Traditional Style Meen Vevichathu

Fish curry prepared in traditional style

Traditional Style Meen Vevichathu | Pachakam

Traditional Style Meen Vevichathu

Fish curry prepared in traditional style

Category : Non-Vegetarian, Seafood

By Mia Varghese

Published On: 07 Feb 2010

Rating: 0
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30 Minutes
Served : 4
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Step 1

Slice the fish into even sized pieces.

Step 2

Soak the kukum star pieces in half cup water. Add salt and keep aside.

Step 3

Mix chilly powder, turmeric powder and fenugreek powder on low heat in a vessel.

Step 4

Add little water and make a paste and then turn the heat off.

Step 5

Heat oil in an open frying pan and crackle mustard seeds and fenugreek seeds.

Step 6

Add chopped shallots, garlic, ginger and a few curry leaves.

Step 7

Saute in medium heat till a roasted smell comes.

Step 8

Add the paste of chilly powder, turmeric powder and fenugreek powder which was kept aside.

Step 9

Keep stirring and add water slowly till the gravy is roasted.

Step 10

Turn off the burner when oil assembles on the top.

Step 11

In to the frying pan, put kukum star pieces and kukum star soaked water.
:- Add extra water as needed.

Step 12

Dip the sliced fish pieces and place some curry leaves on top and heat for sometime.

Step 13

When boiling starts, lower the heat and cook.

Step 14

When the fish is cooked and the gravy is thick, turn off the heat.

Step 15

Taste the Meen Vevichathu and add salt if needed.

Step 16

:- Traditional Style Meen Vevichathu is ready!!

Step 17

Note:- Use only (Piriyan) chilly powder for a thick consistency and a grand red colour.

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