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Last Updated Wednesday December 07 2016 02:04 PM IST

Meen vevichath

Mrs K M Mathew
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Preparation Time

10 minutes

Cooking Time

20 minutes

Serves

4

Calories

886

Much like Bengal, Kerala is also famed for their quintessential fish recipes. Among which, the most celebrated one is Kudampuli itta meen curry (fish curry made using cocum). There were film songs made about this particular dish. If you want to stick to the most authentic version, you will be compelled to use an earthen vessel for cooking the fish. A toddy-shop favorite, the spicy red curry goes well with mashed tapioca or rice.  

Ingredients

½ kg fish, preferably seer fish

5 tsp chili powder

1 tbsp sliced shallots

2 tsp sliced ginger

6 garlic cloves

½ tsp turmeric powder

¼ tsp pepper powder

4 pieces of cocum soaked

2 cups of water

Salt as required


For seasoning


2 tsp oil

½ tsp mustard

¼ tsp fenugreek seeds

6 garlic cloves

1 tbsp sliced shallots

1 tsp sliced ginger

3 sprig curry leaves


Preparation

Grind chili powder, turmeric powder, pepper powder, shallots, ginger and garlic to a fine paste using a blender

Heat oil in a pan and add fenugreek and mustard seeds in it

When the mustard seeds start to splutter, add garlic, shallots and ginger to the pan, saute well

When the shallots start to change color, transfer the seasoning to another vessel

Now add the previously ground mixture to the pan

Keep stirring till the oil gets separated from the mixture

Add salt and mix well

Now add the fish pieces to the pan and mix well

Transfer the fish to an earthen vessel

Pour water and stir well in medium heat

Add the soaked cocum to the curry

Now add the curry leaves and seasoning on top of the curry

Cover the vessel with a lid and keep it on medium flame

When the curry starts to boil, lift the vessel and swirl it once

Keep it on the stove half covered with the lid till the gravy turns thick

Serve hot


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