Finally drizzle in a tsp of coconut oil on top. Meen Vevichathu is what it is called in kottayam. It is a spicy and delicious fish curry which is mainlytamarind based and taste so delicious
Ingredients for marination. Other ingredients. Wash the fish with vinegar well & keep it aside. Take a wide plate add all the above marinationingredients
InKerala, it is made with coconut and coconut oil. To make the Sambar Podi, heat oil and roast the grated coconut along with the ingredients mentioned under it
Meen thenga varutharacha curry is ready to be served with kuthari choru. Cook in low flame till the gravy thickens (it should not be too thick or too watery)
Fry it well and now add incoconut chopped ginger and shallots. We prefer gravy type curries So I added more water while cooking kadala / chana/ chickpeas
Make a fine paste of that coconut mix which was set aside for cooling ,by adding enough water …. Now add eggs(can cut into half if u want ) and stir carefully and allow to cook for few more minutes or until u get a semi medium gravy
Making the mulakittathu – the red fish curry, which I have already shared two versions here and here, is literally a cake walk but getting the varutharachathu right is a little difficult task
Here the Chicken curry is made as usual but then the Coconut with a few other ingredients is roasted,then pasted and added to this curry which totally changes the texture,taste and smell of the Curry
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