This fish curry is one of the most sought after items at my house in Kerala. I missed making it for such a long time and the reason: my husband wants “charu” (gravy) for everything, so I sticked to the fish curry recipes with coconut milk.
Since am still recovering from the hangover of my India trip, I decided to make this & once again relish the joyful memories of my holiday 
Whenever I see the color of this fish curry, the tagline of a fish masala powder (Eastern Fish Masala) comes to my mind “edivettu (which literally translates to thundering) meencurry” . HHmmmm looks like am watching too much TV these days 
Here goes the recipe for “edivettu meencurry”
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Its been a long time, since I have posted a non veg recipe. I was just being loyal to my tried & tested recipes. I came across this recipe in a cookery show. Its a dry preparation which can be used as starters or can be a side dish with friedrice. You can also make fish in the same way.
- Cleaned prawns - 500 gms
- Plain flour - 3 tablespoon
Cornflour - 3 tablespoon
Crushed Pepper - 1 tablespoon
Egg white - of 1 egg
Salt
- Onion - 1 medium
Ginger & garlic - 1 tablespoon each, chopped
- Capsicum - 1 small
- Spring onion - 1/2 cup chopped
- Chilli powder - 1 teaspoon
Crushed pepper - 1/2 tablespoon
- Soya sauce - 1 tablespoon
Tomato sauce - 1-2 tablespoon
- Salt
Oil
Mix number 2 ingredients with a little water and make a thick paste. Marinate the prawns in this paste for 20 minutes. Fry the prawns and keep it aside. In the same oil saute ginger,garlic & chopped onion. When the onion becomes soft add capsicum & spring onion. Saute for 5 minutes & add chilli powder & crushed pepper. Mix well. Add the sauces & salt. Stir for a few minutes and add the fried prawns. Mix well.Cook for some more minutes till it becomes dry. Garnish with spring onion.
- Bread - 6 slices
- Onion - 1 small, finely chopped
Ginger - 1 desert spoon
Cabbage,Carrot & Beans - 1/2 cup, finely chopped
Cooked & Minced Tuna - 1/2 cup
Chicken taste maker - 2 small cubes
Garam Masala - 1 teaspoon
Pepper powder - 1-2 teaspoon
Curry leaves
- Breadcrumbs - 1/2 cup
- Egg white - 1
- Oil
Sprinkle some water over the bread slices and crumble them. Saute the ingredients number 2 in the given order till it becomes soft.Once it is cooled, combine the sauted ingredients with the crumbled bread slices. Take a small portion from this mix and roll it in finger shape. Repeat the procedure with the remaining mix. Add a tablespoon of water to the egg white & beat well. Dip each of the roll in egg white & coat with bread crumbs. Deep fry the finger rolls. Serve hot with tomato ketchup.
You can also use minced meat instead of tuna. If chicken tastemaker is added, no additional salt is required for the preparation.
Recipe Source : Vanitha Magazine
