Name: Malabar fish curry ( thenga varutharacha chaaru - kerala cuisine )
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: en
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

Malabar Fish Curry ( Thenga Varutharacha Chaaru - Kerala Cuisine )

Main Dish

4 servings

20 min

25 min

Very Easy

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.