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Meen Vevichathu (Fish Curry, Kottayam Style)
Serves 3–4
| prepSoak 2–3 pieces cocum in 3 tbsp water for 10 minutes | ||
| 1 tsp mustard seeds | Splutter seeds, add aromatics | Add fish, cocum & water; simmer 20–25 min |
| 1/4 tsp fenugreek (uluva) | ||
| 1.5 tbsp crushed ginger | ||
| 1.5 tbsp crushed garlic | ||
| 6–8 small pearl onions | ||
| Curry leaves | ||
| 1.5–2 tbsp Kashmiri chili powder | Fry masala paste until oil appears | |
| 1.5–2 tbsp coriander powder | ||
| 1/2 tsp turmeric powder | ||
| Coconut oil | ||
| Salt | ||
| 1/2 kg / 500 g fish, cut into medium pieces | ||
| Soaked cocum with water | ||
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