Varutharacha Meen Curry||Kerala fish curry

Ingredients:
Fish – ½ kg (I used Avoli)
Grated coconut – 3 handfuls
Coriander seeds – 3 tbsp
Dry red chilly – 1¼ handful or as per taste
Fenugreek – 2 pinches
Turmeric powder – 1 tsp + ½ tsp
Garlic – 5 fat cloves
Ginger – 1 big piece
Curry leaves
Cambodge / Kudampuli – 3 (Soaked for 15-20 minutes)
Tomato – 1 big

Steps:
Heat a heavy bottomed pan and add grated coconut, coriander seeds, dry red chillies, fenugreek and curry leaves.
Add coconut oil to roast the coconut.
Roast till golden on medium flame.
When it starts to turn golden, add turmeric powder. Sauté till the raw smell goes away.
Switch off and transfer it to a plate to cool down.
Once cool, pulse a few times without adding water.
Then add water and grind it to a fine paste.

Heat oil in a claypot.
Add a pinch of fenugreek.
Add ginger, garlic and curry leaves.
When it turns golden, add turmeric powder. Sauté till the raw smell goes away.
Add the ground paste and water, as required for the gravy.
Add kudampuli, tomato and salt.
Cover and bring it to a boil.
Add fish.
Cover and cook the fish.
Swirl the pan. Do not stir with the spoon.
Cook for 7-10 minutes.
The fish curry is ready. It tastes better the next day. This stays good for 3-4 days at room temperature.
Serve with hot rice.

More fish recipes:
Thirutha kudampuli curry – http://y2u.be/QlYfJdbMnzQ
Mathi Thengapal Curry – http://y2u.be/iH8tXIv9TfU
Fish Molee – http://y2u.be/rHexNTkUU_g
Meen Mulakittath – http://y2u.be/MI88C7le2vk
Meen Ularthiyathu – http://y2u.be/uxlzptRpqtU
Meen mutta Ularthiyathu – http://y2u.be/RBB3lfgm63A
Thenga aracha meen curry – http://y2u.be/8P7GWB3Sd64
Meen Mulagu Aracha Curry – http://y2u.be/OCdFgLMTPbI
Kudampuli itta thangapaal meen curry – http://y2u.be/16Mry892p9s
Fish Masala – http://y2u.be/eMlPQCNrnNA

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