Kuttanadan Meen curry (Nadan Meen Vevichathu ) Country Style Red Hot Fish Curry

Ingredients:-

Fish - 3/4 - 1 kg

Tamarind(Kudampuli) - 4 medium pieces

Salt to taste

Coconut oil - 2 tablespoon

Mustard seeds - 1/2 tsp

Fenugreek seeds - a large pinch

Bowl 1

Curry leaves - 7-8

Shallots - 10 nos chopped

Garlic chopped - 6-7 cloves

Ginger chopped - an inch piece

Green chilly - 2-3 slit slightly

Bowl 2

(Kashmiri) Red chilly powder - 1 - 2 table spoon( if u r using hot chili powder , use as per ur tolerance level , I sometimes add up to 3 tablespoons of Kashmiri red chilli powder)

Coriander powder - 1/2 to 1 tea spoon( optional, I prefer not to add this if you are keeping this for more than a day )

Turmeric Powder - 1/4 tsp

Method : Clean and cut the fish into medium size pieces. Soak Kudampuli in a cup of warm water and keep it aside. In medium heat, add oil in a manchatti/claypot and add mustard seeds. When the mustard seeds start to splutter, add fenugreek seeds and fry for 10 seconds. Add all ingredients in Bowl 1 and sauté till the raw smell disappears. Make a paste with all ingredients in Bowl 2 adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates. Add the soaked Kudampuli and water and if you want add 1/2 more cup water and bring it to boil. Add the Fish pieces and cook on a medium heat till the fish is cooked( around 20 minutes) and the gravy is thick . Remove from heat. Let it stand covered for 30 minutes for all the flavors to blend in before you serve.

Happy Cooking!

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