Varutharacha Meen Charu

Ingredientsfor 3 servings

• 1/2 kg Fish
• 1 tbsp Shallots — chopped
• 1/2 Of Coconut — grated
• 1 tsp Aniseed Perum (jeerakam)
• 1/2 tsp Fenugreek (Uluva)
• 1 nos Onion — sliced
• 1 inch Ginger — crushed
• 7 Flakes Garlic — crushed
• 4 nos Green chillies — slit
• 2 tsp Chilly powder
• 2 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 nos Tomato — sliced
• Tamarind a small ball — soaked
• Curry leaves, a few
• 2 tbsp Coconut oil
• Salt, to taste

Preparation

1. Step 1

   Clean and cut the fish into fairly big slices.

2. Step 2

   Marinate the drained fish pieces with turmeric and salt. Set aside.

3. Step 3

   Place a pan on the stove and pour 1 tsp coconut oil. Roast grated coconut along with aniseed, shallots and a few curry leaves till golden brown. Grind to a smooth paste and set aside.

4. Step 4

   Get another pan and heat some coconut oil. Add fenugreek and when it starts allow to crackleing, add sliced onion and green chillies. cook well.

5. Step 5

   Add garlic and ginger and fry for sometime.

6. Step 6

   Add chilly powder, coriander powder, turmeric, tamarind, salt and required water.

7. Step 7

   Boil the mixture and add marinated fish pieces and tomatoes.

8. Step 8

   Cook in low heat until the fish is done.

9. Step 9

   Mix the ground coconut mixture in some water and add to the curry. Simmer in low heat.

10. Step 10

    Add curry leaves and when the gravy thickens remove from fire.

11. Step 11

    Varutharacha meen charu, in taste is ready.