Meen Vattichathu

To serve 4 persons

Ingredient	Quantity
Fish	500 g
Melam Meen Vattichathu Masala	2-2½ tbsp
Oil	1 tbsp
Fenugreek seeds	½ tbsp
Shallots	12 nos
Curry Leaves	Few
Ginger juliennes	½ tbsp
Garlic	8 cloves
Kodampuli / Kokum	10 g
Salt	To taste

Cooking method:

Wash kodampuli and soak in 200 ml water and keep aside.
Heat the oil in a kadai and add fenugreek seeds.
When it turns brown in colour, add curry leaves, garlic, ginger and shallots and sauté well.
When shallots turn into brown colour add the Melam Meen Vattichathu Masala, sauté for 1 minute and add soaked kodampuli (along with the water), salt to taste and allow it to boil.
Add fish and cook the dish in low fire for 10 mins.
Remove from the heat and keep it for some time and serve.
Tastes better if this dish is made in earthen ware pot and kept overnight.