Meen vavichathe

Meen vavichathe

This fish curry is tastier if you make it a day ahead. This curry stays without getting spoiled for 3 days. If you are planning  to make this curry for Easter you can make it on Saturday itself . You can use any fleshy fish for this type of curry. This curry has a thick gravy and can be used with plain rice , moru curry etc.

 

Ingredients

• Fish cleaned and cut into an inch cube pieces-500g
• Curry leaves-4 sprigs
• Garlic sliced-2tbsp.
• Ginger sliced -1tbsp.
• Kashmiri chili powder- 3tbsp.
• Turmeric powder-1tsp
• Fenugreek seeds-1/2 tsp
• Mustard seeds-1/2 tsp.
• Coconut oil -2 tbsp.
• Kodum puli (soaked in ¼ cup of water)-3 or 4 pieces (according to its sourness)
• Salt to taste.

Method

• Heat oil in a pan, splutter mustard seeds and add fenugreek seeds.
• When the fenugreek starts changing it color add curry leaves, garlic and ginger.  When  it slightly start to change its color and leaves out its aroma , switch of the stove or turn it to a very low flame and add chili powder and turmeric powder(make sure the masalas don’t get burnt).
• Sauté till the raw smell is gone. Transfer this masala to a meen chatty (earthen pot used for cooking fish).
• Add 2 ½ cups of water and the soaked kodum puli and salt. 
• When it boils, add fish pieces and cook it covered in a medium low flame.
• Open the lid when the fish gets cooked and continue cooking till the gravy becomes thick.

Note: -You need not keep this curry  in fridge.  Just boil it for about 3 minutes during mornings and evenings by adding 2 to 3 table spoons of boiled water to it.  When it cools down cover and keep.