Meen Vattichathu/Tangy Fish Curry

This is an easy to make fish curry recipe using coconut . I used King fish/Vajaram. You can have your choice.

Ingredients:

• Fish-1/2 kg(make small pieces)
• Tomato(optional)-1
• Tamarind(kudam puli is best)-1 lemon size
• Salt to taste
• Curry leaves-1 sprig

For grinding:

• Grated coconut-1/2 cup
• Chilly powder-2&1/2 tspoon
• Turmeric powder-1/2 tspoon
• Coriander powder(use only for big fish)-1 tspoon
• Curry leaves-1 pinch
• Small onion-2

Preparation:

(1) Wash and clean the fish. Cut into small pieces.

(2) Soak tamarind in hot water. Extract the juice and keep it aside (if you are using kudam puli directly add it to curry while cooking). Also chop tomato and onion.

(3) Grind coconut, onion, chilly powder, turmeric powder, coriander powder and curry leaves in a mixer by adding water. Make a coarse mixture.

(4) In a vessel add fish pieces and chopped tomto along with the grinded mixture. Also add salt, tamarind juice and water. Mix well. Make a salt test here ( Water level:Fish pieces should be almost immersed in water). Close the vessel with a lid.

(5) Cook it in low to medium flame. Sprinkle curry leaves after 10 minutes. Swirl the vessel in between. Don't use a spoon to mix because fish pieces will break . Once it is cooked well(it will take 15 to 20 minutes leaving the curry dried out) switch off the flame. Serve it after 10 to 15 minutes so that the flavor will set with the curry.

Your fish curry is ready. Have it with rice or KAPPA PUZHUKKU

Tips:

• Use earthenware pot/ man chatti for more taste (i don't have it).
• It is a thick curry. But If you want it watery add more amount of water. You can adjust the consistency accordingly.