edivett meancurry

1. Fish – 1/2 kg, cut into medium size pieces
2. Mustard seeds – 1 tsp
   Fenugreek (uluva) – 1/4 tsp
   Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
   Small onion – 6-8
3. Kashmiri chili powder – 1 1/2 – 2 tbsp
   Coriander powder – 1 1/2 – 2 tbsp
   Turmeric powder – 1/2 tsp
4. Cocum/kudampuli – 2,3 pieces
5. Curry leaves
   Salt
   Coconut oil

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)


Read more: http://www.mariasmenu.com/spicy/meen-vevichathu-fish-currykottayam-style#ixzz1HnbHXTNo