Meen vevichath

½ kg fish, preferably seer fish
5 tsp chili powder
1 tbsp sliced shallots
2 tsp sliced ginger
6 garlic cloves
½ tsp turmeric powder
¼ tsp pepper powder
4 pieces of cocum soaked
2 cups of water
Salt as required

For seasoning
2 tsp oil
½ tsp mustard
¼ tsp fenugreek seeds
6 garlic cloves
1 tbsp sliced shallots
1 tsp sliced ginger
3 sprig curry leaves

Grind chili powder, turmeric powder, pepper powder, shallots, ginger and garlic to a fine paste using a blender
Heat oil in a pan and add fenugreek and mustard seeds in it
When the mustard seeds start to splutter, add garlic, shallots and ginger to the pan, saute well
When the shallots start to change color, transfer the seasoning to another vessel
Now add the previously ground mixture to the pan
Keep stirring till the oil gets separated from the mixture
Add salt and mix well
Now add the fish pieces to the pan and mix well
Transfer the fish to an earthen vessel
Pour water and stir well in medium heat
Add the soaked cocum to the curry
Now add the curry leaves and seasoning on top of the curry
Cover the vessel with a lid and keep it on medium flame
When the curry starts to boil, lift the vessel and swirl it once
Keep it on the stove half covered with the lid till the gravy turns thick
Serve hot

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