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Traditional Style Meen Vevichathu
Non-Vegetarian
Seafood
Traditional Style Meen Vevichathu
M
By
MiaVarghese
•
February 7, 2010
Traditional Style Meen Vevichathu
Fish curry prepared in traditional style
No ratings yet
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Cuisine
Kerala
Servings
4
people
Ingredients
1x
2x
3x
1/2
kg
Fish
2-3
pieces
Kukum Star
kudampuli
2
tbsp
Shallots
chopped, Kunjulli
1
tbsp
Garlic
chopped
1
tbsp
Ginger
chopped
3
tbsp
Chilly powder
Piriyan
1/4
tsp
Turmeric powder
1/4
tsp
Fenugreek powder
Uluva
Coconut oil
as reqd
1/2
tsp
Fenugreek seeds
Uluva
1/2
tsp
Mustard seeds
Kadugu
2
stems
Curry leaves
Salt
as reqd
Instructions
Slice the fish into even sized pieces.
Soak the kukum star pieces in half cup
water
. Add
salt
and keep aside.
Mix chilly powder,
turmeric powder
and fenugreek powder on low heat in a vessel.
Add little
water
and make a paste and then turn the heat off.
Heat
oil
in an open frying pan and crackle
mustard seeds
and
fenugreek seeds
.
Add chopped shallots,
garlic
,
ginger
and a few
curry leaves
.
Saute in medium heat till a roasted smell comes.
Add the paste of chilly powder,
turmeric powder
and fenugreek powder which was kept aside.
Keep stirring and add
water
slowly till the gravy is roasted.
Turn off the burner when
oil
assembles on the top.
In to the frying pan, put kukum star pieces and kukum star soaked
water
. :- Add extra
water
as needed.
Dip the sliced fish pieces and place some
curry leaves
on top and heat for sometime.
When boiling starts, lower the heat and cook.
When the fish is cooked and the gravy is thick, turn off the heat.
Taste the Meen Vevichathu and add
salt
if needed.
:- Traditional Style Meen Vevichathu is ready!!
Note:- Use only (Piriyan) chilly powder for a thick consistency and a grand red colour.
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how it was!
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written by
MiaVarghese
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