Name: Varutharacha Meen Charu
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Fish; 1 tbsp Shallots (chopped); 1/2 of Coconut (grated); 1 tsp Aniseed (Perum jeerakam); 1/2 tsp Fenugreek (Uluva); 1 no Onion (sliced); 1 inch Ginger (crushed); 7 flakes Garlic (crushed); 4 nos Green chillies (slit); 2 tsp Chilly powder; 2 tbsp Coriander powder; 1/2 tsp Turmeric powder; 1 no Tomato (sliced); Tamarind (a small ball, soaked); Curry leaves Few; 2 tbsp Coconut oil; Salt (As reqd)

Varutharacha Meen Charu

Fish cooked in ground coconut mixture

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 kg Fish
1 tbsp Shallots chopped
1/2 of Coconut grated
1 tsp Aniseed Perum jeerakam
1/2 tsp Fenugreek Uluva
1 no Onion sliced
1 inch Ginger crushed
7 flakes Garlic crushed
4 nos Green chillies slit
2 tsp Chilly powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
1 no Tomato sliced
Tamarind a small ball, soaked
Curry leaves Few
2 tbsp Coconut oil
Salt As reqd

Instructions

Clean and cut the fish into fairly big slices.
Marinate the drained fish pieces with turmeric and salt. Keep this aside.
Take a pan and pour 1 tsp coconut oil. Roast grated coconut along with aniseed, shallots and a few curry leaves till golden brown in color. Grind to a smooth paste and keep aside.
Take another pan and heat some coconut oil. Add fenugreek and when it starts spluttering, add sliced onion and green chillies. Saute well.
Add garlic and ginger and fry for sometime.
Add chilly powder, coriander powder, turmeric, tamarind, salt and required water.
Boil the mixture and add marinated fish pieces and tomatoes.
Cook in low heat until the fish is done.
Mix the ground coconut mixture in some water and add to the curry. Simmer in low heat.
Add curry leaves and when the gravy thickens remove from fire.
Varutharacha meen charu, yummy and delicious in taste is ready.

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Varutharacha Meen Charu