This is a slight variation from the normal fish curries we north keralites prepare. It is usually in the South side that this gravy is prepared. I love its taste and it goes well with our boiled rice . The very name "varutharacha meen curry" brings strong temptation . It is simple to prepare and can be prepared quickly too. The cut fishes are the ones good for this type. I saw this recipe in various sites and this is the combined version of the ideas got from them with my own.
Serves 4
INGREDIENTS:
- Fish - Any cut fish (I used Salmon)- 10 pieces
Shallots (Pearl onions/cheriya ulli)-5 - Fenugreek seeds (uluva)- 1/4 teaspoon
- Grated coconut- 1/4 cup
- Ginger- 1 inch piece -minced
- Garlic - 2 pods- finely chopped
- Green chilly- 3 slit lengthwise
- Tomato- 1 chopped to cubes
- Turmeric powder - 1/2 tablespoon
- Red chilly powder- 3 tablespoons
- Coriander powder - 2 tablespoons
- Mustard seeds- 1 tablespoon
- Curry leaves
- Salt as needed
- Tamarind water - one golf ball sized tamarind soaked in 1/2 cup warm water and extracted.
How to Prepare:
Step 1: Cut and clean the fish pieces.
Step 2: Heat one tablespoon oil in kadai, Add the grated coconut, 1 curry leaf and 1 shallot chopped. When it is light brown add the turmeric powder and saute again till dralk brown,. Add the coriander powder and red chilly powder. Saute till it turns brown.
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Step 4: Heat oil in the same pan. Add the mustard seeds and let them splutter. Add the fenugreek seeds and saute well. add the shallots and saute till it is transparent. Add the ginger garlic and green chillies. Saute well. Add the tomato pieces and saute well. . Add the tamarind water and salt as needed. Add the fish pieces and cover and cook well.
Step 5: Cook till the gravy thickens. Cover and let it be in the same kadai for some more time for the pieces to absorb the masala. Serve it hot with rice.
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