Puzha Meen (River Fish) Curry is an absolutely delightful tribal delicacy, famous for the rich use of local ingredients, techniques and vessels that add a homely charm to the entire dish. Visitors love the way the protein is cooked, with one literally feeling the smooth waters the produce was taken from with every bite. This is a specialty of God’s Own Country, and an important part of our heritage.

Ingredients
Puzha Meen (river fish) - 1
Chilli Powder - 1 tsp.
Coriander Powder - 2 tsp.
Cumin Seed     
Turmeric Powder - ½ tsp.
Salt     
Coconut Oil - 1 tsp.
Mustard     
Curry Leaves     
Green Chilli - 4 no
Ginger- 1 tsp.
Coccum (kudampuli) - 2
Garlic - 4 pods

Method of Preparation
Heat some oil in an earthen vessel. Put green chillies and stir. Next, add chilli powder, coriander powder and stir. Add garlic, followed by some water. Season with turmeric, salt and coccum. Upon boiling, add the cut pieces of fish and cover the vessel. Also add crushed ginger, garlic and cumin.

Once the fish gets cooked well, remove the vessel. Take a small pan and heat some oil. Put some mustard and curry leaves and stir. You can now add this on top of the cooked fish.