Mélange

Of Flavours & Tastes…

Karimeen Curry (Varutharachathu)


Ingredients

500 gm medium sized karimeen/pearlspot,cleaned and gashed whole
2 tsp coconut oil
5 shallots, chopped
1’ginger, chopped
2 green chillies,sliced
2 medium pieces of gambooge/kudampuli
1 small tomato, chopped
1/2 tsp turmeric powder
2 tsp kashmiri chilly powder
3 tsp coriander powder
1 cup water (may be 1/4 cup more)

To roast and grind

1 cup grated coconut
1/2 tsp fennel seeds
2 shallots

To Temper

4 shallots,sliced round-wise
2 sprig curry leaves
2 tsp coconut oil

Method

Heat oil in a curry pot and drop the chopped shallots,ginger,curry leaves and green chillies.Roast in low flame for one minute.Add tomato pieces and gambooge to this and saute till everything is roasted and tomatoes mushy.Meanwhile roast grated coconut adding fennel till light brown.Add shallots and continue roasting till brown.Switch off and grind this adding 1/2 cup water to a fine paste.Keep ready.Once the tomatoes start turning mushy,add turmeric,chilly and coriander powders.Roast till the raw smell disappears.Now add the ground coconut paste washing the grinding jar with little more water.Increase the flame and add salt to the curry.Once the curry start boiling slowly drop cleaned pearlspots.The water level should not be too much above the fish.Cook this in medium flame without lid till oil clears on top.Be careful not to use a spoon in the curry.You may rotate the curry pot instead.Fish will be cooked soon.Check salt and switch off once oil cleared on top.In another small pan heat oil.Roast sliced shallots  and curry leaves till brown and pour this over the curry.Enjoy with rice/appam etc.

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4 comments on “Karimeen Curry (Varutharachathu)

  1. divya
    February 24, 2014

    looks super yum! love it

    Like

  2. mksalm Mksalim
    February 24, 2014

    mmmm…

    Like

  3. Suja Manoj
    February 27, 2014

    Wow adipoli curry,looks super yum.

    Like

  4. Insignia
    March 10, 2014

    Oh my! Melange, you make me regret why dont I eat fish or meat.

    Like

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This entry was posted on February 24, 2014 by in Fish, kerala food, Non-veg curries, pearlspot.

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