Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Any Fleshy fish(washed and drained) - 250 g
- Onion(finely sliced) - 250 g
- garlic(crushed) - 2 cloves
- Ginger(A small piece, crushed) -
- Green chillies(slit) - 2 nos
- Tomato(medium, chopped) - 1 no
- Chilly powder - 1/2 tbsp
- Coriander powder - 1 tbsp
- Turmeric powder(A pinch) -
- Coconut(grated) - 1/4 of
- Shallots(sliced, Kunjulli) - 2 nos
- Water - 1/4 cup
- Fennel seeds(Perumjeerakam) - 1/4 tsp
- Cardamom(Elakka) - 1 no
- Cinnamon(A small piece, Karugapatta) -
- Clove(Grambu) - 1 no
- Curry leaves(Few) -
- Coconut oil(As reqd) -
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- For preparing malabar meen varutharacha curry, first heat a pan and add grated coconut, shallots, fennel seeds, cardamon, cinnamon, clove and saute well in medium flame until coconut turns golden brown in color.
- Take a deep bottomed pan and heat coconut oil.
- Add sliced onions, garlic, ginger, green chillies, tomato and saute well.
- Into the fried masala, add chilly powder, coriander powder and turmeric powder. Saute in low heat.
- When the fish pieces are done, add ground coconut mixture and curry leaves. Boil the curry once and remove from fire.
- Malabar meen varutharacha curry is ready. Serve hot and enjoy.
Share this Recipe
