Fish Varathuaracha Curry With Tamarind

by DeepaNidhin
Meen Curry with ground paste of coconut and tamarind
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 45 hours
Servings
people
Ingredients
For Ground Paste:
For Main Curry:
Cuisine Kerala
Prep Time 45 hours
Servings
people
Ingredients
For Ground Paste:
For Main Curry:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean the fish . Marinate with salt, turmeric , red chilly powder and coriander powder for 30 minutes.
  2. Heat the pan.
  3. Add grated coconut, fennel seeds, green cardamom , fennel seeds , cloves, cinnamon stick without oil.Dry roast by saute till coconut turns light brown. Make sure coconut should not over roasted.Keep it aside to cool for 10 minutes.
  4. Soak tamarind in hot water for some time and filter the tamarind water. Keep it aside.
  5. Grind the roasted coconut mix with water and make into fine paste.Keep it aside.
  6. Heat oil in vessel.
  7. Add onion,little salt, garlic, ginger, green chillies, and curry leaves. Saute well. Cook till onion turn translucent.
  8. Add tomato. Saute again for sometime till water oozes out.
  9. Add turmeric, red chilly powder and coriander powder.Saute well.
  10. Add marinated fish to the pan.
  11. Pour tamarind water. Mix gently so that fish does not break.
  12. Cook till fish is done by covering the lid.
  13. Add the ground paste and required salt for taste.
  14. Bring it to boil.
  15. At the end add little oil for flavour.
  16. Serve with hot rice.
Share this Recipe

Related Posts

Leave a Comment