Meen Varutharacha Charu/ Fish Curry

09 March 2015

Meen Varutharacha Charu/ Fish Curry

Meen Varutharacha Charu/ Fish Curry

09 March 2015
Prep Time
15
Cook Time
20 min (the time is for an expert, as there are a lot of little things to be done, but it is doable, especially need to watch how long you are cooking the fish, too long will leave you with chewy fish.)
Serves
4 Person
Type
Cuisine
Origin

It’s a mouthful name for the unfamiliar. The flavors are also as mouthful, but definitely in a pleasant way. This is a recipe from a book I picked up from my trip to Kerala few years back. Finally managed to cook something from it. The dish not only brought back beautiful sweet memories from “God’s Own Country” but also gave me a reminder of the love that I have for ‘Kerala Cuisine’ – if there is a term like that. This is a recipe by “Rasheed” from a book called “Malabar Cuisine”. The cuisine is called Moplah – totally unfamiliar to me by name. But it’s always nice to make new friends.

Once again in my journey of cooking recipe’s from around the world, and wondering that have I hit a wall and there is no more to cook for me?  And I find a new cuisine within India and also a realization that there is so much more out there. It is a reminder of how vast this country is in terms of it’s variety in all possible respect. I don’t think I can ever get over the fact that such variety of people can coexist with such little differences.

This is a fish curry.

 

Utensil/ Appliance

A large frying pan.

Ingredients

Seer fish: 500g cut in 1/2 inch slices marinated with 1tsp salt and 1/2 tsp turmeric powder

Spices mix 1: 1/2 tsp coconut grated + 1 tsp aniseed (saunf) + 1 tbsp shallots chopped + 8-10 curry leaves. Roasted with a 1 tsp oil and ground to a smooth paste.

Spice mix 2: 1/2 tsp fenugreek + 1 large onion sliced + 4 green chillies slit + 2 tsp ginger paste + 2 tsp garlic paste + 2 tsp (you can use your discretion) red chilli + 2 tbsp coriander powder + 1/2 tsp turmeric

Tamarind: 2 tbsp tamarind soaked in 1/2 cup warm water for 15 min

Tomato: 1 large sliced

Oil: 2 tbsp coconut oil, but I used soybean oil which I use for all my cooking

Salt to taste

Method

Prepare the spice mix 1 and keep aside. In the same frying pan heat the oil and then add fenugreek from the spice mix 2, let it turn brown. Then add the onions and green chillies and fry till light brown. Add ginger and garlic and fry for 2-3 minutes. Add rest of the spices and the strained tamarind water, mix well and bring to boil. Let it boil for 2-3 minutes and then add the fish and the tomatoes. Cook in simmer for 8 minutes till the fish is cooked. Mix the first spice mix with 1 cup of water and add it to the curry. Add curry leaves and cook for further few minutes till the curry thickens. Serve hot with steamed rice.