Meen Vevichathu (Kottayam Fish Curry)

Today's recipe is Kerala;s spicy and sour red curry. Different regions of Kerala have their own version of fish curry and meen vevichathu is a popular recipe in central Kerala. The main ingredients in this fish curry is chilly paste and kudampuli/gambooge. This curry does not have coconut milk which is a main ingredient in Kerala fish curry. So it can be kept in room temperature for up to two days. It tastes best with rice/tapioca. Try this,you will surely love it.

Ingredients
Fish- 1 1/2 lb
( I used golden pomfret)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste

Clean fish and cut into pieces. Slice pearl onions, ginger,garlic and keep aside. Mix turmeric powder, chilly powder, coriander powder, fenugreek powder and hing and make it into a paste by adding water and set aside. Soak kudampuli in warm water.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and pearl onion ginger mix and saute till it becomes golden brown. Add the chilly paste and saute till the raw flavor disappears and oil separates. Add the soaked kudampuli and enough water and bring it to a boil. Allow to simmer and the gravy to thicken. Slide in the fish pieces, cover and cook for 5-6 minutes. Remove the lid and continue to simmer till gravy thicken and the fish is cooked. Finally add a few curry leaves and drizzle one tsp coconut oil. Serve with rice

Try this
Hope you will all enjoy!