Simple Kerala Fish curry / Meen Vevichathu

Ingredients needed for Meen Vevichathu
8-10 pieces of Fish ( about 1 kilo )
1/4 tsp Turmeric Powder
1 tbsp Lemon Juice
3-4 pieces Kudam Puli
1/2 cup Finely Sliced Shallots
2 tbsp Minced Ginger
2 tbsp Minced Garlic
handful Curry Leaves
2 tbsp Fish Masala Powder
1 tbsp Kashmiri Chilly Powder
1 tbsp Coriander Powder
1/4 tsp Fenugreek Powder
2 tbsp Coconut Oil
1/2tsp Mustard Seeds
Water – as required
Salt – to taste

For Marinating the fish pieces
1 tbsp Fish Masala Powder
1 tbsp Fresh Ginger Garlic Paste
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
Salt – to taste

Preparation Method
Wash and clean the fish fillets. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the fish fillets for 5 minutes. Drain and keep aside.
Prepare a marinade using the above ingredients and rub it on the fish.Keep aside.
Peel the small onions and slice it into small round pieces.
Soak the cocum pieces in a cup of warm water.
Heat 2 tbsp oil in a deep pan and splutter mustard seeds. Add the onions and saute till they turn transparent.
Add curry leaves, ginger and garlic. Saute for a few minutes.
Make a paste using kashmiri chilly powder, fish masala powder and coriander powder adding very little water.
Simmer the flame and add the paste. Stir for 3-4 minutes until the raw smell disappears. Sprinkle 1/4 tsp fenugreek powder and saute for a few more minutes.
Now add the fish pieces and kudam puli pieces along with the water.
Add another cup of water to it and salt to taste. Increase heat and bring the gravy to a boil.
Now as it starts boiling well simmer and add the fish pieces along with the remaining marinade if any. Cook uncovered for 12-15 minutes swirling the pan occasionally.
Switch off the stove and cover the pan. Keep this fish curry for atleast 4-5 hours before serving, so that the fish absorbs all the flavors. You can remove a few pieces of kudampuli if you find the gravy to be very sour.

Points to Note
If you don’t have Fish Masala powder, replace 1 tbsp of Fish Masala Powder with 1 tsp Red Chilly Powder, 1 tsp Kashmiri Chilly Powder and 1 tsp of Coriander Powder.