Muringakka Meen Varutharacha Curry | Drumstick-Fish Curry in Roasted Coconut

Ingredients To marinate fish 1/2 kg(1lb) red chilly powder 1/4 tsp salt to taste drumstick/muringakka 5-6 pieces tamarind/vallan puli 1 gooseberry size green chillies slit 2 tomato 1 sliced big curry leaves few salt to taste To roast and grind coconut 2/3 cup shallots 6-7 big garlic cloves 2-3 large or 4-5 small ginger 1" piece red chilli powder hot/mulakku podi 3/4 tsp kashmiri chilli powder 1/4 tsp coriander powder/malli podi 1tsp fenugreek powder/uluva 1/4 tsp turmeric powder/manjal podi 1/4tsp To temper oil(preferably coconut oil) 1tbsp dry red chilly 2 curry leaves a sprig fenugreek seeds 1/4tsp mustard seeds 1/2tsp

Method: Soak the tamarind in enough water. Squeeze out the pulp and keep aside till use. Wash the fish under running water and cut in medium sized pieces. Drain water and marinate using the ingredients and leave for half an hour. Dry roast the coconut along with shallots, garlic, and ginger until coconut is slightly browned until the moisture is dried from grated coconut. Lower the flame and add spice powders except turmeric powder. Switch off flame and remove on a plate to cool. Blend in a blender until smooth using little water. Next in a clay pot (manchatti) or non stick pan, add the drumstick pieces, slit green chillies, curry leaves, turmeric powder, water(1 cup), and salt. Bring this to a boil and let it cook for 5 mins until half cooked. Add the masala paste and then simmer. Slide in the fish pieces. Add a cup of water and let it come to a soft boil. Simmer on low medium flame covered for 5-6 mins until the fish is cooked and masala get blended well with the fish pieces and drum stick pieces. Adjust salt if required. Mix well, and if gravy is very thick, add half a cup of water. Cook uncovered for another 2-3 minutes. Switch off flame and leave covered. Heat oil and add mustard seeds when hot. When it splutters, add dry red chillies followed by fenugreek seeds. Saute on low flame as the seeds may get browned faster and taste bitter. Add a sprig of curry leaves and then switch off flame. Pour this over the curry.Leave it covered for another 15-20 minutes. Mix well and serve warm with steamed rice.

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