Varutharacha Meen Curry / Fish Curry in Roasted Coconut Gravy

Filed under Fish, Non-Vegetarian
2.9, 17 reviews

Happy Onam and Bakrid wishes in advance..

Recipe Details  
 
2.9, 17 reviews

Posted by
Posted on 26, Feb 2012
Serving 4-5 people
Ready in 30 - 45 minutes
Post Views 9.1 K views
Post Rating 2.94 out of 5 , from 17 reviews
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Ingredients
  • Fish pieces (Any fish of your choice, I used catfish) - 500 Gms, cleaned
  • Green Chilli -1 Nos
  • Tomato - 1 Medium, sliced
  • Gambooge/Kokum (Kudampuli) - 2-3 Nos
  • Curry leaves - 1 sprig
  • Salt to taste
  • Water as required

For Roasted Masala paste:

  • Grated coconut - 2 cup
  • Shallots - 10 Nos
  • Ginger - 1 Medium piece
  • Pepper Corns - 6 - 10 Nos
  • Kashmiri Chilli powder - 1 Tablespoon
  • Coriander Powder - 1 Tablespoon
  • Turmeric Powder - ¼ Tablespoon
  • Curry leaves - 1 sprig
  • Coconut oil - 2 Tablespoon
  • Water as required to make a fine paste
Directions

Roasted Masala Preparation:

  1. Heat coconut oil in a pan; Add grated coconut, ginger, shallots, pepper corns, curry leaves and fry till the grated coconut turns to medium golden brown in color.
  2. Add in the chilli powder, coriander powder, turmeric powder and combine well. Fry till the mix turns dark brown on low flame. Switch off the flame and let it cool.
  3. Grind the roasted mix along with sufficient water in a mixer grinder/food processor and make it as fine paste. Set aside.

Curry Preparation:

  1. Put the cleaned fish in an earthen pot or cheenachatti. Add in the roasted masala paste.
  2. Add in the green chilli, gambooge, sliced tomato, curry leaves, water as required and salt. Mix well.
  3. Cook the fish over medium flame till the gravy becomes thick and the fish is cooked.
  4. Remove from heat and serve after 10-15 minutes.
2.9, 17 reviews

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