This fish curry is kind of a revelation to me. So far I thought we use varutharacha (roasted and ground coconut paste) masala only for theeyal and chicken or other meat items. I never knew this can be used for fish curry also. During my recent trip, when mummy (my MIL) said she is going to make varutharacha meen curry, I was quite fascinated by the idea. I was thinking about the different varieties of fish curry that we have in Kerala itself. In my home, if you say meen curry, it’s usually meen vevichathu. I think the only dish where we use coconut milk for fish is fish molly.
Btw, I was on lent that time and I was strongly tempted to break it. The aroma, the colour and the richness of the gravy was too good to resist. And me a poor soul with a weak heart couldn’t resist, so I tasted it. Since, the title of “queen of excuses” is conferred upon me by my dear husband, I decided to do justice to the title. So here is my excuse…
I tasted it for YOU, yes, for You only. If I had to post the recipe on the blog, I should know how it tastes right? I mean, I want only the best for YOU. Ok, jokes apart, I just tasted it and found it really hard not to lavishly enjoy it. We had it with rice that day, but it’s good with chapathi also. I think, it goes best with puttu, if you like the combination of meen chaaru (fish gravy) and puttu. Try it sometime and let me know, okies? Though I took the step by step pictures, of making the curry, I forgot to get the exact measurements of the recipe from mummy. So she wrote the whole recipe and scanned and sent it to me :)
Btw, have you started planning the Easter Menu? I’m planning to make some kozhukatta for Osana perunnal/kuruthola perunnal (Palm Sunday). Also, if you want to make Indri appam and paalu for pesaha, you can find the recipes here.
Now, back to our fish curry recipe.