Varutharacha Meen Kozhambu/ Fish Curry with Coconut
Since I'm basically from Chennai, I always love fishes and other seafood varieties. Even when I'm writing this, I'm drooling for my mother's fish curry and fish fry. But I never learnt to know the different types of fishes my mom cooks... I just Vanjaram (Sheer fish), Shankara (Red Snapper), Sura (Shark) and there ends my fish knowledge!! Same goes with different Greens available here!!
Usually my fish curry is pretty simple with small onions, garlic and tomato, in a tamarind base curry. Its simple and tasty, but I wanted to try something different. Make the curry a little thick and try to bring in the authentic Kerala taste with coconut and other spices. So I landed in this recipe of roasting and grinding spices with coconut to make this gravy. It's almost similar to my masala used for Chicken gravy if you have tried it.
As you can see in the picture, I made it with our regular fish fry, which is always yummy :P Recipe coming next!!
Usually my fish curry is pretty simple with small onions, garlic and tomato, in a tamarind base curry. Its simple and tasty, but I wanted to try something different. Make the curry a little thick and try to bring in the authentic Kerala taste with coconut and other spices. So I landed in this recipe of roasting and grinding spices with coconut to make this gravy. It's almost similar to my masala used for Chicken gravy if you have tried it.
As you can see in the picture, I made it with our regular fish fry, which is always yummy :P Recipe coming next!!
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| Time to Prepare: 30 mins Serves: 2 Ingredients: Fish - 300 to 500 gms (even two slices of fish can give you the same fish smell and taste) Chopped Shallots/ Pearl Onions - 8-10 Chopped Garlic pods - 5-7 Chopped Tomato - 1 big Tamarind piece - 1 gooseberry size Turmeric powder- 1/2 tsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/8 tsp Curry leaves 1 tsp Coconut oil 2 tsp Oil Salt To Roast & Grind: Dried Red chilli - 5-6 (or chilli powder - 1 tbsp) Fenugreek seeds - 1/4 tsp Cumin seeds/Jeera - 1/2 tsp Fennel seeds/Saunf - 1/2 tsp Black Pepper - 1/2 tsp Dhaniya seeds - 3/4 tbsp or use 1tbsp corriander powder Small onions - 5-6 Garlic - 4 Grated Coconut - 1/2 cup | |
Method:
1. First clean the fish thoroughly without any fins or scales (or get it cleaned when you buy). Wash the fish with 1 tsp of turmeric and salt, and rinse again. Keep the fish aside.
2. Heat a pan and dry roast the ingredients given under the roast & grind list. Add it in the same order but if you are using the powders instead of chilli and dhaniya seeds, add the powders in the end and switch off. Keep the masala aside to grind it after it cools down.
3. Heat the pan and add 2 tbsp oil. I usually use gingelly oil for such gravies. Add the mustard and fenugreek seeds. When it splutters, add the chopped onions and garlic. Saute well.
4. Add the chopped tomatoes now and let it cook well. Add turmeric powder and salt.
5. Add the ground masala now with 1-1 1/2 cups of water and let the gravy boil for few mins.
6. Add the juice of the tamarind soaked in warm water, according to your taste. Now the gravy comes together with all the masala and boils well.
7. Now add the fish pieces slowly into the gravy. Add few curry leaves and sprinkle a tsp of coconut oil on top.
8. Close the pan with a lid and cook in low flame for 3-4 mins. Switch off and let the gravy set for some time.
The fish will cook faster and also keeps cooking in the hot gravy even after you switch off.
# I used red snapper for this curry. You can also use sheer fish or any other variety.
# Try cooking this curry in a earthen vessel to add more authentic flavor.
Like everybody says... always fish curry will taste better and better after 24 hrs and the next day!!
Eat this curry with hot steamed idlis/dosa or rice. Enjoy this authentic fish curry with aromatic coconut smell and spices.
Enjoy food with our recipes... Would love to know your comments :)
1. First clean the fish thoroughly without any fins or scales (or get it cleaned when you buy). Wash the fish with 1 tsp of turmeric and salt, and rinse again. Keep the fish aside.
2. Heat a pan and dry roast the ingredients given under the roast & grind list. Add it in the same order but if you are using the powders instead of chilli and dhaniya seeds, add the powders in the end and switch off. Keep the masala aside to grind it after it cools down.
3. Heat the pan and add 2 tbsp oil. I usually use gingelly oil for such gravies. Add the mustard and fenugreek seeds. When it splutters, add the chopped onions and garlic. Saute well.
4. Add the chopped tomatoes now and let it cook well. Add turmeric powder and salt.
5. Add the ground masala now with 1-1 1/2 cups of water and let the gravy boil for few mins.
6. Add the juice of the tamarind soaked in warm water, according to your taste. Now the gravy comes together with all the masala and boils well.
7. Now add the fish pieces slowly into the gravy. Add few curry leaves and sprinkle a tsp of coconut oil on top.
8. Close the pan with a lid and cook in low flame for 3-4 mins. Switch off and let the gravy set for some time.
The fish will cook faster and also keeps cooking in the hot gravy even after you switch off.
# I used red snapper for this curry. You can also use sheer fish or any other variety.
# Try cooking this curry in a earthen vessel to add more authentic flavor.
Like everybody says... always fish curry will taste better and better after 24 hrs and the next day!!
Eat this curry with hot steamed idlis/dosa or rice. Enjoy this authentic fish curry with aromatic coconut smell and spices.
Enjoy food with our recipes... Would love to know your comments :)
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