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- Malabar fish curry ( thenga varutharacha chaaru - kerala cuisine )
Malabar fish curry ( thenga varutharacha chaaru - kerala cuisine )
Ingredients
Number of serving: 4
Oil - 1 teaspoon ( for roasting grated coconut )
Ginger -
garlic paste - 1 tablespoon
Small onion - 1 tablespoon, chopped
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
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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