Varutharacha Meen Curry
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Varutharacha Meen Curry

This is a fish curry made in dry roasted coconut gravy and tastes yumm and is perfect for Rice, Puttu, Pathiris etc.

Noor Nazar

Ingredients

4-serving
  1. 500 Grams King Fish
  2. 1 Cup Coconut Grated
  3. 2 Pearl Onions Sliced
  4. 1 Teaspoon Garlic
  5. 1 Tablespoon Chilli Powder
  6. 1 Tablespoon Coriander Powder
  7. 1 Teaspoon Black Pepper Whole
  8. 1 Teaspoon Fenugreek Seeds
  9. Curry Leaves
  10. 1 Teaspoon Ginger Chopped
  11. 1 Teaspoon Garlic Chopped
  12. 2 Green Chillies Slit
  13. 6 Pearl Onion sliced
  14. 1 Teaspoon Turmeric Powder
  15. 2 Tablespoons Tamarind
  16. 1 Tomato (sliced)
  17. Curry Leaves
  18. Cooking Oil
  19. Salt

Method

35 mins
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    Heat a pan and dry roast the ingredients (except chilli and coriander powder and curry leaves) listed under Group 1.

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    When coconut becomes golden brown, add chilli and coriander powder and curry leaves. Fry it for 2 more mins. Let it cool. Add 2-3 tbsp, water and grind it to a smooth thick paste.

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    Heat oil in the same pan and add ½ tbsp chopped garlic, 1 tsp chopped ginger and 6 sliced pearl onions and 1-2 green chilli.

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    After 4-5 mins, when the pearl onions and ginger and garlic start changing colour, add turmeric powder and cook for a min or so. Add ground coconut paste, salt and water (around 1.5 cups – 2 cups). Let it boil.

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    Add tamarind and cook for 2 mins. Add fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook.

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    When fish is half cooked, add tomato and continue cooking till the fish is cooked completely.

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    Switch off the gas and add 1 tbsp coconut oil and curry leaves.

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    Enjoy with hot rice :)

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