Marias Menu

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”

1. Fish - 1/2 kg, cut into medium size pieces
2. Mustard seeds - 1 tsp
   Fenugreek (uluva) - 1/4 tsp
   Ginger & garlic - 1 1/2 tbsp, crushed into a fine paste
   Small onion - 6-8
3. Kashmiri chili powder - 1 1/2 - 2 tbsp
   Coriander powder - 1 1/2 - 2 tbsp
   Turmeric powder - 1/2 tsp
4. Cocum/kudampuli - 2,3 pieces
5. Curry leaves
   Salt
   Coconut oil

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)

Note: It tastes better the next day.

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Source: Vanitha Pachakam