Varutharacha Meen Curry (Fish in coconut gravy)

Ingredients

King Fish – 10 pieces

Small Onion – 6 no

Fish Tamarind – 3 pieces

Green Chilly – 2 slitted

Ginger – ½ inch chopped

Fenugreek – ½ tea spoon

Oil – as required, I used coconut Oil

Salt – as required

Curry leaves – a few

Ingredients for Ground Paste

Coconut – 1 cup

Small Onion – 3 no

Garlic – 3 no

Pepper Seeds – 1 tea spoon

Turmeric Powder - 1 tea spoon

Chilly Powder – 1 table spoon

Coriander powder – 1 ½ table spoons

Fenugreek seeds – 1 tea spoon

Method

Fry coconut until light brown color in low fire. Add all the ingredients listed under ground paste one by one and fry for 3 minutes. Grind this to a smooth paste by adding water. Soak fish tamarind in warm water for a while.

Heat oil in a pan. Add fenugreek seeds and small onion. Add curry leaves and saute well. Add the ground mixture and add water. Now add the soaked fish tamarind, ginger and salt. Boil for 5 minutes. Add the fish pieces and slitted chilly. Cover the pan and cook until the fish is cooked. Serve hot with rice.