I don't think i need to give any introduction about my love for the bounty from sea.I wont be bored for eating fish three or four times a day i mean appam and fish molee for breakfast and fish curry and fish fry for lunch and tuna cutlet for tea.So that said if you are not a strict carnivore or fishetarian (Is there any word of this sort?) please donot dare to open my lunch box or venture into my kitchen.
Recently i bought a copy of The Suriani Kitchen from flipkart.It is more like a storybook than a cookbook with a lot of stories and anecdotes.A very different take from the usual cook books that have only recipes featured in them.The Author, Lathika George is a bombay born Syrian Christian who moved to Kerala in her teens.She rightly says that "Meals are a celebration of the spices, herbs, seafood, meats, pulses, grains, nuts, and every edible leaf and seed that grows in this fertile land.”
Even though i have my own version of meen vevichathu,I wanted to try the recipe that was mentioned in the book. Donot be intrigued by the use of rice flour,it does wonders to the final taste.I have used King Fish in this recipe,You could substitute it with any fish of your choice.
Source :The suriani Kitchen Pg.No. 86
- Fish 1 kg cut into squares
- Oil-1/4 cup
- Shallots - 8
- Ginger paste - 1 Tsp
- Garlic - 10 Cloves thinly sliced
- Garlic Paste - 2 tbsp
- Curry leaves - 3 Sprigs
- Rice Powder - 1 tbsp
- Cocum - 4 , 2 inch pieces soaked in water
- Water - 2 cups
- Salt - As required
For spice Paste
- Kashmiri Chilly powder - 3 tbsp
- Turmeric Powder -1/2 tsp
- Coriander Powder - 1 tbsp
- Fenugreek - Roasted and ground - 1/2 tsp
Grind the above ingredients to a fine paste with a little water.
- Heat the oil in a deep pot,add the sliced shallots and fry for two minutes.When they are lightly browned reduce the flame a bit and add the ginger,garlic paste and curry leaves and saute for two minutes til the raw smell goes.
- Lower the heat and add the ground spice paste and the rice powder.Continue frying for one or 2 minutes.
- Add the cocum,water,salt and the fish at this stage and simmer for 10 minutes with the lid on.
- When the fish is cooked drizzle a bit of coconut oil over the curry.
- I have adapted the recipe verbatim and the dish turned out to absolutely delicious.
- It goes well with rice,moru curry and a thoran(vegetable stir fry).
- If you donot get kashmiri chilly powder , replace it with usual one but be cautious on the quantity as the normal ones tend to be spicier than their kashmiri counterparts.
- Kashmiri chilly powder lends a wonderful hue to the curry.
- Cocum or kudam puli is not to be substituted with sambhar puli.
- I used /double Horse brand rice powder.
Also sending this to made with love mondays