Varatharacha Fish Curry

Name: Varatharacha Fish Curry
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 kg fish; 75 g baby onions; 1 inch ginger; 4 green chilies; 3 curry leaves; 2 tsp coriander powder; 2 tsp red chili powder; 2 tsp black pepper; 0.5 tsp turmeric powder; 2 cup coconut; 5 piece tamarind pulp; salt; 1 tsp mustard seeds; 2 tbsp oil

Fish, green chilies and coconut come together in this South Asian curry, fragrant with curry leaves and ginger and cooked in a pan.

1 hr 30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 50 min · Cook 40 min · 90 min total
Difficulty: medium

1
Wash tamarind and soak in water. Make it into small pcs. Heat 1/2 tbsp. Of oil in a pan. Fry the grated coconut.
2
Before it turns brown, add the corriander powder, pepper powder, chilli powder and turmeric powder.
3
Make a fine paste of the above fried ingredients. In another pan heat the 1/2 tbsp. Of oil.
4
Saute half of the baby onions, ginger and green chillies in it. Add the fine paste. Also add water containing the tamarind pieces, the fish pieces and little salt.
5
Add water upto the level of the mixture in the pan. In a pan, heat the mustard seeds in oil.
6
Once they splutter, add them to the gravy. Add a few curry leaves and half the fried onion.
7
Cook till you get a thick gravy and the oil floats on top of the gravy. Serve hot.