Meen Vevichathu

Kerala style fish curry or meen vevichathu is a must have dish for lunch in almost all Kottayam households. The same goes for my husband’s household as well…

Ingredients
Fish pieces – ½ kg
Mustard seeds – 1 teaspoon
Fenugreek seeds – ¼ teaspoon
Button Onions – 6 (sliced)
Ginger – 2 teaspoon (sliced)
Garlic – 12 cloves (sliced)
Curry Leaves – 1 stalk
Turmeric Powder – ¼ teaspoon
Red Chilli Powder – 4 teaspoon
Salt to taste
Cocum – 2 big pieces (soaked in 2 cups of water)
Water – 2 cups
Coconut Oil – 2 tablespoon

How To
Clean the fish pieces and set aside. Heat the oil in a clay pot. Splutter mustard seeds and fenugreek seeds. Add onions, ginger, garlic and curry leaves and sauté till they turn golden brown in colour. Add turmeric powder, red chilli powder and salt and again sauté for a minute. Add the soaked cocum along with the water and gently ladle in the fish pieces. Cook covered on medium flame till it boils. Remove the lid and allow to simmer on low heat till the gravy thickens and the fish is cooked.

Notes: Take care not to stir the fish with a spoon. Instead, hold the pot on both sides with mittens and gently rotate to mix.