Meen Varutharacha Curry
Fish(Meen) Varutharacha curry
Ingredients
- 1 kg Surmai or pomfret fish
- Salt As reqd
- 10 gm Red chilly powder
- 15 ml Coconut oil
- 10 gm Garam masala
- 1 gm Green cardamom powder
- 30 ml Lime juice
For gravy:
- 225 gm Onions
- 200 gm Tomatoes
- 10 gm Poppy seeds Khashakhasha
- 50 gm Dry coconut
- 1 gm Cumin seeds Jeerakam
- 5 nos Cloves Grambu
- 4 nos Cardamom Elakka
- 1 no Black cardamom
- 15 gm Ginger
- 15 gm Garlic
- 4 nos Green chillies
- 1 gm Turmeric powder
- 10 gm Red chilly powder
- 1" stick Cinnamon Karugapatta
- 1 gm Aniseed (Perinjeerakam) optional
- 100 ml Curd
- Salt As reqd
- 50 ml Oil
- 400 ml Water
Instructions
- Clean, cut and wash fish.
- Pat them dry and marinate the fish in lime juice, chilli powder, salt, garam masala and coconut oil and keep aside for 30 minutes.
- Take a baking tray, grease it with a little oil, put marinated fish and bake it in pre-set oven at 150 degrees C for 10 minutes.
- For making the gravy: 1)Peel and slice onions (paper thin).
- Blanch and chop tomatoes and soak poppy seeds in water.
- Slice dry coconut and roast along with cumin, aniseeds, black and green cardamom seeds.
- Chop green chillies, ginger and garlic.
- Grind to a fine paste soaked poppy seeds, green chillies, dry coconut and spices along with curd.
- Grind ginger and garlic separately.
- Heat oil in a pan.
- Add sliced onions, ginger and garlic paste and fry till golden brown.
- Add tomatoes, turmeric, red chili powder, cinnamon and cloves and fry well.
- When oil starts oozing out, add poppy seed paste and fry well for 2 to 3 minutes.
- Add water and allow it to boil.
- Mask the fish with the above gravy.
- Bake for another 5 minutes and allow it to cool for 5 minutes.
- Sprinkle with cardamom powder.
- :- Serve hot.
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