RECIPE NAMESole Fish Vevichathu
CUTFillet cut into pieces
CUISINEKerala
Type of cookingVevichathu
TOTAL TIME = 1 Hour
TIME FOR PREPARATION30 Min
TIME FOR COOKING30 Min
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RECIPE DESCRIPTION:

This dish is cooked in red chilli, spices and is well flavored with kodumpuli. 

Sole Fish Vevichathu

INGREDIENTS

Sole Fish Vevichathu-ingradient

INGREDIENTS FOR THE FISH

Sole Fish500 gm
Chilli Powder3 ½ tbsp
Coriander Powder1 tsp
Turmeric Powder1 tsp
Pepper¾ tsp
Fenugreek Powder¼ tsp
Gambooge5 Pieces ( Kodumpuli) soak it in one glass of water for 10 minutes
Curry leavesAs required
Ginger1 inch piece finely chopped
Garlic6 sliced thinly
Small onionsThin sliced thinly
Ginger garlic paste2 tsp
Coconut oil3 tbsp
Mustard1 tsp
SaltTo taste

Required Fish

RecommendedSole Fish
Alternate 1Seer Fish Pieces 500 gram
Alternate 2Grouper Pieces 500 gram
Alternate 3Red Snapper Skinless Pieces 500 gram

HOW TO PREPARE

  • Defrost the fish as per instruction and wash.
  • Make a paste with all the spice powders and ginger garlic paste with little water.
  • In a thick aluminum vessel, heat oil and fry mustard. Then add curry leaves, ginger, garlic and some onions for sometime.
  • To it, add masala paste and saute for 5 minutes in a medium heat till the raw smell goes.
  • Add 2 ½ cup hot water and salt and gambooge. Let it boil.
  • Add fish, cook for 5 minutes on high flame, then 10 minutes on low flame.
  • Once fish is cooked, add ½ tbsp coconut oil and a pinch of fenugreek powder and curry leaves.
  • Set aside for atleast 2 Hours before serving.

TIP: 

Good with rice and tapioca boiled.