Meen Vattichathu
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 6 servings
- 1/4 kg Any small fish preferably natholi, mathi, chemmeen etc
- 2 nos Onion — chopped
- 12 Cloves Garlic — chopped
- 1 inch Ginger — chopped
- 1/2 tsp Chilly powder
- 1/2 tsp Turmeric powder
- Salt, to taste
- 4 piece Coccum — soaked in salt water for 1/2 hour, kudampuli
- 8 nos Green chillies — slit
- Curry leaves, a few
- 2 cup Coconut — grated
- 1 tbsp Coconut oil
Preparation
Step 1
Clean and put fish in a pan(man chatti preferred).
Step 2
Add chopped onion, ginger, garlic, chilly powder, turmeric powder, salt, kudampuli, 1/2 cup water and allow to let it bubble for 10 minutes.
Step 3
Meanwhile roughly grind coconut with green chillies and curry leaves without adding water(Do not grind too much, only for crushing green chilly).
Step 4
Mix this with fish and allow to let it bubble for 5 minutes.
Step 5
Remove from the stove and pour coconut oil and more curry leaves. Mix again and cover it for 5 minutes. Now it ready to be served.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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