MEEN PATTICHATHU / MEEN VATTICHATHU

Ingredients

Fish pieces- 750 gms
Kashmiri chilli powder- 2 tablespoons 
Turmeric powder- 1 teaspoon
Fenugreek powder- 1 teaspoon
Gambooge / tamarind paste -  (Adjust the quantity according to the sourness you require)
Salt to taste
Water as required
Curry leaves- 3-4 sprigs
Oil- 2 tablespoon

Shallots- 8 (optional)
Garlic- 8
Ginger- 1″ piece

Curry leaves few

Method

Grind the shallots, ginger and garlic coarsely along with the chilli powder and turmeric powder and keep aside. 

Clean the gambooge ( tamarind) and make a paste with some hot water along with salt and keep aside. 

In a pan heat oil and add the ground mixture along with the curry leaves and few slices garlic and saute till the oil separates. 

Add the gambooge /tamarind along with the water. 

Let boil and slowly add the fish pieces. Add salt .

Cover and cook on low heat for a few minutes. 

Remove the lid and let cook till you get the desired consistency. Ideal with rice.