Chilli, Coriander, Fenugreek, Salt, Garlic, Mustard, Ginger, Cumin, Turmeric

Recipe: Meen Vattichathu (To serve 4) – Ingredients: Fish 500 g, Melam Meen Vattichathu Masala – 2-2½ tbsp, Oil – 1 tbsp, Fenugreek seeds – ½ tbsp, Shallots – 12 nos, Curry Leaves few, Ginger juliennes – ½ tbsp, Garlic – 8 cloves, Kodampuli / Kokum 10 g, Salt to taste.
Method:

• Wash kodampuli and soak in 200 ml water and keep aside.
• Heat the oil in a kadai and add fenugreek seeds.
• When it turns brown in colour, add curry leaves, garlic, ginger and shallots and sauté well.
• When shallots turn into brown colour add the Melam Meen Vattichathu Masala, sauté for 1 minute and add soaked kodampuli (along with the water), salt to taste and allow it to boil.
• Add fish and cook the dish in low fire for 10 mins.
• Remove from the heat and keep it for some time and serve.
• Tastes better if this dish is made in earthen ware pot and kept overnight.