Fish Varutharacha Curry

Ingredients

• 1/2 kg mackerel

• 100 g small onions

• 1 pc ginger

• 6 cloves garlic

• 1 cup coconut

• 3 pcs tamarind

• 2 tbsp chilli powder

• 3 tbsp coriander powder

• 1 tsp pepper powder

• 1 tsp fenugreek powder

• 1 tbsp coconut oil

• salt to taste

• curry leaves

Method

Cut fish into small pieces. Soak tamarind in water. Marinate the fish with turmeric and salt and keep aside.

Take a pan and add coconut oil and add the scraped coconut and fry. When it is dry, add small onions and continue to fry.

Fry till the coconut has a dark brown colour. Take care not to burn it.

Then add the chilli and coriander powders and fry for some more time. Turn off the stove and add the garlic and ginger.

Allow the mixture to cool. Then grind to a fine paste in a mixer with water.

Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame and add salt.

Reduce the flame and add the fish pieces. Cook covered. After 5 minutes, add the pepper and fenugreek powders and cook uncovered on high flame for 3 minutes.

Reduce the flame and add 1 tbsp coconut oil and the curry leaves.

Give the vessel a turn and switch off the flame.