Indian cuisine · Fish & Seafood

Meen Vevichathu

Deep-red fish curry from Kottayam with kokum, made entirely without coconut milk – spicy, sour, and even better the next day.

Ingredients · for 4 servings

• 700 g firm fish fillet (e.g. cod)
• 6 pieces kokum (fish tamarind, or substitute 1 tbsp tamarind paste)
• 3 tsp Kashmiri chili powder
• 1 tsp turmeric
• 10 shallots
• 1 piece ginger (4 cm)
• 6 garlic cloves
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 25 curry leaves
• 4 tbsp coconut oil
• Salt

Instructions

1. Soak the kokum in 200 ml warm water for 20 min; cut the fish into 4 cm pieces and lightly salt.
2. Slice the shallots and cut the ginger and garlic into fine strips.
3. Heat 3 tbsp coconut oil in a clay pot or wide pot, let the mustard seeds and fenugreek pop, add half the curry leaves, and fry the shallots, ginger and garlic for 6–8 min until light brown.
4. Lower the heat, stir in the Kashmiri chili powder and turmeric with 4 tbsp water, and toast for 2 min until the masala turns deep red and the oil separates.
5. Add the kokum with its soaking water and 200 ml hot water, season with salt, and boil vigorously for 5 min, then add the fish and cook over low heat for 8–10 min – only swirl the pot, do not stir.
6. Heat the remaining coconut oil with the rest of the curry leaves, drizzle over the curry, and let it rest for at least 30 min before serving with rice.