Recently I started experiementing diffrent types of fish curries and one among that is this red fish curry or called as fish vevichadhu . This is such a simple and a delicious recipe that can be made by any one a No FAIL fish curry any beginner can opt for this and can get super excelled . The best thing is that it taste super cool after 2 days . I had used Pomfret / Avoli for this recipe where as Milk fish, Tuna, King fish , Sardine, Mackerel are absolutely perfect.

The use of the bright red tomato and the Kashmiri chili powder contributes to the beauty of the dish.

This fish retains a bright red color that’s very catchy and attractive for presentation . A perfect side for steamed rice, pazhaya choru (fermented rice) , Idli, Dosa, Pathiri, Porotta, Puttu and so on. The curry has a perfect blend of the spice, the tangyness of the cocam (kudam puli ) makes the dish absolutely relishing .

Ingredients.

Serves 4

• Avoli fish (sliced and cleaned 5-6 pieces)
• 1 Medium size Onion ( Sliced thinly)
• 2 Green Chili
• 1 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 3 Cocam pieces (kodam Pulli- soak in water for 10 mins or at the start of the curry preparation)
• Curry leaves
• Salt
• Coconut oil / Cooking oil-3 tbsp
• 2 Dry red chili

To Grind

• 1 Medium Tomato (cuts into cubes- Bright red tomato)
• 1.5 tbsp of Kashmiri chili powder
• 1 tbsp of Coriander powder
• 1/2 tsp of Turmeric powder
• Ginger -1/2 inch
• Garlic -3 cloves

Method

Step 1: To a wide kadai add coconut oil then add mustard seeds and fenugreek seeds once they splutter add the sliced onions sorte until translucent (2 mins on medium flame)

Step 2: Mean while grind all the ingredients to a fine paste by adding some water . Get a semi thick paste. You will get a bright red color that’s the actually magic for the fish curry.

Step 3: Cook the gravy for 2-3 mins., or until the oil starts separating. Then add some water to the residues in the mixer and add it to the kadai , then add the soaked cocam and salt .Allow the water to cook completely and ensure the raw smell leaves ( roughly around 5-6 mins on medium high flame)

Step 4: Add the fish pieces and cook until done mean while the water should have reduced by half and the masala should have been cooked completely well. Add the green chili and the curry leaves.

Step 5: To a small pan add some coconut oil, add mustard seeds, , dry red chili and add it to the fish curry. Serve it hot ! The more it sits the more the tastier it will be .Best served after a day or two..

Points to remember:

• Adjust your spice level according to your preference.
• If you find the dish to be more tangy remove the cocoam after cooking as for tanginess we add the tomato and the cocoam .
• Add the salt towards the end of the dish as that also contributes the flavor.
• The curry will get thicker when it sits so do not over cook and get a thick gravy, Off the flame when you have a semi thin gravy.
• Do not use a laddle to mix the curry as there are chances for the fish pieces to break use a small spoon or just turn around the kadai for mixing .