Varutharacha meen curry/Fish in roasted coconut gravy Kerala style

A traditional Kerala style fish curry! This curry goes well with rice. I used therandi/thirachi/stingray fish. You can use any fleshy fish for this curry.

Ingredients:

• Fish : 1/2 kg
• Fish tamarind / kudam puli : 4 pieces
• Shallots /kunjulli (sliced ) : 1/4 cup
• Ginger garlic paste : 1 tblspn
• Turmeric powder : 1/4 tspn
• Curry leaves : 1 spring
• Salt

To roast and grind:

• Grated coconut : 1 cup
• Shallots :  5
• Whole black pepper : 1 tspn
• Fennel /perumjeerakam : 1/2 tspn (optional)
• Curry leaves : 1 spring
• Ginger chopped : 1 tspn
• Coriander powder : 1 tblspn
• Chilly powder : 2 tspn
• Coconut oil

Method:

• Clean and wash the the fish and keep aside.
• Heat a pan with oil and add grated coconut,pepper,fennel, chopped ginger, shallots and curry leaves..Fry it well till it turn golden brown in colour.Be careful don't burn it.Keep the stove in simmer mode.
  
• Now add coriander powder and chilly powder.Fry it for two more minutes.Let it cool and grind it in to a thick paste by adding little water.Meanwhile wash the fish tamarind and soak it in water.
  
• Now heat a claypot with oil.Add sliced shallots and saute it well.Now add ginger garlic paste.Sautte it well till it leave the raw smell.Add turmeric powder.

   

• Now add in the ground paste and mix it well.Add soaked fish tamarind ,salt and water.Mix it well and add cleaned fish pieces.Add curry leaves.
• Close the clay pot with its lid and let it boil.Now reduce the flame and cook till the fish is done completely.Add few curry leaves and 1 teaspoon of coconut oil too.

Note :

• Usage of fennel is optional only.For thirachi/therandi and shark we used to add fennel seeds.It will give an extra flavour.

sending this recipe to Tanya's event