Meen Varutharachathu (Fish in roasted and ground Coconut gravy)
Meen varutharachathu is a fish curry that has a nutty as well as a tangy flavour. I have to confess that this was the first time I was preparing this and we all LOVED it. I got the recipe from the book Malabar Muslim Cookery by Ummi Abdulla.
Meen Varutharachathu (Fish in roasted and ground Coconut gravy)
Source: Malabar Muslim Cookery
Meen Varutharachathu (Fish in roasted and ground Coconut gravy)
Meen varutharachathu is a fish curry that has a nutty as well as a tangy flavour. I have to confess that this was the first time I was preparing this and we all LOVED it. I got the recipe from the book Malabar Muslim Cookery by Ummi Abdulla. Meen Varutharachathu (Fish in roasted and ground Coconut
Ingredients
- 250 gms Fish pieces
- 1 cup Coconut Grated
- 1 Onion sliced
- 2 teaspoons Chilli powder
- 1/2 teaspoon Turmeric powder powder
- 2 tablespoons Coriander powder powder
- 1 teaspoon Aniseed
- 4 green chillies sliced
- 1 teaspoon Ginger paste
- 2 teaspoons Garlic cloves
- 1 tablespoon shallots Thinly sliced
- 1 sprig Curry leaves
- 1 Tomato (quartered)
- 1 - 1/2 teaspoons Tamarind paste
- 1/2 teaspoon Fenugreek seeds (I used powder)
- 1/2 bunch Coriander leaves (I didn't use them at all)
- to taste Salt
Instructions
- Wash and drain the fish pieces and keep aside..
- Mix the tamarind paste in 1/2 cup water and keep aside.
- Heat 1 teaspoon oil in a pan and put a few curry leaves followed by shallots, aniseeds and coconut.
- Fry till they turn golden brown.
- Remove from pan and let cool.
- Once cooled, grind to a fine paste and keep aside.
- Heat a pan with remaining oil.
- Add the fenugreek seeds.
- When they start to splutter, add the curry leaves followed by onion and chillies.
- Saute for a while and add the ginger- garlic pastes.
- Saute till the raw smell goes.
- Add the coriander, chilli and turmeric powders and fry for a minute.
- Add salt and the tamarind water.
- When it starts to boil, add the fish pieces and tomatoes.
- When this fish is cooked, add the ground coconut paste along with a cup of water and remaining coriander leaves.
- Let simmer for a few minutes and switch off heat.
- Serve with rice.
Notes
