Name: Meen Varutharacha Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1 kg Surmai or pomfret fish; Salt (As reqd); 10 gm Red chilly powder; 15 ml Coconut oil; 10 gm Garam masala; 1 gm Green cardamom powder; 30 ml Lime juice; 225 gm Onions; 200 gm Tomatoes; 10 gm Poppy seeds (Khashakhasha); 50 gm Dry coconut; 1 gm Cumin seeds (Jeerakam); 5 nos Cloves (Grambu); 4 nos Cardamom (Elakka); 1 no Black cardamom; 15 gm Ginger; 15 gm Garlic; 4 nos Green chillies; 1 gm Turmeric powder; 10 gm Red chilly powder; 1" stick Cinnamon (Karugapatta); 1 gm Aniseed (Perinjeerakam) (optional); 100 ml Curd; Salt (As reqd); 50 ml Oil; 400 ml Water

Meen Varutharacha Curry

Meen Varutharacha Curry

Fish(Meen) Varutharacha curry

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1 kg Surmai or pomfret fish
Salt As reqd
10 gm Red chilly powder
15 ml Coconut oil
10 gm Garam masala
1 gm Green cardamom powder
30 ml Lime juice

For gravy:

225 gm Onions
200 gm Tomatoes
10 gm Poppy seeds Khashakhasha
50 gm Dry coconut
1 gm Cumin seeds Jeerakam
5 nos Cloves Grambu
4 nos Cardamom Elakka
1 no Black cardamom
15 gm Ginger
15 gm Garlic
4 nos Green chillies
1 gm Turmeric powder
10 gm Red chilly powder
1" stick Cinnamon Karugapatta
1 gm Aniseed (Perinjeerakam) optional
100 ml Curd
Salt As reqd
50 ml Oil
400 ml Water

Instructions

Clean, cut and wash fish.
Pat them dry and marinate the fish in lime juice, chilli powder, salt, garam masala and coconut oil and keep aside for 30 minutes.
Take a baking tray, grease it with a little oil, put marinated fish and bake it in pre-set oven at 150 degrees C for 10 minutes.
For making the gravy: 1)Peel and slice onions (paper thin).
Blanch and chop tomatoes and soak poppy seeds in water.
Slice dry coconut and roast along with cumin, aniseeds, black and green cardamom seeds.
Chop green chillies, ginger and garlic.
Grind to a fine paste soaked poppy seeds, green chillies, dry coconut and spices along with curd.
Grind ginger and garlic separately.
Heat oil in a pan.
Add sliced onions, ginger and garlic paste and fry till golden brown.
Add tomatoes, turmeric, red chili powder, cinnamon and cloves and fry well.
When oil starts oozing out, add poppy seed paste and fry well for 2 to 3 minutes.
Add water and allow it to boil.
Mask the fish with the above gravy.
Bake for another 5 minutes and allow it to cool for 5 minutes.
Sprinkle with cardamom powder.
:- Serve hot.