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FISH CURRY WITH GARLIC

varathuaracha meen curry

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varathuaracha meen curry

	4.0 Stars based on 215 Reviews
Author : bimal.5...	Published On : Apr 18, 2009
Preparation Time: 40min	Recipe Type : NonVeg-Main
Cooking Time : 20 min	Standing Time : 20
Yield : 4 (4 servings)	Ingredient : Fish

Description : spicy,tangy fish curry

Recipe of varathuaracha meen curry
Ingredient Name	Unit	Quantity

coconut oil	tbsp	2
corriander leaves (a small bunch)	0
curry leaves 3 sprigs	0
fenugree seeds (methi/vendhayam/uluva)	tsp	1
Fish (seer. mackarel, yellow tuna)	grams	500
ginger (jullienes)	tbsp	1
grated cocnut (one half of a large coconut)	cup	1
green chillies	piece	6
red chillies (the long andhra variety)	piece	8
shallots (small onions/sambar onions)	piece	15mu
tamarind (1 large lemon sized ball)	0	1
whole corriander	tbsp	3
Directions \| How to make Varathuaracha Meen Curry

Step One The spice paste: 1.Heat two drops of coconut oil in a pan and add about 8-9 whole shallots and roast them over medium flame till the outer layer taken on a slightly brown color. remove and allow to cool. 2. In the same pan dry roast the whole corriander and after a couple of minutes add the whole red chilles, then add the grated coconut and continue roasting till the coconut takes on a golden brown color add the methi seeds roast for another minute remove from fire and allow to cool. (remove the roasted spices from the hot pan and allow to cool in another pan or along with the roasted shallots. 3. When cool grind all the above ingredients to a paste, do not add too much water. remove from the blender and keep aside. Step 2. 1. Soak the tamarind in about 50-75 ml of water for about 15 minutes and then exract the juice and keep aside. Step 3 The Gravy. In a pan ( use a chatti (earthern pot) if you have one otherwise any vessel or pan will do. add the ground paste with required amount of water (this depends on how thick or thin you want the gravy to be ) slit the green chilles and add it to the mixture along with the ginger juliennes . Close the pan and allow it to boil, remove the cover when the gravy starts boiling nicely add salt as required. Allow to boil for some time then add the tamarind juice, add slowy and take time to taste and check if the tanginess is to your liking (some like it really tangy in which case you can increase the amount of tamarind ) . Close lid and allow it to boil for sometime till the rawness of the masala and the tamarind goes. Then add the fish pieces one by one, this needs to be done slowly and do not stir the mixture once the fish is put in. cook in low heat for about 5 minutes and before switching of the stove check for salt. if you like the taste of pepper then you can sprinkly some freshly ground pepper on top of the gravy, dont mix it but just give a gentle twist to the vessel , add some chopped corriander leves and keep covered. Step 4 The tempering. 1. Slice the balance shallots 2. tear curry leaves 3. heat the coconut oil in a seasoning tawa and add the sliced shallots and the curry leaves, when the shalots become brown and crispy remove from fire and add to the gravy. close and keep aside. Fish curry tastes best when it is allowed to stay for atleast 2 hours and it tastes best the next day.
Recipe Tips	Serving Ideas
This dish can be altered to suit individual tastes by incresing or decresing the quantity spices. what I have given is what most of my family and friends like	Best served with boiled rice preferably the kerala variety. goes well with hot idlis and dosas.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Varathuaracha Meen Curry

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