Varutharacha Meen Curry

While this fish curry traditionally uses catfish, I have made it using a variety of other fishes and had the same yummy spicy outcome, so feel free to use any fish of your choice. My mother had a cook from Kerala for a few months, who left this treasure behind for us. Now on cold nights, I find myself craving this spicy, warm Meen curry. Try some and you will know why!

SERVES:

4-5

INGREDIENTS:

General:

500 gms Any fish of choice (cleaned)
2 Green Chillies
1 Tomato (Sliced)
3 Kokum/ Gambooge/ Kudampuli
1 sprig Curry Leaves
Salt to taste
Water as required

For the Masala Paste:

2 cups Grated Coconut
10 Shallots
1 inch Ginger
8-10 Peppercorns
1 sprig Curry Leaves
1 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1/4 tbsp Turmeric Powder
2 tbsp Coconut Oil
5-7 tbsp Water (as required to make a paste)

METHOD:

For the Masala Paste:

Heat coconut oil in a pan on medium flame.

Add grated coconut, shallots, ginger, peppercorn, curry leaves and fry until the grated coconut turns a golden brown colour.

Lower flame and add chilli powder, coriander powder, turmeric powder and fry on low flame until the mixture turns dark brown.

Turn off the flame and let it cool a little.

Grind the mixture with water until it reaches fine consistency and set aside.

For the Meen Curry:

Place cleaned fish in an earthen cooking pot or cheenachatti. Add the roasted masala paste on medium flame.

Add the sliced green chillies, tomato, kokum, curry leaves, water and salt. Stir well.

Cook the fish on medium low flame until the fish is tender and cooked and the gravy begins to thicken.

Remove from heat and serve hot over rice!

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