Varutharacha Meen curry

Ingredients

Fish – 500 gms (fleshy ones are best)

To dry roast and grind

1. Grated coconut – 1 cup
2. Shallots – 2-3
3. Chilli powder – 1 tbsp (add only when the coconut become brown colour)
4. Coriander powder – 1 tbsp (the same rule above)
5. Fennel Powder (little and it is optional)
6. Curry leaves – 4-5

For Curry(Gravy)

1. Pearl onion – 5-6, sliced
2. Ginger – 1 tsp, chopped
3. Garlic – ½ tbsp, chopped
4. Green chilli – 1-2, slit lengthwise
5. Fenugreek seeds – half tsp.
6. Turmeric powder – 1tsp
7. Cocum (kudam puli) – 3, 
8. Tomato – 1, Curry leaves
9. Coconut oil
10. Salt

Method:

• Grind the ingredients under the list into a smooth paste.
• Heat oil in the chatti .
• Add fenugreek seeds and when it pops up add onions , ginger , garlic, green chilly , curry leaves and sauté well.
• After sautéing, add the turmeric powder and the dry roasted coconut paste. ,salt and water
• When the gravy starts boiling, add kudampuli and fish pieces.
• Cover and cook.
• When fish is 70% cooked, add tomato and continue cooking till the fish is cooked completely.
• After switching off the stove add one tsp coconut oil and some curry leaves and cover it for a while before serving.

……………………………………………….Okay..ready..Serve!!!!!!!!!!