MEEN VEVICHETTHU: Recipes + Menus : gourmet.com

Name: MEEN VEVICHETTHU: Recipes + Menus : gourmet.com
Ingredients: 5 pieces kokum (fish tamarind); 1 1/2 cups water plus 1/4 cup water; 1 3/4 lbs whole butterfish (6 or 7), or 4 (5- to 6-oz) fish fillets or steaks; 1 1/2 tablespoons ground Indian red chile powder; 1 1/2 tablespoons Kashmiri ground chile powder (or substitute paprika for a milder chile); 1 1/2 tablespoon ground coriander; 3/4 teaspoon ground tumeric; 3 tablespoons coconut oil; 1/4 teaspoon fenugreek seeds; 3/4 cup sliced shallots; 1 1/2 tablespoons minced garlic (4 medium cloves); 3 tablespoons chopped peeled ginger (a 3- by 1-inch piece); 3 small (1- to 2-inch) Indian or Thai green chiles, cut crosswise into 1/2-inch pieces; 2 fresh kari sprigs (16 kari leaves each); 1/2 teaspoon salt

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Ingredients

5 pieces kokum (fish tamarind)
1 1/2 cups water plus 1/4 cup water
1 3/4 lbs whole butterfish (6 or 7), or 4 (5- to 6-oz) fish fillets or steaks
1 1/2 tablespoons ground Indian red chile powder
1 1/2 tablespoons Kashmiri ground chile powder (or substitute paprika for a milder chile)
1 1/2 tablespoon ground coriander
3/4 teaspoon ground tumeric
3 tablespoons coconut oil
1/4 teaspoon fenugreek seeds
3/4 cup sliced shallots
1 1/2 tablespoons minced garlic (4 medium cloves)
3 tablespoons chopped peeled ginger (a 3- by 1-inch piece)
3 small (1- to 2-inch) Indian or Thai green chiles, cut crosswise into 1/2-inch pieces
2 fresh kari sprigs (16 kari leaves each)
1/2 teaspoon salt