Fish curry (Varthaaracha meen curry)

Ingredients

Fish –1/2 kg

Sliced Shallots – 3 or 4

Minced Ginger – 1 to 2 tbsp

Minced Garlic – 2 to 3 pods

Curry Leaves – A sprig

Fish Tamarind (Kudampuli) – 2 small pieces

Fish Masala Powder – 1 tbsp (optional)

Lemon Juice – 1 tbsp 

Oil – 2 to 3 tbsp

Mustard Seeds – 1/4 tsp

Salt – to taste

Water – as needed

Roasting

Grated Coconut – 1 cup
Fennel Seeds (Perum Jeerakam) – 1/4 tsp
Curry Leaves – A few
Shallots – 2
Garlic – 1 small pod
Turmeric – 1/2 tsp
Kashmiri Chilly Powder – 2 tbsp 
Coriander Powder – 1 tbsp
Fenugreek Powder (Uluva) – 1/4 tsp
Pepper Powder – 1/2 tsp


Directions


Clean the fish thoroughly and cut it into curry sized pieces. Soak it in water along with 1 tbsp lemon juice for 5 minutes. Wash and drain the fillets. Keep aside.

Wash and soak the fish tamarind (kudampuli) in 1 cup of warm water.

Heat a non stick pan and dry roast coconut, shallots, garlic, curry leaves and fennel seeds until the coconut turns into a nice dark brown color.

Reduce heat and add coriander, chilly, turmeric, fenugreek and pepper powders. Continue roasting for a minute or two and remove from heat. Allow it to cool and grind everything to a smooth powder.

Apply this roasted coconut-spice powder on the fish along with salt and little water. Keep the marinated fish aside for atleast 15 minutes.

Heat oil in a deep pan or earthern pot and splutter mustard seeds.

Throw in the sliced shallots, curry leaves, ginger and garlic. Saute for a few minutes until the shallots begin to brown.

Reduce heat and add 1 tbsp fish masala powder. Saute for a minute.

Add the fish tamarind along with its water. Add more water as required along with salt to taste.

Stir everything and allow it to come to a slow boil and then add the marinated fish pieces along with any remaining roasted coconut paste.

Cover and cook the fish for around 15 minutes, swirling the pan occasionally. Remove lid and continue cooking so that the gravy thickens.

Remove from stove top and keep covered. The gravy tends to thicken after a while.

Yummy Kerala Beef stew

I had always disliked the white creamy stew during my childhood because brightly colored food appealed more to me..Food to me has to be hot and spicy, but as I grew, my taste buds sensed the flavour in these white colored gravies.The spices used in this gravy gives it an unique taste.

And now I cant resist from preparing this recipie almost every 2 weeks.

Have a look at beef stew recipie.