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Meen Varutharachathu
 
 
 
Prep Time
10
Minutes
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Meen varutharachathu (Fish Curry) is a native specialty of Kerala.

 
 
Ingredients
1. Seer fish (Neymeen)-1/2 kg 2. Grated coconut- 2 cups 3. Button onion(sliced long)- 5 nos, coconut oil-one and a half spoon 4. Chilly powder-3 small spoons,coriander powder-5 small spoons,turmeric powder-half a spoon, tamarind -lemon size 5. Curry leaves-2 nos,fenugreek powder-half a spoon 6. Tomato (cut into four)- 1 7. Coconut oil- 2 small spoons 8. Mustard- half a spoon 9. Button Onion - 2 nos
Preparation
Fry grated coconut crisply. When half fried, add coconut oil, button onion and tamarind.Add the fourth set of ingredients too before removing from fire.The roasted mix should be made into a smooth paste without adding water. Add one and a half cups of water to this paste and place it on fire. Put salt (as required) and fenugreek powder and curry leaves into it. Let it boil. As soon as it starts boiling, immerse the fish pieces and tomato into it. It should be cooked in slow fire. One the gravy gets thickened, remove it from fire. Season mustard in coconut oil with button onion and add it to the cooked fish curry.
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