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Main Course

Meen Varutharacha Curry

A deeply satisfying meen varutharacha curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 5 servings

1 kg Surmai or pomfret fish
Salt, to taste
10 g Red chilly powder
15 ml Coconut oil
10 g Garam masala
1 g Green cardamom powder
30 ml Lime juice
225 g Onions
200 g Tomatoes
10 g Poppy seeds Khashakhasha
50 g Dry coconut
1 g Cumin seeds (Jeerakam)
5 nos Cloves (Grambu)
4 nos Cardamom (Elakka)
1 nos Black cardamom
15 g Ginger
15 g Garlic
4 nos Green chillies
1 g Turmeric powder
10 g Red chilly powder
1" stick Cinnamon (Karugapatta)
1 g Aniseed — optional (Perinjeerakam)
100 ml Curd
Salt, to taste
50 ml Oil
400 ml Water

Preparation

Step 1
Clean, cut and wash fish.
Step 2
Pat them dry and marinate the fish in lime juice, chilli powder, salt, garam masala and coconut oil and set aside for 30 minutes.
Step 3
Get a baking tray, grease it with a little oil, put marinated fish and bake it in pre-set oven at 150 degrees C for 10 minutes.
Step 4
For making the gravy: 1)Peel and slice onions (paper thin).
Step 5
Blanch and chop tomatoes and soak poppy seeds in water.
Step 6
Slice dry coconut and roast along with cumin, aniseeds, black and green cardamom seeds.
Step 7
Chop green chillies, ginger and garlic.
Step 8
Grind to a fine paste soaked poppy seeds, green chillies, dry coconut and spices along with curd.
Step 9
Grind ginger and garlic separately.
Step 10
Warm the oil in a pan.
Step 11
Add sliced onions, ginger and garlic paste and fry till golden brown.
Step 12
Add tomatoes, turmeric, red chili powder, cinnamon and cloves and fry well.
Step 13
When oil starts oozing out, add poppy seed paste and fry well for 2 to 3 minutes.
Step 14
Add water and allow it to boil.
Step 15
Mask the fish with the above gravy.
Step 16
Bake for another 5 minutes and allow it to cool for 5 minutes.
Step 17
Sprinkle with cardamom powder. Serve hot.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Ingredientsfor 5 servings

1 kg Surmai or pomfret fish

Salt, to taste

10 g Red chilly powder

15 ml Coconut oil

10 g Garam masala

1 g Green cardamom powder

30 ml Lime juice

225 g Onions

200 g Tomatoes

10 g Poppy seeds Khashakhasha

50 g Dry coconut

1 g Cumin seeds (Jeerakam)

5 nos Cloves (Grambu)

4 nos Cardamom (Elakka)

1 nos Black cardamom

15 g Ginger

15 g Garlic

4 nos Green chillies

1 g Turmeric powder

10 g Red chilly powder

1" stick Cinnamon (Karugapatta)

1 g Aniseed — optional (Perinjeerakam)

100 ml Curd

Salt, to taste

50 ml Oil

400 ml Water

Preparation

Step 1

Clean, cut and wash fish.

Step 2

Pat them dry and marinate the fish in lime juice, chilli powder, salt, garam masala and coconut oil and set aside for 30 minutes.

Step 3

Get a baking tray, grease it with a little oil, put marinated fish and bake it in pre-set oven at 150 degrees C for 10 minutes.

Step 4

For making the gravy: 1)Peel and slice onions (paper thin).

Step 5

Blanch and chop tomatoes and soak poppy seeds in water.

Step 6

Slice dry coconut and roast along with cumin, aniseeds, black and green cardamom seeds.

Step 7

Chop green chillies, ginger and garlic.

Step 8

Grind to a fine paste soaked poppy seeds, green chillies, dry coconut and spices along with curd.

Step 9

Grind ginger and garlic separately.

Step 10

Warm the oil in a pan.

Step 11

Add sliced onions, ginger and garlic paste and fry till golden brown.

Step 12

Add tomatoes, turmeric, red chili powder, cinnamon and cloves and fry well.

Step 13

When oil starts oozing out, add poppy seed paste and fry well for 2 to 3 minutes.

Step 14

Add water and allow it to boil.

Step 15

Mask the fish with the above gravy.

Step 16

Bake for another 5 minutes and allow it to cool for 5 minutes.

Step 17

Sprinkle with cardamom powder. Serve hot.