Varutharacha Meen curry

Ingredients:-

Fish - 1/2 kg ( You can use any fish , i used Salmon ,thats y the fish pieces are red)

onion chopped - 1 small

Crushed ginger and garlic - 1 tsp

Green chiles slit lengthwise - 3

Crushed pepper corns - 1 tsp

turmeric powder - 1/4 tsp

Kodampuli/ Kokum/Fish tamarind - 2-3

Salt to taste

Mustard seeds

Curry leaves

Oil

For roasted coconut paste

Grated coconut - 1 cup

Chili powder - 1/2 tsp

Coriander powder - 1 tsp

Shallots - 3-4

Fennel seeds - 1/2 tsp

Preparation Method

Clean and cut the fish into medium pieces.Soak Kudampuli in 1 cup of water and set aside

Heat 1 tsp of oil in a pan and add the grated coconut , shallots and fennel seeds. dry roast them by stirring continously. When they  start to turn brown add red chilli powder and coriander powder and fry for a minute or so and remove from heat. dont forget to toss it continuously because it can easily get burned. Add the chilli and coriander powder only in the end , otherwise it will get burnt fast. let it cool and grind them to a paste by adding very little water. I use , as always, coffee grinder for all my small deeds .

Heat oil in a pan and add mustard seeds.when they pop up add curry leaves, green chiles, crushed ginger and garlic, toss them for 2 minutes and then add chopped onion and sauté well for a couple of minutes . 

when they are soft add  turmeric powder and the soaked kudampuli along with water and mix well. add 1 or 1  1/2 ( depends on the qty of fish)more cup of water  and add the fish pieces, salt and crushed peppercorns .Cover it with a lid and simmer it for 8-10 minutes.Uncover the pan and add the roasted coconut paste and simmer for another 10-12 minutes, until the gravy gets a little thick( ur choice, some like it loose) and the fish pieces still hold its shape.

Remove from heat and serve warm