Mélange

Of Flavours & Tastes…

Meen Vattichathu !! (Fish cooked in spices and coccum)

This is a classic fish preparation from Kerala.Cooked in an earthenwareware pot or Man chatty,the interesting variation in this curry may be the raw and unseasoned spices consumed in a unique way ! The curry tastes best the day after it is prepared ,and even better the following days !! Obviously after the reheating every day,it goes mellifluous more.Worth trying !



Ingredients

  • 250 gm cleaned fish 
  • 5-6 shallots, sliced
  • 1 small piece of ginger sliced
  • 3 cloves of garlic sliced
  • 1 green chilly sliced lengthwise
  • 2 sprig curry leaves
  • 2 pieces of coccum (sourness depends again on your taste and the brand you use)
  • 2 tbsp kashmiri chilly powder (this powder is not so hot.This depends on your tolerence level)
  • Half tsp turmeric powder
  • Half tsp fenugreek powder (roasted)
  • Salt,water and coconut oil as required

Method

  • In a small bowl,mix all the powders adding some water
  • In an earthernware pot/manchatty,put all the ingredients other than the fish and oil.Mix well .
  • Add the fish and don’t use the spoon to mix now.
  • Bring the curry to a boil and once boiled,close and cook for 5-6 mts
  • Switch off the stove.Shake the chatty/vessel and swirl to mix the curry well.
  • Pour few drops of coconut oil and curry leaves over and cover.

* This dish can be used for many days to come.Enjoy with rice or tapioca !

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This entry was posted on January 28, 2011 by in Fish, kerala food.

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