Slice the fish into even sized pieces.

Soak the kukum star pieces in half cup water. Add salt and keep aside.

Mix chilly powder, turmeric powder and fenugreek powder on low heat in a vessel.

Add little water and make a paste and then turn the heat off.

Heat oil in an open frying pan and crackle mustard seeds and fenugreek seeds.

Add chopped shallots, garlic, ginger and a few curry leaves.

Saute in medium heat till a roasted smell comes.

Add the paste of chilly powder, turmeric powder and fenugreek powder which was kept aside.

Keep stirring and add water slowly till the gravy is roasted.

Turn off the burner when oil assembles on the top.

In to the frying pan, put kukum star pieces and kukum star soaked water. :- Add extra water as needed.

Dip the sliced fish pieces and place some curry leaves on top and heat for sometime.

When boiling starts, lower the heat and cook.

When the fish is cooked and the gravy is thick, turn off the heat.

Taste the Meen Vevichathu and add salt if needed.

:- Traditional Style Meen Vevichathu is ready!!

Note:- Use only (Piriyan) chilly powder for a thick consistency and a grand red colour.