Varutharacha Meen Curry ~ Malabar Fish Curry with Roasted Coconut
Servings 2 -3
Ingredients
- 2 large sardines or 4 small sardines, cut
- A lime size tamarind soaked in 1/2 cup hot water for 15 minutes
- 1 tbsp coconut oil
- 1/2 tsp fenugreek seeds
- 1 small onion minced
- 2 green chillies minced
- 3/4 tsp ginger garlic paste
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 to mato chopped
- Salt to taste
- Curry leaves for garnish
- FOR GROUND MASALA:
- 1 tsp coconut oil
- 1/4 cup grated coconut
- 2 shallots chopped
- 1/2 tsp fennel seeds
- 1/4 cup water for grinding
Instructions
- For the ground masala, Heat oil in a small saucepan. Roast the coconut, shallots and fennel till browned. Ensure not to burn.
- Allow to cool and then grind into a paste with the water.
- Heat oil in a chatti (earthen pot). Add the fenugreek seeds. As it starts smelling fragrant, add in the onion and chillies and saute till wilted.
- Add the ginger garlic paste and saute till the raw smell is gone.
- Squeeze out the tamarind well and pour the water into the mixture. Add another 1/2 cup of water and squeeze the tamarind again. Pour the water in and discard the tamarind.
- Add in the powders and tomato, mix well and allow the mixture to boil. Add salt.
- Add the fish and cook till done.
- At this stage, add the coconut paste and simmer for five minutes. Add the curry leaves and switch off.
- Serve hot with steaming rice and any vegetarian side!