I was watching this cookery show on a random malayalam channel and stumbled upon this delicious meen varutharacha curry (fish in roasted coconut gravy).
Ingredients
1. Seer Fish – 8 pieces
2. Coconut, grated – ½ cup
Fennel seeds – 1 pinch
Turmeric Powder – 1 pinch
Button Onions – 6
3. Coconut Oil – 5 tablespoon
4. Red Chilli Powder – 1 ½ teaspoon
Coriander Powder – 2 teaspoon
5. Onion – 1, sliced
Green Chilli – 3, slit
6. Tomato – 2, chopped finely
Fennel seeds ground – ½ teaspoon
7. Tamarind juice – 2 tablespoon
8. Mustard seeds – ½ teaspoon
9. Curry leaves – 2 stalks
How To
Clean the fish pieces and keep aside. Heat 2 tablespoons of coconut oil in a clay pot and fry the number 2 ingredients till they turn golden brown in colour. Allow to cool for some time. Then grind to a fine paste by adding ½ cup of water and set aside. Pour the remaining coconut oil into the clay pot and splutter mustard seeds. Add onion, green chilli and curry leaves and sauté well for a couple of minutes. Next, add coriander powder and red chilli powder and fry for a minute. Add ½ cup of water. When the water starts boiling, add chopped tomato and ground fennel seeds and keep covered on high flame for 5 minutes. Add the ground paste, tamarind juice and fish pieces and cook for 5 to 10 minutes or until the fish is cooked. Serve this amazing meen varutharacha curry hot with rice.
Source: Chef Meril Anthony Aricatt
