Kottayam style fish curry/meen vevichathu (red fish curry)

Hi friends,
Today's recipe is kottayam style fish curry/meen vevichathu.It is easy and tasty curry.This curry  can be left outside for 1to2 days.This curry will taste so delicious when it is had the next day .So keep the leftovers and reheat it the next day and have it. It goes well with rice,kappa and appam.

SUMMARY:
Course............................Curry
Cuisine...........................kerala
Preparation time.............5minutes
Cooking time..................30minutes
Total time........................35minutes
INGREDIENTS:
Fish.............1/2kg(king fish,avoli,choora)i used king fish
Chopped ginger.................2tbsp
Chopped garlic..................2tbsp
Green chilly.......................2nos
Chopped shallots...............8to10
Curry leaves.......................3sprigs
Coconut oil.........................3tbsp
Kashmir chilly....................21/2tbsp
Turmeric powder................1/2tsp
Fenugreek powder(uluva podi).1/4tsp
Mustard seeds.....................1/2tsp
fenugreek seed.....................1pinch
Kokum (kudampuli)........2to3pieces
Hot water.........................as required
STEPS:

1. Cut the fish into cubes, wash well and keep aside.Soak kudampuli(kokum)in little water.
2. Make a paste with chilly powder,turmeric powder, fenugreek powder and little water,set aside.
3. Heat coconut oil in a clay pot (meen chatti) splutter mustard seeds and fenugreek seeds then add chopped shallots, ginger,garlic,green chilly and curry leaves saute until shallots is golden brown.
4. Reduce the flame add  prepared masala paste saute for few minutes /until the oil starts leave the sides of the clay pot.(take care not to burn it).
5. Now  add salt, required hot water and kudampuli along with the water in which they were soaked.Allow it to boil,adjust salt  add the fish pieces.
6. Swirl the clay pot in such a way that every thing is mixed well,so that the fish s immersed in the curry.(do not use a spoon to mix).
7. Cover and cook in medium-low flame for 12 to15 minutes or until the fish is cooked.Swirl the clay pot every 5 minutes.
8. Adjust the gravy according to your consistency,remove from fire  and finally drizzle a tsp  coconut oil  and sprinkle curry leaves  on top and keep the curry covered for 1- 2 hours ,let the flavor set.You can serve immediately as well,but it will taste  amazing if it sits for a while.
9. Serve with rice,kappa or appam.
10. Enjoy!!!!!!!!!!.