Wash and clean the fish well and drain off the excess water.

In a mixing bowl, combine the salt, turmeric powder, and fish masala, mix this well.

Add the seer fish slices to the mixing bowl and massage the masala gently into the fish and set aside.

In a mixer-jar combine the coconut, coriander leaves, garlic, ginger, tomato, cinnamon, cloves, and kokum.

Grind this into a smooth paste, using some water.

Transfer into a bowl aside.

Soak the kokum pieces in warm water for 10 minutes.

Mash the kokum well into the water, strain and set the kokum water aside.

Heat a meen chatti (earthen pot) and pour the coconut oil into it.

Once the oil is hot, add the curry leaves and allow them to crackle.

Add the sliced shallots into the meen chatti and fry until it turns transparent.

To this add the freshly ground masala, salt and cook until the raw smell goes away, this will take a good 4-6 minutes.

Once the masala is well cooked, add in the sambar masala.

Then add the prepared kokum water and required amount of water to adjust the thickness of the Meen Vevichathu

Increase the flame and bring the Meen Vevichathu to a rolling boil and then reduce the flame to medium.

At this stage, add the marinated seer fish slices along with the marinade and cover and cook.

Reduce the flame to medium-low and cook until the fish is done. This will take about 12-15 minutes.

Turn off the flame and check if the fish is cooked through, if not cook for a few minutes to ensure it's well done.

Serve Meen Vevichathu Recipe along with some hot Steamed Rice.