Here is the pic and the recipe...
Heat a pan and dry roast the ingredients listed under ‘to roast and grind’…
Roast it till it turns golden brown…
Let it cool completely. Add 2-3 tbsp of water to the roasted ingredients and grind it to a thick smooth paste…
Meanwhile, heat oil in a manchatti (earthen pot) or a thick bottomed vessel. Add pearl onions, ginger, garlic and green chilli…
After around 4-5 mins, add turmeric powder and cook for a min or two…
Add ground paste, salt and water. Let it boil. Add cocoum pieces and cook for a few more mins…
When the gravy boils, add fish pieces and swirl the pot, so that the fish pieces are coated with the gravy…
Cover and cook. When the fish is half done, add tomato (refer notes) and continue cooking till the fish is done…
Switch off the gas and add 1 tbsp of coconut oil and curry leaves. Let the curry rests for a while for the flavour to settle in…
Varutharacha Meen CurryPrint
- 500 gms Fish refer notes
To roast and grind
- 1 cup Grated coconut
- 2 Pearl onions / Small onion sliced
- 1 tsp Garlic
- 1 tbsp Chilli powder refer notes
- 1 tbsp Coriander powder refer notes
- 1 tsp Whole black pepper
- 1/2 - 1 tsp Fenugreek seeds
- 4-5 Curry leaves
- 1 tsp Ginger chopped
- 1/2 tbsp Garlic chopped
- 1-2 Green chilli slit lengthwise
- 5-6 Pearl onion sliced
- 1 tsp Turmeric powder
- 3 Cocum (kudam puli) if its dry, soak in hot water for 5-10 mins
- 1 Tomato cut into 4 (optional)
- Curry leaves
- Coconut oil
- Heat a pan and dry roast the ingredients (except chilli and coriander powder and curry leaves) listed under 'to roast and grind'. When coconut becomes golden brown, add chilli and coriander powder and curry leaves. Fry it for 2 more mins. Let it cool. Add 2-3 tbsp, water and grind it to a smooth thick paste.
- Heat oil in the same pan and add 1/2 tbsp chopped garlic, 1 tsp chopped ginger and 6 sliced pearl onions and 1-2 green chilli. After 4-5 mins, when the pearl onions and ginger and garlic start changing colour, add turmeric powder and cook for a min or so. Add ground coconut paste, salt and water (around 1.5 cups - 2 cups). Let it boil.
- Add cocum and cook for 2 mins. Add fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook. When fish is half cooked, add tomato (refer notes) and continue cooking till the fish is cooked completely. Switch off the gas and add 1 tbsp coconut oil and curry leaves. Let it rest for a while for the flavour to settle in.
- The colour of the curry deepens while it rests.
You can use Pomfret (avoli), fresh tuna (choora), Prawns, Mackerel (ayala) for this recipe.
You can use dry chilli and coriander seeds, instead of chilli powder and coriander powder, while roasting the coconut. If you are using it, use around 5-6 dry chilli and 3/4 tbsp of coriander seeds. In that case, add the dry chilli and coriander seeds along with the coconut.
Add tomato, only after checking the sourness of the gravy. If the curry already has required sourness/tangy taste from the cocum, do not add tomato.
If you dont have cocum, you can use tamarind pulp instead.