Authentic Meen Vevichathu Recipe - Kottayam Style Fish Curry

To begin making the Meen Vevichathu preparation guide, wash and rinse the fish well and strain off the excess moisture. In a mixing mixing bowl, combine the seasoning, turmeric ground mix, and fish masala, swirl around this well.

To this mixing mixing bowl, toss in the seer fish slices and massage the masala gently into the fish and set aside. *To make the masala In a mixer-jar combine the coconut, coriander leaves, garlic, ginger, tomato, cinnamon, cloves, and kokum. Grind this into a even paste, using some moisture.

Transfer into a mixing bowl aside. Soak the kokum pieces in mildly hot moisture for 10 mins.

Mash the kokum well into the moisture, strain and set the kokum moisture aside. *Getting ahead with the Meen Vevichathu preparation guide:fiery up a meen chatti and stream in the coconut lubricate into it.

Once the lubricate is fiery, toss in the curry leaves and allow them to crackle. Next into the meen chetti, toss in the sliced shallots and skillet-fry until it turns transparent. To this toss in the freshly ground masala, seasoning and fiery up until the raw smell goes away, this will take a good 4-6 mins. Once the masala is well cooked, toss in in the sambar masala. Then toss in the prepared kokum moisture and required amount of moisture to adjust the thickness of the Meen VevichathuIncrease the flame and bring the Meen Vevichathu to a rolling bubble and then reduce the flame to medium.At this stage, toss in the marinated seer fish slices along with the marinade and wrap and fiery up. Reduce the flame to medium-low and fiery up until the fish is done.

This will take about 12-15 mins. Turn off the flame and check if the fish is cooked through, if not fiery up for a few mins to ensure it's well done. dish up Meen Vevichathu preparation guide along with some fiery Steamed Rice, Prawn Ghee Pepper Masala preparation guide With Garlic for a simple lip smacking meal over the weekend.