Pomfret Vevichaathu Another delightfully flavourful fish preparation from Kerala This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Pomfret, Kodumpuli Cuisine Kerala Course Main Course Seafood Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Pomfret Vevichaathu 2 large Pomfret 6 pieces Kodumpuli to taste Salt 2 tablespoons Coconut toddy vinegar 4 tablespoons Oil 1 teaspoon Mustard seeds 8-10 Curry leaves 2 Green chillies slit 1 medium Onion chopped 2 teaspoons Ginger paste 2 teaspoons Garlic paste 1/2 teaspoon Turmeric powder 1 tablespoon Red chilli powder 1 tablespoon Cumin powder 1 medium Tomato chopped Method Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix vinegar with a little salt, apply liberally on the fish slices and keep aside. Soak kodumpuli in half a cup of warm water for fifteen minutes. Mash well. Heat oil in a pan, add mustard seeds, stir-fry until they crackle and add curry leaves and green chillies. Add onion and sauté till it starts turning golden brown. Add ginger paste and garlic paste and stir-fry for half a minute. Add turmeric powder, red chilli powder, cumin powder and salt to taste. Stir well and add tomato, kodumpuli along with the water and simmer for five minutes. Add marinated fish slices and one and a half cups of water. Bring to a boil, stirring once or twice. Cook, covered with a tight-fitting lid, on low heat. Simmer for eight to ten minutes or till the fish is tender and flaky. Serve hot with steamed rice. Nutrition Info Calories 1092 Carbohydrates 33.1 Protein 82.2 Fat 70 Other Fiber Zinc- 1.7mg #Coconut toddy vinegar #Green chillies #Kodumpuli #Oil #Pomfret #Salt #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article