Fish Curry with recipie

When we say Fish Curry, a different picture comes into each ones mind. It depends on the place they live and the way they grew up tastng fish curry. In my house this is the fish curry that I make often and my family associates fish curry with this. All other types I specifically name them like Kerala Fish Curry, Karutha Curry, Fish Molee etc.Though we call it as just fish curry, this is actually Varutharacha Meen Kuzhambu. The word varutharacha itself means roasted and ground. Here grated coconut is roasted and ground to a smooth paste. Fish pieces are cooked in a gravy of this roasted coconut, tamarind pulp and other spices. The colour and taste of this curry is very inviting.This fish curry with roasted coconut has a thick gravy. It goes well with rice, roti, dosa or puttu. It is the first curry that I learnt and prepared after marriage.

Recipe for Varutharacha Meen Kuzhambu
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4-6Ingredients
Fish fillets – 1/2 kg (cut into pieces)
Tomato – 1 (diced)
Tamarind juice – ¼ cup (squeezed from lemon size tamarind)
Turmeric powder – ¼ tspRed Chili powder – 2-3 tsp (to taste)
Coriander powder – 1 tbsp Curry leaves – 2 sprigs
Green chilly – 2 (slit)
Salt – to taste
Cilantro (Coriander leaves) – for garnish
Optional (Split drumstick or pieces of raw mango can be added along with fish fillets)
For Tempering
Mustard Seeds – 1/2 tsp
Coconut Oil – 2 tbsp
Fenugreek Seeds – 1/4 tsp
Shallot Onion – 1 (chopped)For roasting & grindingCoconut (grated) – 1/4 cup
Pearl Onions – 4-5
Garlic Cloves – 3
Curry leaves – 4 leaves
Red chilies – 3
Cumin seeds – 1 tsp

Method
Take a skillet and heat some oil in it. Now fry all the ingredients from ‘For roasting & grinding’.Once the coconut becomes brown and a nice aroma starts coming, switch off the flame.Add the red chili powder, coriander powder and turmeric powder to this. The heat of the coconut will awaken the spices. Let it all cool together.After it cools, grind everything together with some water to form a very fine paste and keep aside.Now take a clay pot or deep vessel, heat some oil, splutter mustard seeds, fenugreek seeds and curry leaves. Chop one shallot onion and fry till it becomes golden brown.Now add the tamarind juice, chopped tomatoes, salt along with the ground masala. Add water as required and bring it to a boil.Add the fish pieces, cover and cook for 10 – 15minutes on low-medium flame. The fish fillets are cooked when they become opaque and soft. The curry would have thickened by now.Garnish with fresh curry leaves, cilantro and split green chilies and keep it covered until ready to eat. Serve hot with white rice.