Ingredients

• 1 lb. - Fish, cut into small cubes
• 1 tbsp - Kashmiri chilli powder
• 1/2 tbsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1-inch - ginger, julienned
• 3 - kudampuli/a marble sized tamarind
• 2 tbsp - grated coconut
• Salt, as required
• For tempering:
• 1/2 tsp - mustard seeds
• A few fenugreek seeds
• 2 to 3 sprigs - Curry leaves
• 4 - shallots, chopped lengthwise
• 1 tbsp - oil

How to Make Meen Pattichathu

• Clean the fish and cut into small cubes.
• Mix red chilli powder, Kashmiri chilli powder and turmeric powder with 2 tbsp of water. Add the fish pieces, chilli and turmeric mix, kudampuli, chopped ginger and salt with 2 cups of water in the clay pot, cover and bring to a boil.
• Next add the grated coconut, and let cook for another 5 to 7 minutes or until the gravy thickens.
• For the tempering, heat a tbsp of oil, add the mustard and the fenugreek seeds.
• Once the mustard seeds start to splutter, add the curry leaves and the chopped shallots; saute till the shallots turn brown.
• Add the tempering to the fish curry before taking off the stove.
• Serve hot with steamed rice/tapioca.
• Recipe Courtesy: http://www.onlyfishrecipes.com/