I had this dish first when we had gone to our friend Remya’s house. I liked this dish a lot but was little lazy to make the same because of the steps involved. Finally I made it yesterday and as expected it tasted absolutely delicious. Thanks Remya for serving me this dish so that I have another entry into my recipe list.

Meen Varutharachathu Recipe

Ingredients:

• Fish – ½ kg (cut to medium pieces)
• Mustard seeds – ½ tsp
• Fenugreek seeds (uluva) – 1/4 tsp
• Curry leaves – 10
• Onion – 1 big
• Ginger garlic paste – 4 tsp
• Tomato – 1
• Chilli powder – 1 tsp
• coriander powder – 3 tsp
• Turmeric powder – 1/2 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

Method:

 

 

 

 

 

 

 

 

 

 

• 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 gently fry the marinated fish pieces. Keep it aside.

 

 

 

 

 

 

 

 

 

 

• 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 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  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.

Tips:

• Prepare this dish in meen chatti (earthen ware). It will taste better.
• If you feel you want more sour/tangy taste for the gravy, add 1 piece of cocum (kudampuli)

 

 

 

 

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Tagged: fish curry with thick gravy, Fish with Roasted Coconut recipe, kerala cooking, kerala cuisine, kerala dishes, kerala recipes, Meen Varutharachathu recipe, south indian recipes