Unakkamen Vevichathu

I am not sure where this curry originated , which part of Kerala it belongs to . I have had it only at Kannur during the hostel days.Do not use small dry fish for this , shark is best for this dish , any fleshy big fish would work as well.

Ingredients:

1. Salted dry Shark - 250 gms
2. Coconut slices/thenga kothu - 1 cup
3. Shallots - 5 crushed
4. garlic - 8 crushed
5. Ginger - 1 tbsp crushed
6. Curry leaves - 2 springs
7. mustard seeds - 1/2 tsp
8. fenugreek seeds - 1/4 tsp
9. Chilly powder - 2 tbsp (use a mix of kashmiri and regular chilly powder)
10. coriander powder - 1tsp
11. turmeric powder - 1/2 tsp
12. coconut oil - 2 tbsp
13. cocum - 3 pieces soaked in 1 cup warm water
14. salt - only if required as salted fish has enough salt .

Method:
Cut the shark into small pieces and remove skin.
Soak it in plenty of cold water and leave it for 5-6 hours.
Wash well drain and squeeze the water out and keep the fish pieces aside.
Heat a claypot and add 1 tbsp oil.
Add in  mustard and methi/fenugreek  seeds and let it splutter.
Add in crushed shallots,ginger, garlic and curry leaves and saute for a minute.
Lower the flame and add in the chilly, coriander and turmeric powders.
Stir for a minute.
Add in the cocum along with the soaking water and stir well.
Add in 1 more cup of water and bring to a boil.
Add in coconut slices and the drained dry fish pieces.
Cover and cook until the gravy is thick (about 15 minutes)
turn the flame off and check for salt , if there is less salt add a bit of salt .
Add  a spring of fresh curry leaves and pout a tbsp of coconut oil on top .
stir , cover and leave for flavors to blend.
This curry tastes best the next day .
Serve with rice and seasoned buttermilk/Kachiamoru