Meen Vevichathu Easy

Ingredientsfor 6 servings

• 250 g King Fish washed and sliced into medium pieces
• 3 tsp Chilli kashmiri powder
• 1/2 tsp Turmeric powder soak turmeric and chilly powder in enough hot water to make a paste
• 1/2 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 4 nos Onion finely sliced, small size
• 3 Cloves Garlic chopped fine
• 1/2 tbsp Ginger — finely chopped
• 2 piece Kudam — soak in hot water just enough to cover it (Puli)
• 4 tbsp Coconut oil
• 3 Stems Curry leaves
• Salt, to taste
• Water enough to cover the fish

Preparation

1. Step 1

   Heat 2 tbsp of coconut oil in a clay / mud chatti till smoking.

2. Step 2

   Add mustard seeds and fenugreek seeds, let it crackle and the fenugreek seeds turn dark brown.

3. Step 3

   Stir in chopped onions, few curry leaves, sautT for 2 minutes add ginger and garlic and continue to fry.( about 2 minutes).

4. Step 4

   Transfer the chilly paste to the pot and fry till the oil floats on top of the masala and you get the fresh aroma of masala.

5. Step 5

   Add puli water to the masala followed by 2 cups (approximate to cover the fish) water. 6)Allow the water to boil briskly, put in fish pieces and then salt and close with a lid.

6. Step 6

   Get care not to stir with a spoon.

7. Step 7

   Pick the chatti and give a gentle to and fro motion.

8. Step 8

   The fish is cooked when the oil floats on top and the gravy is thick.

9. Step 9

   Serve while still hot!

10. Step 10

    This dish is best prepared in a chatti using firewood. The gravy tastes better the next day. Let the fish remain in the same pot.The puli should be of good quality.