Malabar fish curry ( thenga varutharacha chaaru - kerala cuisine )

Ingredients

• Seer fish - 250 g
• Coconut - 1 cup
• Onion - 1
• Oil - 1 teaspoon ( for roasting grated coconut )
• Ginger - garlic paste - 1 tablespoon
• Small onion - 1 tablespoon, chopped
• Chilli powder - 2 teaspoon
• Turmeric powder - half teaspoon
• Coriander powder - 2 teaspoon
• Aniseed - 1 teaspoon
• Tomato - 1
• Tamarind - 1/4 cup tamarind juice or 1 tablespoon - tamarind paste diluted in 1/4 cup water
• Fenugreek ( uluva / methi )- 1/2 teaspoon
• Coriander leaves - half a bunch
• Curry leaves - 1 sprig
• Oil - 2 tablespoons
• Water - 1 cup
• Salt - to taste

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Preparation

• Clean and cut the fish into big slices and wash well. Slice the onion and chillies. Cut the tomato into four.
• Roast grated coconut with aniseed, chopped small onion and a few curry leaves in one teaspoon oil to golden brown and grind to a smooth paste.
• Heat the oil. Add fenugreek. When it turns brown add the onion and chilli and sauté. Add the ginger and garlic paste. Fry for a few minutes.
• Add the tamarind water, chilli powder, coriander powder, turmeric powder and salt. Boil for a few minutes.
  
• Add the fish and tomato. Cook till the fish is done. Mix the ground coconut in one cup water and add to the curry.
• Mix it slowly. Add coriander leaves and curry leaves. Simmer for 3 - 4 minutes and remove from the heat. Serve with rice.

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