Meen Vevichathu

Ingredientsfor 6 servings

• 500 g Spanish mackerel Naimeen/Aykkoora
• 3 tbsp Chilly powder — roasted
• 1/2 tsp Coriander powder — roasted
• 1/4 tsp Fenugreek powder — roasted (Uluva)
• 6 nos Green chillies — slit
• 2 tsp Shallots — sliced (Kunjulli)
• 1/4 tsp Turmeric powder
• 2 nos Cocum — soaked in salt water, kudampuli
• 1/4 tsp Pepper powder
• 4 Cloves Garlic — sliced
• 1 tsp Ginger — sliced
• 1 small Tamarind
• Salt, to taste
• 3 Tbsp/As Oil

Preparation

1. Step 1

   Prepare a mixture of the following ingredients: chilly powder, coriander powder, fenugreek powder,turmeric powder and pepper powder by adding some water.

2. Step 2

   Pour oil in a wok or chatti(earthern pot) and fry in the following order: first let the mustard seeds crackle. Then add sliced shallots, garlic, ginger and green chillies. Fry for a few minutes.

3. Step 3

   Add curry leaves and stir in the mixture of powder ingredients. Fry well till oil separates.

4. Step 4

   Add water and boil. When the gravy boils, add the fish and kudampuli. Cover the wok till it boils. Lower the flame and allow the fish to cook. When the gravy thickens remove from fire.