Wednesday, December 2, 2009
Fish curry/Varutharacha meen curry
White fish sliced - 1/2kg
Coconut grated - 11/2cup(fresh)
Chilli powder - 1 tbsp(heapful)
Turmeric powder- 1/4 tsp
Cocum - 3 piece
Green chilli - 1(slited)
Garlic -2 cloves(chopped)
Ginger - a small piece(chopped)
Shallots - 4
Fenugreek -1/4 tsp
Curry leaves - a string
Coconut oil as required
Salt to taste
.Soak cocum in 1/2cup water.
.Heat a pan.Put fresh coconut grated,shallots and saute it for sometime till the coconut turns dry(the colour will change to light brown).After that add chilli powder and turmeric powder.Saute it for 2-3times again on low flame. (If you are using designated coconut,you can add coconut, chilli powder,turmeric powder and shallots together to the pan and saute)Remove fire.Allow it to cool .
.Grind it to a fine paste without water.This paste,if you prepare in bulk,you can keep in the freezer for future use.
.Pour this paste with some water to the pot for preparing fish curry(preferably mud pot ).To this add cocum,green chilli,ginger ,garlic and salt and allow it to boil on medium flame.When it boils ,add fish and turn into low flame and cook until its done.
.For seasoning,in another small pan heat coconut oil, add fenugreek seeds and curry leaves and saute it.Pour this over the fish curry.
If you dont like cocum taste,you can use slices of one skin peeled,half-ripe mango.
When cooking fish curry in mud pot(mun chatti) for the first time,frequently check to see there is sufficient liquid in the pot so that the fish does not stick to the pot.
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