Varutharacha Meen Curry-Spicy Fish Curry in Roasted Coconut Gravy

Ingredients

500 g of King fish

5 shallots

1 tomato

1 cup grated coconut

2 cloves garlic

1 small ginger piece

1/2 teaspoon turmeric powder

2 tablespoons chilli powder

1 teaspoon pepper powder

3 tablespoons coriander powder

Small piece tamarind soaked in water

Salt

Oil

½ cup water

Mustard seeds

Method:

Clean and cut the fish pieces, wash well with water and salt. Keep aside. Soak tamarind into 1é2 cup of water. Clean and chop shallots. Cut tomato into thick pieces. Chop ginger and garlic. Keep aside. In a bowl, add chilli powder, turmeric powder, & coriander powder. Mix well using little water and make it into paste. Keep aside. Heat oil in a pan. Add grated coconut, garlic, pepper powder, and half of the shallots. Sauté well in medium flame until the mixture becomes brown. Switch off the stove and let it cool for some time. Put the mixture into a processor and grind well. Add ½ of water for grinding, and make it into a smooth paste. Keep aside. Heat oil in a meen chatti (kerala style fish curry pot) and add curry leaves, shallots, tomato, ginger, and garlic. Sauté well till the raw smell goes away and the shallots become soft. Then add the masala paste. Sauté till the oil separates. At this point, add the coconut paste. Add tamarind water and 1-1/2 cups of water. Let it boil. Once the gravy is boiled, add the fish pieces and salt. Cook in medium flame stirring in between. Once the fish is cooked well, switch off the stove. Heat oil in another pan, splutter mustard seeds, add curry leaves and fry well. Add this to the fish curry. Serve hot with rice.

Happy Cooking!

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