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Main Course

Fish Varathuaracha Curry With Tamarind

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1/2 Of Grated Coconut
6 To Cloves
1 inch Cinnamon Stick
3 Green Cardamom
1/4 tsp Fennel Seeds perumjeerakam
Water As required to make paste
800 g Fish Any
3 tbsp Oil
2 medium Onion
1 medium Tomato
4 Green Chillies
4 Pods Garlic
1 inch Ginger
1 String Curry Leaves
1 Lemon Tamarind
1 tsp Turmeric powder
2 tsp Red Chilly Powder based on spice required
1 tsp Coriander Powder
Salt, to taste
Water, to taste
1 tsp Oil for flavour at end

Preparation

Step 1
Clean the fish. Marinate with salt, turmeric, red chilly powder and coriander powder for 30 minutes.
Step 2
Heat the pan.
Step 3
Add grated coconut, fennel seeds, green cardamom, fennel seeds, cloves, cinnamon stick without oil.Dry roast by cook until coconut turns light brown. Make sure coconut should not over roasted.set aside to cool for 10 minutes.
Step 4
Soak tamarind in hot water for some time and filter the tamarind water. Set aside.
Step 5
Grind the roasted coconut mix with water and make into fine paste.set aside.
Step 6
Heat the oil in vessel.
Step 7
Add onion,little salt, garlic, ginger, green chillies, and curry leaves. cook well. Cook till onion turn translucent.
Step 8
Add tomato. cook again for sometime till water oozes out.
Step 9
Add turmeric, red chilly powder and coriander powder.cook well.
Step 10
Add marinated fish to the pan.
Step 11
Pour tamarind water. Mix gently so that fish does not break.
Step 12
Cook till fish is done by covering the lid.
Step 13
Add the ground paste and required salt for taste.
Step 14
Bring to a gentle boil.
Step 15
At the end add little oil for flavour.
Step 16
Goes well with hot rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Fish Varathuaracha Curry With Tamarind

Ingredientsfor 4 servings

1/2 Of Grated Coconut
6 To Cloves
1 inch Cinnamon Stick
3 Green Cardamom
1/4 tsp Fennel Seeds perumjeerakam
Water As required to make paste
800 g Fish Any
3 tbsp Oil
2 medium Onion
1 medium Tomato
4 Green Chillies
4 Pods Garlic
1 inch Ginger
1 String Curry Leaves
1 Lemon Tamarind
1 tsp Turmeric powder
2 tsp Red Chilly Powder based on spice required
1 tsp Coriander Powder
Salt, to taste
Water, to taste
1 tsp Oil for flavour at end

Preparation

Step 1
Clean the fish. Marinate with salt, turmeric, red chilly powder and coriander powder for 30 minutes.
Step 2
Heat the pan.
Step 3
Add grated coconut, fennel seeds, green cardamom, fennel seeds, cloves, cinnamon stick without oil.Dry roast by cook until coconut turns light brown. Make sure coconut should not over roasted.set aside to cool for 10 minutes.
Step 4
Soak tamarind in hot water for some time and filter the tamarind water. Set aside.
Step 5
Grind the roasted coconut mix with water and make into fine paste.set aside.
Step 6
Heat the oil in vessel.
Step 7
Add onion,little salt, garlic, ginger, green chillies, and curry leaves. cook well. Cook till onion turn translucent.
Step 8
Add tomato. cook again for sometime till water oozes out.
Step 9
Add turmeric, red chilly powder and coriander powder.cook well.
Step 10
Add marinated fish to the pan.
Step 11
Pour tamarind water. Mix gently so that fish does not break.
Step 12
Cook till fish is done by covering the lid.
Step 13
Add the ground paste and required salt for taste.
Step 14
Bring to a gentle boil.
Step 15
At the end add little oil for flavour.
Step 16
Goes well with hot rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.