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–+ servings

Fish Varathuaracha Curry With Tamarind

Meen Curry with ground paste of coconut and tamarind
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Prep Time 1 day 21 hours
Total Time 1 day 21 hours
Cuisine Kerala
Servings 4 people

Ingredients
  

For Ground Paste:

  • 1/2 of Grated Coconut
  • 6 to Cloves
  • 1 inch Cinnamon Stick
  • 3 Green Cardamom
  • 1/4 tsp Fennel Seeds perumjeerakam
  • Water As required to make paste

For Main Curry:

  • 800 g Fish Any
  • 3 tbsp Oil
  • 2 medium Onion
  • 1 medium Tomato
  • 4 Green Chillies
  • 4 pods Garlic
  • 1 inch Ginger
  • 1 string Curry Leaves
  • 1 lemon Tamarind
  • 1 tsp Turmeric powder
  • 2 tsp Red Chilly Powder based on spice required
  • 1 tsp Coriander Powder
  • Salt as required
  • Water As required
  • 1 tsp Oil for flavour at end

Instructions
 

  • Clean the fish . Marinate with salt, turmeric , red chilly powder and coriander powder for 30 minutes.
  • Heat the pan.
  • Add grated coconut, fennel seeds, green cardamom , fennel seeds , cloves, cinnamon stick without oil.Dry roast by saute till coconut turns light brown. Make sure coconut should not over roasted.Keep it aside to cool for 10 minutes.
  • Soak tamarind in hot water for some time and filter the tamarind water. Keep it aside.
  • Grind the roasted coconut mix with water and make into fine paste.Keep it aside.
  • Heat oil in vessel.
  • Add onion,little salt, garlic, ginger, green chillies, and curry leaves. Saute well. Cook till onion turn translucent.
  • Add tomato. Saute again for sometime till water oozes out.
  • Add turmeric, red chilly powder and coriander powder.Saute well.
  • Add marinated fish to the pan.
  • Pour tamarind water. Mix gently so that fish does not break.
  • Cook till fish is done by covering the lid.
  • Add the ground paste and required salt for taste.
  • Bring it to boil.
  • At the end add little oil for flavour.
  • Serve with hot rice.
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