December 5, 2011

Kerala fish curry/ varutharacha meen curry



Ingredients:
1. Any fish (I used Salmon fillets)- 1/2 k.g.
2.Onion chopped- one.
3.Small onion- 3 nos.
4.Ginger crushed- 1 tsp.
5.Garlic crushed - 1 tsp.
6.Pepper corns- 1/2 tsp
7.Kashmiri chilli powder- 1 1/2 tsp.
8.Coriander Powder- 1 tsp
9.Grated coconut- 1 cup
10.Green chillies chopped- 3.
11.Turmeric powder- 1/4 tsp.
12.Fish Tamarind- 2 (If that is not available you can use raw mango).
13.Salt
14. Mustard seeds-1/4 tsp
15.Fennel seeds- 1/4 tsp
16.Curry leaves.
17.Lemon juice or vinegar - few drops
Oil

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry by {deepapraveen very busy with work..back soon
1.Soak fish Tamarind in one cup of hot water.
2. Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.
3. Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.
4. Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.
5.Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.
6.Heat oil in a pan and fry the fish for 2, 3mnts( optional).
7.Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add mustard seeds.
8. When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.
9. Add chopped onion and cook for 8mnts with pinch of salt.
10.Add turmeric powder and fry for another mnt.
11. Add fish and fish tamarind water along with that tamarind and salt.
15.Add more warm water if you need more gravy.
16.Cover this with a lid and Let this cook in low flame for 10- 20mnts.
17.Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.
Remove from heat and serve warm...Let me know if you like it.

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