varathuaracha meen curry1
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Description
How to makevarathuaracha meen curry?How to cookvarathuaracha meen curry?Learn the recipevarathuaracha meen curryby vahchef.For all recipes visit vahrehvah.comStep 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.
Ingredients
- → tamarind (1 large lemon sized ball) 1 .
- → ginger (jullienes) 1 Tablespoons.
- → green chillies 6 Piece.
- → fenugree seeds (methi/vendhayam/uluva) 1 Teaspoons.
- → grated cocnut (one half of a large coconut) 1 Cup.
- → red chillies (the long andhra variety) 8 Piece.
- → whole corriander 3 Tablespoons.
- → shallots (small onions/sambar onions) 15mu Piece.
- → Fish (seer. mackarel, yellow tuna) 500 Grams.
- → curry leaves 3 sprigs .
- → corriander leaves (a small bunch) .
- → coconut oil 2 Tablespoons.
Directions
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.