Meen Varutharacha Pal Curry

Ingredientsfor 4 servings

• ½ kg Any type of fish that's used to prepare curries
• 1 cup Mango pieces
• 3 nos Tomatoes
• 5 Or Green chillies
• 2 tbsp Ginger — sliced
• 2 nos Onion
• 1 nos Coconut
• 1 tsp Fenugreek
• 1 tbsp Kashmiri chilly powder
• 2 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 3 tbsp Coconut oil
• Curry leaves, to taste
• Salt, to taste
• 10 nos Shallots

Preparation

1. Step 1

   Clean fish and cut into pieces.

2. Step 2

   Grate coconut and grind ¼ parts into fine paste and set aside.

3. Step 3

   Get 1 cup of first coconut milk and 3 cups of second coconut milk from the rest of grated coconut.

4. Step 4

   Place a clay pot on flame and pour in the coconut oil.

5. Step 5

   Roast fenugreek until its color turns dark brown.

6. Step 6

   Add sliced onions and cook until it become translucent.

7. Step 7

   Add coriander powder after reducing flame to minimum or removing the pot from the fire. Roast it for 1 minute in lowest flame.

8. Step 8

   Add chilly powder and roast until the color changes to bright red.

9. Step 9

   Immediately add sliced tomatoes and curry leaves & continue sauté.

10. Step 10

    Add coconut paste and cook until oil separates.

11. Step 11

    Add second coconut milk after mixing 1 tsp nice rice powder in it.

12. Step 12

    Add mangoes into the gravy and let the gravy bubble, in good flame.

13. Step 13

    Add fish pieces and salt and cook the curry with closed lid in low fire.

14. Step 14

    When fish pieces are cooked well and gravy reduced ¾ parts, add thick coconut milk.

15. Step 15

    Stir. Do not allow the gravy to boil after adding thick coconut milk.

16. Step 16

    Remove from fire.

17. Step 17

    Place a small kadai on fire pour in 2 tbsp coconut oil and fry sliced shallots until golden brown. Add curry leaves, fry and pour in the curry.

18. Step 18

    Goes well with hot rice.