Kumarakam Fish Curry | Thenga Varutharacha Meen Curry With Video
Kumarakam Fish Curry, or Thenga Varutharacha Meen Curry, is a traditional Kerala-style fish curry known for its robust flavors and unique preparation using roasted coconut.
Ingredients
- 500 g Fish
Preparation Of Coconut Masala Paste (Dry Roast & Grind):
- 1 Cup Grated coconut
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Red chilli powder
- 2 tsp Coriander powder
- 2 nos. Shallots
Preparation Of The Curry:
- 1-2 pieces Kudampuli Soaked in 1/2 cup hot water
- 1 tbsp Coconut Oil
- Few Curry leaves
- ¼ tsp Fenugreek seeds Uluva
- ¼ tsp Turmeric powder
- ¼ inch Ginger Crushed
- Salt as reqd
For Seasoning:
- 1½ Tbsp Coconut oil
- 4 Nos. Shallots chopped
- Few Curry leaves
Instructions
For Preparing Coconut Masala Paste:
- Dry roast grated coconut by adding shallots. When the colour changes into golden brown, add chilli powders, coriander powder and saute for another one more minute in low flame.
- Grind with very little water to a smooth paste. Keep this aside.
For Preparation Of Curry:
- In a pan, heat coconut oil and add fenugreek seeds, turmeric, crushed ginger and curry leaves.
- Sauté for 3-4 minutes until fragrant.
- Add the prepared masala paste to the pan and sauté for another 3-4 minutes.
- Add 1/2 cup of boiled water and add kudam puli water adjust salt, and bring to a boil.
- Add the cleaned fish to the boiling masala.
- Cover the pan and cook for 5 minutes. Twist the pan occasionally to evenly spread the masala.
- Let the curry simmer for a few minutes until the gravy thickens.
For Seasoning:
- In a separate pan, heat coconut oil. Sauté shallot(finely chopped) with few curry leaves.
- Add the sautéed garnish to the curry before serving.
- Tasty Kumarakam Fish Curry is ready.
Video
Notes
You can visit this link Spicy King Fish Curry With Coconut. You can also visit this link Kappa Meen Curry.
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