Kottayam style red fish curry, Meen Vevichathu

Initial Preparation:

1. Clean and wash the fish pieces. Drain the water and keep it aside.
2. Soak gambooge in luke-warm water for 10-15 minutes.
3. Crush together the ginger, garlic, shallots and set aside.

Curry Preparation:

1. Heat 2 tablespoons of coconut oil in a pan, splutter mustard seeds.
2. Add in the fenugreek seeds and saute till the fenugreek seeds turns light brown in color.
3. Add in the crushed shallots, ginger, garlic and curry leaves. Saute until slightly brown.
4. Then add in the turmeric powder, kashmiri chilli powder and fry for 1-2 minutes on low heat.
5. Pour enough water and salt. Mix well and bring to a boil. You can use the soaked water.
6. Once it starts boiling, add in the soaked gambooge and cleaned fish pieces. Make sure that fish pieces are immersed in the curry. Adjust water accordingly.
7. Cover and cook for about 25-30 minutes or until the fish pieces are cooked well and the gravy becomes thick on low heat. Rotate the pan occasionally to mix the curry.
8. Remove from heat, pour 1 tablespoon coconut oil over the curry. Add in the curry leaves and close the pan with a lid.
9. Serve warm or on the next day with kappa vevichathu or rice.