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Varutharacha Meen Curry||Kerala fish curry

Mia kitchen
2.4M subscribers
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273K views 8 years ago
Ingredients: Fish – ½ kg (I used Avoli) Grated coconut – 3 handfuls Coriander seeds – 3 tbsp Dry red chilly – 1¼ handful or as per taste Fenugreek – 2 pinches Turmeric powder – 1 tsp + ½ tsp Garlic – 5 fat cloves Ginger – 1 big piece Curry leaves Cambodge / Kudampuli – 3 (Soaked for 15-20 minutes) Tomato – 1 big Steps: Heat a heavy bottomed pan and add grated coconut, coriander seeds, dry red chillies, fenugreek and curry leaves. Add coconut oil to roast the coconut. Roast till golden on medium flame. When it starts to turn golden, add turmeric powder. Sauté till the raw smell goes away. Switch off and transfer it to a plate to cool down. Once cool, pulse a few times without adding water. Then add water and grind it to a fine paste. Heat oil in a claypot. Add a pinch of fenugreek. Add ginger, garlic and curry leaves. When it turns golden, add turmeric powder. Sauté till the raw smell goes away. Add the ground paste and water, as required for t …...more
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Varutharacha Meen Curry||Kerala fish curry
1.7KLikes
273,145Views
2017Jan 31
Ingredients: Fish – ½ kg (I used Avoli) Grated coconut – 3 handfuls Coriander seeds – 3 tbsp Dry red chilly – 1¼ handful or as per taste Fenugreek – 2 pinches Turmeric powder – 1 tsp + ½ tsp Garlic – 5 fat cloves Ginger – 1 big piece Curry leaves Cambodge / Kudampuli – 3 (Soaked for 15-20 minutes) Tomato – 1 big Steps: Heat a heavy bottomed pan and add grated coconut, coriander seeds, dry red chillies, fenugreek and curry leaves. Add coconut oil to roast the coconut. Roast till golden on medium flame. When it starts to turn golden, add turmeric powder. Sauté till the raw smell goes away. Switch off and transfer it to a plate to cool down. Once cool, pulse a few times without adding water. Then add water and grind it to a fine paste. Heat oil in a claypot. Add a pinch of fenugreek. Add ginger, garlic and curry leaves. When it turns golden, add turmeric powder. Sauté till the raw smell goes away. Add the ground paste and water, as required for the gravy. Add kudampuli, tomato and salt. Cover and bring it to a boil. Add fish. Cover and cook the fish. Swirl the pan. Do not stir with the spoon. Cook for 7-10 minutes. The fish curry is ready. It tastes better the next day. This stays good for 3-4 days at room temperature. Serve with hot rice. More fish recipes: Thirutha kudampuli curry - http://y2u.be/QlYfJdbMnzQ Mathi Thengapal Curry - http://y2u.be/iH8tXIv9TfU Fish Molee - http://y2u.be/rHexNTkUU_g Meen Mulakittath - http://y2u.be/MI88C7le2vk Meen Ularthiyathu - http://y2u.be/uxlzptRpqtU Meen mutta Ularthiyathu - http://y2u.be/RBB3lfgm63A Thenga aracha meen curry - http://y2u.be/8P7GWB3Sd64 Meen Mulagu Aracha Curry - http://y2u.be/OCdFgLMTPbI Kudampuli itta thangapaal meen curry - http://y2u.be/16Mry892p9s Fish Masala - http://y2u.be/eMlPQCNrnNA Mia Kitchen Beginner's cooking channel -    / @beginnerscookingwithmiakitchen   Follow me on Facebook -  / miaaskitchen   Twitter -   / kitchenmia   Mail me - miakitchen2014@gmail.com iOS App - https://itunes.apple.com/us/app/mia-k... Android App - https://play.google.com/store/apps/de...

Mia kitchen

2.4M subscribers