Kumarakam Fish Curry | Thenga Varutharacha Meen Curry

Ingredientsfor 7 servings

• 500 g Fish
• 1 cup Coconut — grated
• 1 tsp Kashmiri Chilli Powder
• 1 tsp Red chilli powder
• 2 tsp Coriander powder
• 2 nos Shallots
• 1-2 piece Kudampuli — soaked in 1/2 cup hot water
• 1 tbsp Coconut Oil
• Curry leaves, a few
• ¼ tsp Fenugreek seeds (Uluva)
• ¼ tsp Turmeric powder
• ¼ inch Ginger — crushed
• Salt, to taste
• 1½ tbsp Coconut oil
• 4 nos Shallots — chopped
• Curry leaves, a few

Preparation

1. Step 1

   Dry roast grated coconut by adding shallots. When the colour changes into golden brown, add chilli powders, coriander powder and cook for another one more minute in low flame.

2. Step 2

   Grind with very little water to a smooth paste. Set aside.

3. Step 3

   Set a pan on the stove, heat coconut oil and add fenugreek seeds, turmeric, crushed ginger and curry leaves.

4. Step 4

   Continue cooking for 3 to 4 minutes until fragrant.

5. Step 5

   Add the prepared masala paste to the pan and cook for another 3-4 minutes.

6. Step 6

   Add 1/2 cup of boiled water and add kudam puli water adjust salt, and bring to a boil.

7. Step 7

   Add the cleaned fish to the boiling masala.

8. Step 8

   Cover the pan and Let it cook for 5 minutes. Twist the pan occasionally to evenly spread the masala.

9. Step 9

   Let the curry simmer for a few minutes until the gravy thickens.

10. Step 10

    In a separate pan, heat coconut oil. cook shallot(finely chopped) with few curry leaves.

11. Step 11

    Add the sautéed garnish to the curry before serving.

12. Step 12

    Kumarakam Fish Curry is ready.