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Spicy Fish Curry / Meen/Choora Vattichathu

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 4

  • Choora 1 kgs

  • Mustard seed 1/2 tsp

  • Fenugreek seed 1 pinch

  • Asafoetida/ kayam podi 2 pinch

  • Shallots 15 nos

  • Garlic sliced 6 nos

  • Ginger sliced 1 piece

  • Green chilly 3 nos

  • Curry leaves 1 sprig

  • Coconut oil 2 tbsp

  • turmeric powder 1/2 tsp

  • Kashmiri chilli powder 1 tbsp

  • Chilli powder 1 tbsp

  • Kashmiri chilli powder 1 tbsp

  • regular chilli powder 1 tbsp

  • Kudam puli/gamboge (Wash and soak them 1/4 cup warm water for atleast 15 -20 min) 2-3 nos

  • Salt to taste 2-3 tsp

Directions

  • 01

    Heat coconut oil in a clay pot/ manchatti and splutter fenugreek seed, mustard seeds.

  • 02

    Add shallots, ginger, garlic, green chillies and curry leaves and saute till they turn light brown.

  • 03

    Then add turmeric powder, chilly powder and saute till the raw smell goes. Add the soaked kudampulli/gambooge along with water. Add more water. Mix well and keep it covered till it boils.

  • 04

    Once the gravy starts to boil add fish pieces.

  • 05

    Next, add the salt and one pinch asafoetida/kayam podi.

  • 06

    Keep covered and cook on a low flame till the oil starts to float on top of the curry. Once the gravy thickens add one pinch asafoetida/ kayam podi.

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