Varutharacha Neimeen Masala Curry

Varutharacha meen curry has a distinct aroma and is very appetizing.There are different dishes in Kerala cuisine, both vegetarian and non vegetarian, which uses roasted and ground coconut paste.This process of roasting add a rich dark color and thickness to the gravy. It is time consuming,but surely worth the effort. I have used king fish/neimeen to make this curry. Serve this with rice, chapati or pathiri.

Ingredients

King fish/Neimeen- 1 kg
Shallots sliced - 1/2 cup
Ginger- 1 inch thick
Garlic- 2 pods
Kudampuli/Malabar Tamarind- 3 pieces
Tomato- 1
Turmeric powder- 1/3 tsp
Chilly powder- 2 tsp
Coriander powder-2 1/2 tsp
Mustard- 1/2 tsp
Curry leaves- 1 spring.
oil
salt to taste

To roast and make paste
Coconut- 1 1/2 cup
Fennel seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Clove-2
Cardomon-2
Shallots- 2 sliced
Curry leaves- 1 spring
Oil- 2-3 tbs

Soak kudam puli/ Malabar tamarind in 1/2 cup warm water and set aside.
Dry roast (in a very low flame) chilly powder,turmeric powder and coriander powder for about a minute and set aside.
In the same pan heat oil and add the ingredients listed under "to roast and make paste". Roast in medium flame for 5-6 minutes till the coconut turns dark brown. Allow this to cool and then make a fine paste.
In a heavy bottom pan heat oil and add mustard seeds. When it splutters add curry leaves, sliced shallots, chopped ginger and garlic. Fry till it turns golden brown. Now add the roasted powders and tomatoes and saute till the tomatoes becomes soft.
Add 2 cup of warm water and the soaked kudam puli/tamarind with the water and allow the curry to boil. Slide in the fish pieces, cover and cook till the fish is done.
Finally add the ground paste and simmer for three minutes or till you attain the desired consistency and oil floats on top of the gravy.

Try this,
Hope you will all enjoy!