MEEN PATTICHATU Ingredients Amounts Fish, cubed ½ kg Coconut oil 3 Tbsp. Fenugreek ½ tsp. Onions, sliced 1 cup Shallots 2 tsp. Chili powder ½ tsp. Garlic, fine paste 10 flakes Ginger, fine paste 2-inch piece Kokum 3 pieces Water ½ cup Curry leaves 2-3 sprigs Salt, to taste Method 1. Soak the kokum in ½ cup of water with salt. 2. Soak the chili powder with turmeric in ½ cup of water. 3. Heat the coconut oil in a chatty (earthen pot with lid). 4. Add the fenugreek and sliced onions, sauté light brown; add the chili paste. 5. Cook on low flame for few minutes and add the ginger garlic paste. 6. Cook for a few minutes further. 7. When the oil separates, add the soaked kokum, along with its liquid. 8. Bring to a boil. 9. Place the fish pieces in the gravy, sprinkle the curry leaves and bring to a boil. 10. Reduce flame, cover and cook on very low flame for 15 to 20 minutes. 11. May be served warm or cold. Recipe credit: Nimmy Paul, as presented at the 2004 Worlds of Flavor International Conference
Posted on: Sat, 29 Nov 2014 11:55:43 +0000
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