Fish Gravy: Meen Varutharachathu (Fish with Roasted Coconut)
Author: Vimmy
Serves: 3-4
- Fish – ½ kg (cut to medium pieces)
- Mustard seeds - ½ tsp
- Fenugreek seeds (uluva) – ¼ tsp
- Curry leaves – 10
- Onion – 1 big
- Ginger garlic paste – 4 tsp
- Tomato - 1
- Chilli powder – 1 tsp
- coriander powder – 3 tsp
- Turmeric powder – ½ tsp
- Water – 2 cup
- Salt – 1 tsp
- To roast and grind:
- Coconut grated – 1 cup
- Whole black pepper – 1 tsp
- Dry red chilli – 5
- Fennel seeds (perumjeerakam) – ½ tsp
- Small onion – 5
- To Marinate:
- Chilli powder – 3 tsp
- Ginger garlic paste – 3 tsp
- Turmeric powder – 1 tsp
- Lemon juice – 2 tsp
- Salt
- Add all the ingredients to marinate and mix well. Add little water to it and make it to a paste.
- Add cut fish pieces to it and keep it in the fridge for ½ hr.
- Heat oil in a pan and add coconut, dry red chilli, whole black pepper, cloves, cinnamon, small onion, fennel seeds.
- Roast till the coconut turns golden brown. Remove from fire and let it cool.
- Grind the same into good paste by adding little water. Keep it aside.
- Heat oil in a pan and gently fry the marinated fish pieces. Keep it aside.
- Heat oil in a pan and crackle mustard seeds.
- Add fenugreek seeds, curry leaves and sliced onions.
- When onion turns golden brown, add ginger and garlic. Cook for 2-3 mins.
- Add sliced tomato and cook till it turns soft.
- Add chilli powder and coriander powder, turmeric powder and cook for 2-3 mins.
- Add the masala paste prepared and mix well.
- Add 2 cups of water and wait till the water starts boiling well.
- Add it to fried fish and cook on low flame for 5-8 mins. Swirl the pan in between. Remove from the fire.
- Add 2 tbsp of oil on the top and keep pan closed for 5 min. Serve hot.
Recipe by Vimmy's Recipe World at http://vimmysrecipeworld.com/meen-varutharachathu-fish-with-roasted-coconut/
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