Meen vattichatu

Name: Meen vattichatu
Total time: 1800 s
Yield: 6 serving
Cuisine: Indian
Ingredients: 6 pieces fish; As per taste Malabar tamarind; 1 tsp Fenugreek/methi; 2 tsp coriander powder; 2 tsp chilli powder; 1/2 tsp turmeric powder; 1 onion; 5 nos garlic; 1 small piece ginger

teesa davis @jefjov

Rajasthan

#goldenapron3
#week14
#methi
This is kerala fish curry without coconut milk. It's best combination is steamed tapioca. This curry can be served with rice.

teesa davis @jefjov

Rajasthan

#goldenapron3
#week14
#methi
This is kerala fish curry without coconut milk. It's best combination is steamed tapioca. This curry can be served with rice.

Saved

Ingredients

30 minutes

6 serving

6 piecesfish
As per taste Malabar tamarind
1 tspFenugreek/methi
2 tspcoriander powder
2 tspchilli powder
1/2 tspturmeric powder
1onion
5 nos garlic
1small piece ginger

Saved

Steps

30 minutes

1

In a kadai or earthen pot (as it enhances flavor) add coconut oil. When it becomes hot add fenugreek. Then add onion, ginger, chilli and garlic.
2

When onion becomes transparent add masala powder after mixing in 4 tsp water so that it becomes thick batter consistency.
3

After cooking for a while add malabar tamarind which has been soaked in 1/4 cup water for 10 minutes.
4

After oil separates add enough water for cooking fish. When water gets a boil add fish pieces and cook. Here I had marinated fish pieces with same masala powder and salt and had kept for half an hour which is optional.
5

When it reaches semi gravy check for salt. Turn off the flame and add curry leaves above it and close lid and keep aside for sometime before serving.