Malayalee fish curry (meen vevichathu)

Ingredients	For 4	For 100
Large fish like Pomfert, mullet, beckti, hilsa, salmon, etc.	500gms	12.5kg
Red chillies	20gms	400 – 500gms
Coriander	½ tsp	50gms
Turmeric	a small piece or ¼ tsp powder	20gms
Small red onions	4 bulbs	50gms
Garlic	4 flakes	50gms
Ginger	1.25cm (½ “)piece	50gms
Curry leaves	2springs	1 bunch
Cocoum (kudampuli)	15 – 20gms	300 – 340gms
Salt	to taste	100 – 120gms
Coconut oil	30ml	500ml

Clean and cut fish into 2.5 cm (1”) slices or steaks. Roast or dry heat red chillies, coriander and turmeric. Powder fine and grind to a smooth paste with onions and garlic. Soak cocum in a little water. Chop ginger into fine pieces. In a heavy bottomed stainless steel pan, first put in curry leaves and half the cocum broken into small pieces. Mix together ground paste, fish and salt. Arrange in the stainless steel pan with the remaining cocum pieces and chopped ginger. Pour water to three-fourth level of fish. Bring to boil on a quick fire and simmer till fish is tender. Pour fresh coconut oil over and remove from fire. Cool and cover. This can be kept for 2 days. If kept for longer period, reheat with a little water and a pinch of salt each day.