Meen Thengapaalil Vevichathu ~ Alapuzha Fish Curry with Coconut Milk

Even though I have a huge cookbook collection, I have literally stopped going through it, or even flipping through it. I have gone through these bouts of addictive behavior, where I would hoard stuff, and then all of a sudden, just stop. Once upon a time, I used to hoard bags, and then I gave off all mine and retained just what I like. Then I would hoard watches. Even in those, I gave off those I got bored off and continue to use some that I really love. There was a time I wouldn’t come home without buying a new pair of sandals or shoes. I have outgrown that stage. When I started blogging, my focus went onto props. I have props hidden in every corner of the house, that I do not know where to start cleaning and disposing from. It was during the same time I started with my cookbook obsession too. I have now literally stopped buying them, because I don’t know what more I can add! I guess I am just trying to be a bit more conscious on where my money is flying to, even though it hasn’t stopped doing that despite all due diligence… 😀

OK, so coming back to cookbooks, once upon a time, Kozhikode airport used to have a bookstore close to the departure gates. It had closed down and we were quite sad about it because it was a hobby for me and Rasha to simply scroll the books, and end up buying a few, at least magazines. Recently, I noticed a DC books stall has been put up and last month, I ended up picking a couple of fiction books. So when the old store was around, I had picked up a nice glossy Malayalam cookbook which was a book of houseboat specials. We had been to a houseboat when Rasha was small, but we didn’t get a chance to eat, since our was a hurried up trip and we could only go on a boat around the “kaayal”. Usually on a houseboat, fish is the most cooked, since it is readily and freshly available.

Now as I found this recipe, I got a bit excited and immediately put myself to work. My folks aren’t fond of fish, but I would still make sure I cook it once in a while. The problem with this recipe in the book was that it was incomplete. Some of the ingredients mentioned in the method were missing in the ingredients list. Have you faced this issue? It really bogs me down, when that happens. 🙁 So I went with my instincts and added the quantity. It was a delicious coconut milk based curry, different from the way I am used to making. Since there is a ground masala that is used to marinate the fish, it gives a nice body to the curry and hence can be had with chapathis or even porottas. Do try it if you are in a mood for a different fish curry… 🙂

Meen Thengapaalil Vevichathu ~ Alapuzha Fish Curry with Coconut Milk

Course Main

Cuisine Kerala

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 500 gm king fish steaks
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• 3/4 tsp cumin powder
• 3/4 tsp garam masala powder
• 1 tsp coriander powder
• TO GRIND:
• 5 shallots
• 2 green chillies
• 1 sprig curry leaves
• 1 inch peice ginger
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 tbsp vinegar
• 1 small pc tamarind
• Salt to taste
• FOR CURRY:
• 1 tbsp coconut oil
• 4 shallots sliced
• 1 sprig curry leaves

Instructions

• Grind all the ingredients under the "To Grind" and toss the king fish into it. Let it marinate for an hour.
• In a saucepan, add the fish with all its marinade and the second coconut milk. Bring it to boil.
• Add the spice powders and give it a good mix. Cook on low flame, tossing occasionally till the fish is completely cooked.
• Add the thick coconut milk, adjust the seasoning, Only heat the mixture and switch off.
• Heat the coconut oil, fry the shallots till brown. Fry the curry leaves and add back to the gravy.
• Serve with chapathis or porottas.