Meen Varutharacha Pal Curry

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Meen Varutharacha Pal Curry

Fish cooked in Coconut milk - Meen Varutharacha Pal Curry
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people

Ingredients
  

Instructions
 

  • Clean fish and cut into pieces.
  • Grate coconut and grind ¼ parts into fine paste and keep aside.
  • Take 1 cup of first coconut milk and 3 cups of second coconut milk from the rest of grated coconut.
  • Place a clay pot on flame and pour in the coconut oil.
  • Roast fenugreek until its color turns dark brown.
  • Add sliced onions and sauté until it become translucent.
  • Add coriander powder after reducing flame to minimum or removing the pot from the fire. Roast it for 1 minute in lowest flame.
  • Add chilly powder and roast until the color changes to bright red.
  • Immediately add sliced tomatoes and curry leaves & continue sauté.
  • Add coconut paste and sauté until oil separates.
  • Add second coconut milk after mixing 1 tsp nice rice powder in it.
  • Add mangoes into the gravy and let the gravy bubble, in good flame.
  • Add fish pieces and salt and cook the curry with closed lid in low fire.
  • When fish pieces are cooked well and gravy reduced ¾ parts, add thick coconut milk.
  • Stir. Do not allow the gravy to boil after adding thick coconut milk.
  • Remove from fire.
  • Place a small kadai on fire pour in 2 tbsp coconut oil and fry sliced shallots until golden brown. Add curry leaves, fry and pour in the curry.
  • :- Serve with hot rice.
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