Recipe: at dinner Varutharacha Meen Curry

Recipe: at dinner Varutharacha Meen Curry Delicious, fresh and tasty.

Varutharacha Meen Curry. So far I thought we use varutharacha (roasted and ground coconut paste) masala only for theeyal and chicken or other meat items. I never knew this can be used for fish curry also. During my recent trip, when mummy (my MIL) said she is going to make varutharacha meen curry, I was quite fascinated by the idea.

Moreover, I have used tamarind in this curry instead of fish -tamarind(Kudampuli). check out this varutharacha curry using kudampuli.

After adding fish, the curry should be mixed too much.

A simple Kerala style Varutharacha Meen Curry which has a robust heat from the spices and is balanced with a rich coconut sauce.

You can have Varutharacha Meen Curry using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Varutharacha Meen Curry

1. You need of King Fish.

2. It’s of Coconut Grated.

3. You need of Pearl Onions Sliced.

4. You need of Garlic.

5. It’s of Chilli Powder.

6. Prepare of Coriander Powder.

7. You need of Black Pepper Whole.

8. You need of Fenugreek Seeds.

9. You need of Curry Leaves.

10. It’s of Ginger Chopped.

11. It’s of Garlic Chopped.

12. You need of Green Chillies Slit.

13. Prepare of Pearl Onion sliced.

14. You need of Turmeric Powder.

15. It’s of Tamarind.

16. It’s of Tomato (sliced).

17. You need of Curry Leaves.

18. It’s of Cooking Oil.

19. It’s of Salt.

Here is how to do it.

Salt the fish Salt the fish steaks.

Sprinkle half a teaspoon of salt on both sides of the fish.

I have used the fish variety called Milk Shark (paal sura) today.

Varutharacha Meen Curry step by step

1. Heat a pan and dry roast the ingredients (except chilli and coriander powder and curry leaves) listed under Group 1..

2. When coconut becomes golden brown, add chilli and coriander powder and curry leaves. Fry it for 2 more mins. Let it cool. Add 2-3 tbsp, water and grind it to a smooth thick paste..

3. Heat oil in the same pan and add ½ tbsp chopped garlic, 1 tsp chopped ginger and 6 sliced pearl onions and 1-2 green chilli..

4. After 4-5 mins, when the pearl onions and ginger and garlic start changing colour, add turmeric powder and cook for a min or so. Add ground coconut paste, salt and water (around 1.5 cups – 2 cups). Let it boil..

5. Add tamarind and cook for 2 mins. Add fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook..

6. When fish is half cooked, add tomato and continue cooking till the fish is cooked completely..

7. Switch off the gas and add 1 tbsp coconut oil and curry leaves..

8. Enjoy with hot rice :).

Varutharacha meen curry is another Malabar delicacy,and a favorite of mine.

It goes well with steamed rice or pathiri.

We all know fish is an integral part of the daily Kerala meal.but in Calicut people like to have fish curry for breakfast too.

Pathiri or puttu usually served along with fish curry for break fast.

Varutharacha meen curry is Malabar dish and a favorite of mine.