 3 pcs.
Water - ½ cup
Curry leaves - 2 to 3 sprig
Salt - to taste



Method:
• Soak the chilly powder with turmeric in ½ cup water
• Heat the coconut oil in a ‘chatty’ (earthen pot with lid)
• Add the fenugreek and sliced onions, sauté light brown; add the chilly paste
• Cook on low flame for few minutes and add the ginger garlic paste
• Cook for a further few minutes
• When the oil separates, add the soaked kokum along with its liquid.
• Bring to boil.
• Place the fish pieces in the gravy, sprinkle the curry leaves and bring to boil
• Reduce flame, cover and cook on very low flame for 15 to 20 minutes
• May be served warm or cold