(Malabar style fish curry with roasted coconut)
Varutharacha meen curry is another Malabar delicacy,and a favorite of mine.It goes well with steamed rice or pathiri.We all know fish is an integral part of the daily Kerala meal..but in Calicut people like to have fish curry for breakfast too.Pathiri or puttu usually served along with fish curry for break fast.
This curry is hot and very tasty, very very easy to prepare.The gravy is made with roasted coconut and spices.I am a spicy food lover so adjust the spices as per your preference.You can use any fish as per your choice,sardine,macrel,king fish or tuna are the perfect options.
So here is the recipe of Varutharacha meen curry…………………………………..
| Cook Time | 30 minutes |
| Servings |
serving
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Instructions
- clean and cut fish pieces, wash well with water and salt.keep aside
- soak tamarind in to 1/2 cup of water.clean and chop shallots.cut tomato in to thick pieces.chop ginger and garlic.keep aside.
- in a bowl add chili powder,turmeric powder and coriander powder.then add some water in to it(I used 3 table spoon water),mix well and make a fine paste.keep aside
- heat oil in a pan add grated coconut,garlic,pepper corn and half of the shallots .saute well in a medium flame until coconut become brown.then add 2 pinches of chili powder and coriander powder in to it.switch off the stove and saute well for few more minutes.let it cool.
- then transfer this to a processor grind well(add 1/2 cup water for grinding) and make a fine paste.keep aside.
- heat oil in a fish curry pot add curry leaves and shallots .saute well till shallots become soft.then add chopped ginger and garlic.saute till raw smell goes.
- then add the masala paste.saute till oil comes up, then add grounded paste(coconut) and tamarind water.then add 1 -1 1/2 cup of water approximately.mix well.let it boil.
- once the gravy boiled well add fish pieces,tomato and salt.
- cook in a medium flame.stir in between(do not use spoon swirl the pot)once the fish cooked well,switch off the stove.
- heat oil in another pan splutter mustard seeds,then add curry leaves and chili flakes .fry well .add this to the gravy.
- serve with rice.
Recipe Notes
take gooseberry size tamarind.
thanks everyone
too good
as per photo pole akumo????
Jobin photoyile pole kitum same thickness.But color kurachude dark akum.photo raw alla jpg anu
Njan plathavana try chaithitunde but..colour & thickness athrake shariavunillaa…
atheyo jobin.Thenga nannayitu varukkanam.dark golden but karinchu povaruth.ellenkil arakumbol light color avum .pinne nchan veetilpodicha powders anu use cheyyunnath.thickness nammal use cheyyunna waterlevel nu anusarichirikum.approximate measurement nchan vachitunt.ante 1cup 255ml anu. Sorry nchan ath mention cheithitilla.enthayalum color ethrak untavilla.camera editing e llam kazhincha image alle
Vellamozhikumbo our medium thickness ozichal mathi.Puli ozhikumbo vellum untallo so athinanusarich ozhichal mathi.thickness nokiyit pakamavumbo nirthanam.pinne onn nannayit thilachitu meenital mathi.fish over cook ayal podinchu Pokum.
thanks’s…a lot for your kind advice.. & interest….
most welcome jobin
Yummy…😋😋
thank you Nithu
THANK YOU PRIYA
Came through CAL… so good to know another UAE based blogger! The pics look amazing… Ee currykku choru ethra kazhichennu manasilavilla… Do drop by my blog
hi rafeeda thank you so much.happy to see u here.please give me your blog link.sariya fish curry ethra chorum kazhikam
Photo edkkan padchittundoo
It looks so delicious, would be great with appam. Also like the pots in the background.
Thanks Indu.ya it goes well with appam too.
I like clay pots.I like your collections especially the one you used in Palada Pradaman.
🙂 thanks
@Rohith:entha kunchuse
Hi Suji, I just tried this today, I am trying varutharacha curry for first time, and it came out awesomeee, really it was very nice and looked exactly like the pic.. thank you 🙂
dear Parvathy thank you for trying my recipe and I am glad you liked it.
I just noticed you asked for my blog link… it is http://www.thebigsweettooth.com 🙂
fish curry for my heart! Looks amazing!
Thank you Chhavi
Hi Suji!
I tired your recipe and it came out pretty good, and I added couple of things to it- saunf/fennel seeds and two pinches of Garam Masala powder. And I added ground pepper in the end, then added tamarind water and turned off the heat. However, the colour turned lighter, after I added the coconut mixture. Any suggestions? Still tasted pretty good though. Thanks for the recipe 🙂